Pan-Seared Chicken Thighs with Garlic Butter and Wilted Spinach

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy pan-seared chicken thighs cooked in garlic butter and served over tender wilted spinach for a flavorful keto-friendly meal. This American-inspired keto recipe (low carb), 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 380 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 1.5 lbs) bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves, minced garlic cloves
• 6 cups fresh spinach
• 1 tbsp lemon juice
• 1/4 tsp (optional) red pepper flakes
• 2 tbsp chopped (for garnish) fresh parsley

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Instructions

1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place chicken thighs skin-side down in the hot skillet and sear without moving for 7 minutes until the skin is golden brown and crispy. Flip thighs and cook for another 5 minutes until cooked through (internal temperature 165°F).
3. Step 3: Reduce heat to medium-low, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Spoon melted butter and garlic over the chicken continuously for 1 minute until fragrant and buttery.
4. Step 4: Remove chicken to a plate and keep warm. In the same skillet, add 6 cups fresh spinach and 1 tbsp lemon juice, stirring constantly for 2 minutes until spinach is wilted but still bright green.
5. Step 5: Season spinach with a pinch of 1/4 tsp red pepper flakes if using, and adjust salt to taste. Serve chicken thighs atop the wilted spinach and garnish with 2 tbsp chopped fresh parsley for freshness.