Pan-Seared Chicken Thighs with Spinach and Garlic Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served with a rich garlic butter sauce and sautéed spinach for a satisfying low-carb meal. This american-inspired keto (low carb) ready in about 30 minutes blends kosher salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper evenly. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken thighs skin-side down in the skillet and cook for 6-7 minutes without moving until the skin is golden brown and crisp. Flip and cook the other side for 5-6 minutes until cooked through (internal temp 165°F), then transfer to a plate and tent with foil to keep warm.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the same skillet. Stir constantly for 1 minute until fragrant and the butter starts to brown lightly.
  4. Step 4: Add 6 cups fresh spinach to the skillet, tossing with the garlic butter for 2-3 minutes until the spinach wilts but remains vibrant green. Stir in 1 tbsp freshly squeezed lemon juice and 1/4 tsp red pepper flakes if using, cooking for another 30 seconds.
  5. Step 5: Return the chicken thighs to the skillet nestling them on top of the spinach. Spoon some garlic butter sauce over the chicken and serve hot.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Spinach and Garlic Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Spinach and Garlic Butter Sauce?

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 Spinach and Garlic Butter Sauce 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 Spinach and Garlic Butter Sauce keto?

Yes — this recipe is tagged keto, low carb, high protein, 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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