Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in a fragrant garlic butter sauce, tossed with fresh spinach and sweet cherry tomatoes for a vibrant weeknight dinner. This mediterranean-inspired chicken (low carb) ready in about 30 minutes pairs unsalted butter, minced garlic cloves, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin side down. Cook for 6-7 minutes until skin is golden and crispy, then flip and cook another 5 minutes until internal temperature reaches 165°F. Remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 5 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
  4. Step 4: Add 1 cup halved cherry tomatoes and cook for 3 minutes until they soften and release juices. Stir in 4 cups fresh spinach and cook until wilted, about 2 minutes.
  5. Step 5: Return chicken thighs to the pan, drizzle with 1 tbsp fresh lemon juice, and spoon the garlic butter sauce over the chicken. Heat through for 1 minute before serving.

Frequently asked questions

How long does Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes 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 Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes?

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 Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes 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 Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes low carb?

Yes — this recipe is tagged 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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