Pan-Seared Chicken Thighs with Avocado and Spinach Salad

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

Juicy chicken thighs pan-seared to golden perfection served alongside a creamy avocado and fresh spinach salad with a tangy lemon vinaigrette. This mediterranean-inspired keto (low carb, gluten free) ready in about 25 minutes pairs skin-on chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.2 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 skin-on chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7 minutes without moving until skin is crispy and golden.
  2. Step 2: Flip chicken thighs and reduce heat to medium. Cook for an additional 6-8 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken and let rest.
  3. Step 3: In a medium bowl, combine 4 cups fresh spinach leaves, 1 diced ripe avocado, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 minced garlic clove, 1/4 tsp red chili flakes, and 1 tbsp chopped fresh parsley. Toss gently to coat and season with salt to taste.
  4. Step 4: Serve the rested chicken thighs atop the avocado spinach salad, drizzling any pan juices over the top for extra flavor.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Avocado and Spinach Salad take to make?

Total time is about 25 minutes (10 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-Seared Chicken Thighs with Avocado and Spinach Salad?

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 skin-on chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Avocado and Spinach Salad?

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-Seared Chicken Thighs with Avocado and Spinach Salad 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-Seared Chicken Thighs with Avocado and Spinach Salad low carb?

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

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