Pan-Roasted Chicken Thighs with Garlic Butter and Spinach
Juicy chicken thighs pan-roasted in garlic butter, served over sautéed spinach for a rich, keto-friendly dinner. This american-inspired keto (keto, low carb) ready in about 23 minutes pairs (about 8 oz) bone-in chicken thighs, unsalted butter, minced 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 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.
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
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Pan-Roasted Chicken Thighs with Garlic Butter and Spinach take to make?
Total time is about 23 minutes (8 min prep + 15 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-Roasted 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-Roasted 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-Roasted Chicken Thighs with Garlic Butter and Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Roasted 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.
