Pan-Seared Chicken Thighs with Garlic Spinach and Avocado Salsa

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Juicy pan-seared chicken thighs served with a fresh avocado salsa and garlicky sautéed spinach, perfect for a high-protein, keto-friendly meal. This Mediterranean-inspired keto recipe (high protein, low carb), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, fresh 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) bone-in, skin-on chicken thighs
• 3 tbsp extra virgin olive oil
• 5 cloves, minced fresh garlic cloves
• 6 cups baby spinach leaves
• 1 medium, diced ripe avocado
• 1 cup, quartered cherry tomatoes
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro leaves
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1/2 tsp, divided freshly ground black pepper
• 2 tbsp water

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Instructions

1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin. Set aside.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crisp. Flip and cook on the other side for 5-6 minutes. Reduce heat to medium-low, cover the skillet, and cook for an additional 8-10 minutes until internal temperature reaches 165°F.
3. Step 3: While the chicken cooks, combine 1 diced medium avocado, 1 cup quartered cherry tomatoes, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro in a bowl. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper; gently toss and set aside to let flavors meld.
4. Step 4: In a separate skillet, heat 1 tbsp extra virgin olive oil over medium heat. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups baby spinach leaves and 2 tbsp water, stirring frequently for 2-3 minutes until the spinach wilts and the garlic is infused throughout. Season with 1/4 tsp kosher salt and a pinch of black pepper.
5. Step 5: Plate the chicken thighs topped with the avocado salsa alongside the garlic spinach. Serve immediately while warm.