Pan-Seared Chicken Thighs with Garlic Butter and Sautéed Spinach

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Juicy chicken thighs pan-seared to golden perfection, finished with garlic butter and served alongside tender sautéed spinach. This Mediterranean-inspired keto recipe (low carb, gluten free), ready in about 30 minutes, pairs bone-in, 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 420 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: 20 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves, minced garlic cloves
6 cups fresh baby spinach
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the chicken thighs skin-side down in the skillet and cook for 6-7 minutes without moving until the skin is crisp and deep golden brown. Flip and cook another 5 minutes until internal temperature reaches 165°F.
Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the pan. Spoon the garlic butter over the chicken continuously for 2 minutes until fragrant and the butter foams.
Step 4: Remove chicken to a plate and tent with foil. In the same skillet, add 6 cups fresh baby spinach and sauté for 2-3 minutes until wilted and bright green, scraping up any browned bits.
Step 5: Finish the spinach with 1 tbsp lemon juice, season with additional salt and pepper if desired, and serve alongside the garlic butter chicken thighs.