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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 50 minutes pairs washed fresh spinach, minced garlic cloves, extra virgin olive oil 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 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: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 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 Roasted Butternut Squash and Garlic 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 washed fresh spinach from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic 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 Roasted Butternut Squash and Garlic 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 Roasted Butternut Squash and Garlic Spinach whole30?

Yes — this recipe is tagged whole30, 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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