Pan-Seared Chicken Thighs with Spinach and Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 recipe (low carb), ready in about 30 minutes, pairs boneless skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 1.2 lbs) boneless skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 6 cups (about 180 g) fresh spinach
• 1 tbsp (freshly squeezed) lemon juice
• 1/4 tsp (optional) red pepper flakes

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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.