Pan-Seared Chicken Thighs with Sautéed Garlic Spinach

By AislePrompt Editorial · ·

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 golden perfection paired with garlicky sautéed spinach for a nutritious Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs boneless skin-on chicken thighs, extra virgin olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 7-8 minutes until the skin is crisp and deep golden brown. Flip and cook an additional 5-6 minutes until the internal temperature reaches 165°F.
  3. Step 3: Remove chicken to a plate and tent with foil to rest. In the same skillet, reduce heat to medium, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 6 cups fresh baby spinach and sauté, stirring gently, for 2-3 minutes until wilted and tender. Season with a pinch of sea salt and drizzle with 1 tablespoon lemon juice. Serve spinach alongside chicken thighs warm.

Related recipes