Pan-Seared Lemon-Garlic Chicken Thighs with Wilted Spinach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 drafted and published.

Juicy chicken thighs pan-seared with lemon and garlic, served alongside quickly wilted spinach for a simple, flavorful meal. This Mediterranean-inspired meal-prep recipe (gluten-free, low-carb), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 360 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (about 1.5 pounds) bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4, thinly sliced garlic cloves
1, zested and juiced lemon
5 cups baby spinach
1/4 teaspoon (optional) red pepper flakes

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

Step 1: Pat 4 bone-in, skin-on chicken thighs dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Add chicken thighs skin-side down and sear for 7-8 minutes until skin is golden and crispy.
Step 3: Flip chicken thighs, add 4 thinly sliced garlic cloves around the pan, sprinkle 1 teaspoon lemon zest over chicken, and cook for another 7 minutes until chicken is cooked through (internal temperature 165°F).
Step 4: Remove chicken to a plate, add 5 cups baby spinach and 1/4 teaspoon red pepper flakes to the skillet. Sauté spinach for 2 minutes until just wilted, stirring frequently.
Step 5: Return chicken to pan, pour 1 tablespoon lemon juice over everything, and heat for 1 more minute before serving.