Pan-Seared Chicken Thighs with Garlic Lemon Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, golden chicken thighs pan-seared to perfection paired with vibrant garlic lemon sautéed spinach for a quick and satisfying dinner. This american-inspired chicken (gluten free) ready in about 30 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in skin-on chicken thighs, then 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: Place chicken thighs skin-side down in the skillet and cook for 7-8 minutes without moving until the skin is deep golden and crispy. Flip and cook an additional 6-7 minutes until fully cooked through (internal temp 165°F). Remove chicken and tent with foil.
  3. Step 3: Reduce heat to medium, add 4 thinly sliced garlic cloves and sauté in the chicken fat for 1 minute until fragrant but not browned.
  4. Step 4: Add 6 cups fresh baby spinach and 1 tbsp unsalted butter to the skillet. Toss continuously for 2-3 minutes until spinach is wilted and tender.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice, coating the spinach evenly.
  6. Step 6: Serve the crispy chicken thighs on a plate with the lemon garlic spinach alongside.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic Lemon Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 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 Garlic Lemon Spinach?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic Lemon Spinach?

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 Garlic Lemon Spinach 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 Garlic Lemon Spinach gluten free?

Yes — this recipe is tagged 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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