Pan-Seared Chicken Thighs with Roasted Butternut Squash and Spinach
Juicy pan-seared chicken thighs paired with sweet roasted butternut squash and sautéed spinach create a hearty, Whole30-compliant dinner. This whole30-inspired whole30 (gluten free, dairy free) ready in about 50 minutes pairs fresh spinach, extra virgin olive oil, minced garlic cloves 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.
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
- 5 cups fresh spinach
- 3 tbsp extra virgin olive oil
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 1.5 tsp, divided salt
- 1 tsp, divided black pepper
- 1 tbsp, freshly squeezed lemon juice
Instructions
- Step 1: Preheat the oven to 425°F. Toss 1 lb peeled and cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and edges are caramelized.
- Step 2: While the squash roasts, pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 3: Place the chicken thighs skin-side down in the hot skillet and sear for 6-7 minutes until the skin is golden and crisp. Flip and cook for another 6 minutes until internal temperature reaches 165°F. Remove chicken and let rest.
- Step 4: Reduce heat to medium, add 3 minced garlic cloves and 5 cups fresh spinach to the skillet with the remaining 1 tbsp olive oil. Sauté for 2-3 minutes until spinach is wilted and fragrant. Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Step 5: Plate the chicken thighs alongside the roasted butternut squash and sautéed spinach. Drizzle 1 tbsp fresh lemon juice over the chicken for brightness before serving.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Roasted Butternut Squash and 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 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 fresh spinach from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted Butternut Squash and 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 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 Spinach gluten free?
Yes — this recipe is tagged gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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