Pan-Seared Chicken Thighs with Roasted Garlic and Baby Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served atop a bed of sautéed baby spinach with roasted garlic for a nourishing Whole30 meal. This american-inspired whole30 (whole30, gluten-free) ready in about 40 minutes pairs whole cloves garlic cloves, baby spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 American cuisine 350 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Toss 6 whole garlic cloves with 1 tbsp olive oil and a pinch of salt, wrap in foil, and roast for 20 minutes until soft and fragrant.
  2. Step 2: While garlic roasts, pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 6-7 minutes until skin is golden and crisp. Flip and cook another 5 minutes until cooked through (internal temp 165°F). Remove chicken and keep warm.
  4. Step 4: In the same skillet, add 6 cups baby spinach and sauté with the pan drippings for 2-3 minutes until just wilted.
  5. Step 5: Peel the roasted garlic cloves from foil and mash them with 1 tbsp lemon juice. Stir this mixture into the spinach and adjust seasoning if needed.
  6. Step 6: Plate the sautéed spinach topped with pan-seared chicken thighs and spoon any pan juices over the top before serving.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Garlic and Baby 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 whole cloves garlic cloves from drying out.

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

Yes — this recipe is tagged whole30, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →