Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Spinach

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy pan-seared chicken thighs paired with roasted butternut squash cubes and garlicky sautéed spinach for a nutrient-packed Whole30 dinner. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, butternut squash, fresh spinach 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 medium (about 1 lb), peeled and cut into 1-inch cubes butternut squash
• 6 cups, washed fresh spinach
• 4 cloves, minced garlic cloves
• 4 tbsp extra virgin olive oil
• 1.5 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp, chopped fresh rosemary

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 25 minutes until tender and caramelized around the edges.
2. Step 2: While squash roasts, pat 4 bone-in, skin-on chicken thighs dry and season with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tsp smoked paprika on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crispy, then flip and cook 5 minutes more until internal temperature reaches 165°F.
3. Step 3: Remove chicken from skillet and cover loosely with foil to rest. In the same skillet over medium heat, add 4 minced garlic cloves and sauté in remaining oil for 30 seconds until fragrant. Add 6 cups fresh spinach and 1/2 tsp sea salt, stirring constantly for 2-3 minutes until spinach wilts but remains bright green.
4. Step 4: Plate the roasted butternut squash alongside the garlic spinach and top with seared chicken thighs. Spoon any pan juices over chicken before serving.