Pan-Fried Chicken Thighs with Garlic Butter and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-fried to golden perfection, finished with a garlic butter sauce and sautéed spinach for a nutrient-packed keto meal. This American-inspired keto recipe (low carb), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, unsalted butter, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook without moving for 7-8 minutes until skin is golden brown and crisp.
  2. Step 2: Flip chicken thighs and reduce heat to medium. Cook for another 8-10 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken and set aside on a plate.
  3. Step 3: In the same skillet, add 3 tbsp unsalted butter and 4 minced garlic cloves. Sauté over medium heat for 1-2 minutes until garlic is fragrant and lightly golden.
  4. Step 4: Add 5 cups fresh baby spinach, 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Sauté for 2-3 minutes until spinach wilts and reduces in volume.
  5. Step 5: Return chicken thighs to the skillet, drizzle 1 tbsp fresh lemon juice over all, and spoon garlic butter sauce over the chicken. Serve immediately.

Frequently asked questions

How long does Pan-Fried Chicken Thighs with Garlic Butter and Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Fried Chicken Thighs with Garlic Butter and Spinach?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Fried Chicken Thighs with Garlic Butter and Spinach?

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 Pan-Fried Chicken Thighs with Garlic Butter and Spinach 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.

Is Pan-Fried Chicken Thighs with Garlic Butter and Spinach keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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