Pan-Seared Chicken Thighs with Honey-Garlic Glaze and Wilted Spinach

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to crisp perfection and finished with a sticky honey-garlic glaze, served atop tender wilted spinach. This American-inspired chicken recipe, ready in about 35 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 360 calories and feeds 6, 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 6 American cuisine 360 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
4, minced garlic cloves
3 tbsp honey
2 tbsp soy sauce
1 tbsp fresh lemon juice
6 cups, washed baby spinach

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Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is deep golden and crisp.
Step 3: Flip chicken and cook for 6-7 minutes until cooked through and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
Step 4: Reduce heat to medium-low and add 4 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp fresh lemon juice. Cook for 2 minutes until glaze thickens and coats the pan.
Step 6: Return chicken to skillet and spoon glaze over each piece. Remove chicken again and add 6 cups baby spinach to the skillet. Sauté spinach for 2 minutes until wilted and glossy.
Step 7: Serve chicken thighs on a bed of wilted spinach, drizzled with remaining honey-garlic glaze.