Pan-Seared Chicken Thighs with Garlic and Spinach Sauté

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy, golden-brown chicken thighs paired with tender garlic-infused spinach make for a simple yet flavorful weeknight dinner. This Mediterranean-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and cook for 6-7 minutes without moving until the skin is golden brown and crisp. Flip and cook for an additional 5 minutes until an internal temperature of 165°F is reached.
  3. Step 3: Remove chicken to a plate and cover loosely with foil. In the same skillet, reduce heat to medium and add 4 thinly sliced garlic cloves, stirring for 30 seconds until fragrant but not browned.
  4. Step 4: Add 6 cups fresh spinach and sauté for 2-3 minutes until wilted and tender. Stir in 1 tbsp lemon juice and 1/4 tsp red pepper flakes if using, then season with a pinch of salt to taste.
  5. Step 5: Serve the chicken thighs atop the garlic spinach, spooning any pan juices over the top.

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