Pan-Seared Chicken Thighs with Garlicky Spinach and Roasted Tomatoes

By · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served with sautéed garlic spinach and oven-roasted cherry tomatoes for a flavorful, balanced meal. This mediterranean-inspired chicken ready in about 35 minutes pairs (about 1.5 lbs) bone-in 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 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: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F. Toss 2 cups of cherry tomatoes with 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15-18 minutes until tomatoes blister and soften.
  2. Step 2: While tomatoes roast, pat dry 4 bone-in chicken thighs and 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.
  3. Step 3: Place chicken thighs skin-side down in the hot skillet and sear for 7-8 minutes until golden and crisp. Flip and cook for another 6-7 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
  4. Step 4: Lower heat to medium, add 3 minced garlic cloves and remaining 1 tbsp olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant.
  5. Step 5: Add 6 cups fresh baby spinach and cook, stirring frequently, for 2-3 minutes until wilted but still bright green. Season with a pinch of salt and pepper.
  6. Step 6: Plate the chicken thighs with garlicky spinach alongside the roasted cherry tomatoes and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlicky Spinach and Roasted Tomatoes take to make?

Total time is about 35 minutes (10 min prep + 25 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 Garlicky Spinach and Roasted Tomatoes?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlicky Spinach and Roasted Tomatoes?

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 Garlicky Spinach and Roasted Tomatoes 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.

What goes well with Pan-Seared Chicken Thighs with Garlicky Spinach and Roasted Tomatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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