Pan-Seared Chicken Thighs with Garlic Butter and Spinach Keto Bowl

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy pan-seared chicken thighs glazed with garlic butter served over sautéed spinach for a high-protein, keto-friendly meal. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs boneless skin-on 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 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.

Ingredients

• 4 pieces (about 1.2 lbs) boneless skin-on chicken thighs
• 3 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 5 cups fresh baby spinach
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp lemon juice
• 2 tbsp water

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika on both sides to build flavor.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down. Sear for 6-7 minutes without moving until the skin is golden brown and crispy.
3. Step 3: Flip the chicken thighs and cook for another 5 minutes until the internal temperature reaches 165°F and the meat is cooked through; remove chicken to a plate and keep warm.
4. Step 4: Lower heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet, stirring for 1-2 minutes until fragrant and the butter is melted and bubbling.
5. Step 5: Add 5 cups fresh baby spinach to the skillet with 2 tbsp water, sautéing and stirring for 3-4 minutes until the spinach is wilted and tender but still bright green.
6. Step 6: Return the chicken thighs to the skillet on top of the spinach, drizzle with 1 tbsp lemon juice, and spoon the garlic butter sauce over the chicken. Cook together for 1 minute to meld flavors.
7. Step 7: Serve the garlic butter chicken thighs atop the sautéed spinach immediately, spooning any pan juices over the top for extra richness.