Pan-Roasted Chicken Thighs with Garlic Butter and Spinach

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy chicken thighs pan-roasted in garlic butter, served over sautéed spinach for a rich, keto-friendly dinner. This American-inspired keto recipe (low carb), ready in about 23 minutes, pairs bone-in 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 550 calories and feeds 2, 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.

Ingredients

• 2 pieces (about 8 oz) bone-in chicken thighs
• 3 tbsp unsalted butter
• 3 minced garlic cloves
• 4 cups baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Season 2 bone-in chicken thighs 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 for 7-8 minutes until the skin is golden brown and crispy.
2. Step 2: Flip the chicken thighs and add 3 tbsp unsalted butter along with 3 minced garlic cloves to the pan. Spoon the melted garlic butter over the chicken continuously for 5-6 minutes until cooked through and internal temperature reaches 165°F.
3. Step 3: Remove chicken from the pan and set aside. In the same skillet, add 4 cups baby spinach and sauté for 2-3 minutes in the garlic butter until wilted and tender. Plate the spinach and top with the garlic butter chicken thighs. Serve hot.