Pan-Seared Lemon-Garlic Chicken Thighs with Wilted Spinach

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

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
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. 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.
  3. 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).
  4. 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.
  5. Step 5: Return chicken to pan, pour 1 tablespoon lemon juice over everything, and heat for 1 more minute before serving.

Frequently asked questions

How long does Pan-Seared Lemon-Garlic Chicken Thighs with Wilted Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 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 Lemon-Garlic Chicken Thighs with Wilted 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Garlic Chicken Thighs with Wilted 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 Lemon-Garlic Chicken Thighs with Wilted 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 Lemon-Garlic Chicken Thighs with Wilted Spinach gluten-free?

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

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