Sautéed Chicken Thighs with Garlic Spinach and Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 developed and reviewed.

Tender chicken thighs pan-seared to golden perfection, served with garlicky sautéed spinach and creamy mashed sweet potatoes for a wholesome paleo dinner. This American-inspired paleo recipe (gluten free), ready in about 50 minutes, pairs chicken thighs, sweet potatoes, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 bone-in, skin-on, about 6 oz each chicken thighs
2 large, peeled and cubed sweet potatoes
6 cups, washed fresh spinach
4, thinly sliced garlic cloves
3 tbsp coconut oil
1 1/2 tsp sea salt
1 tsp black pepper
1/4 cup unsweetened almond milk
1 tsp, chopped fresh thyme

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Instructions

Step 1: Place 2 large peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until tender. Drain and mash with 1/4 cup unsweetened almond milk, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth and creamy.
Step 2: While potatoes cook, heat 1 tbsp coconut oil in a large skillet over medium-high heat. Season 4 bone-in skin-on chicken thighs with 1 tsp sea salt and 1/2 tsp black pepper. Place chicken skin-side down and cook for 7-8 minutes until the skin is golden and crispy.
Step 3: Flip chicken thighs and cook an additional 7-8 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken and keep warm.
Step 4: In the same skillet, add 2 tbsp coconut oil and 4 thinly sliced garlic cloves. Sauté for 1 minute until fragrant but not browned.
Step 5: Add 6 cups fresh spinach and 1 tsp chopped fresh thyme, stirring frequently for 3-4 minutes until spinach is wilted and tender. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 6: Serve chicken thighs atop sweet potato mash with garlic spinach on the side.