One-Pot Garlic Butter Chicken with Spinach and Potatoes
A simple, comforting one-pot meal featuring tender chicken thighs seared in garlic butter, served with sautéed spinach and crispy roasted baby potatoes. This comfort food-inspired one pot ready in about 55 minutes pairs bone-in, skin-on chicken thighs, baby potatoes, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 lb baby potatoes
- 5 oz fresh spinach
- 4 tbsp unsalted butter
- 4, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 400°F. Cut 1 lb baby potatoes into halves and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a baking sheet and roast for 25 minutes until golden and crispy.
- Step 2: While potatoes roast, heat 1 tbsp butter and 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Pat dry 4 bone-in, skin-on chicken thighs and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried thyme. Sear chicken thighs skin-side down for 5-6 minutes until skin is golden and crisp, then flip and cook 3 minutes.
- Step 3: Reduce heat to medium, add 4 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1/2 cup chicken broth and 1 tbsp fresh lemon juice, scraping browned bits off the pan. Add 5 oz fresh spinach and 3 tbsp butter, stirring until spinach wilts and butter melts.
- Step 4: Transfer skillet to the oven and roast everything for 10 minutes until chicken is cooked through (internal temperature 165°F). Remove, serve chicken atop roasted baby potatoes with garlicky spinach spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Garlic Butter Chicken with Spinach and Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Garlic Butter Chicken with Spinach and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Chicken with Spinach and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Garlic Butter Chicken with Spinach and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Garlic Butter Chicken with Spinach and Potatoes?
Comfort Food one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
