Sautéed Chicken Thighs with Roasted Butternut Squash and Spinach

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

Juicy chicken thighs pan-seared to golden perfection, served alongside tender roasted butternut squash and sautéed spinach for a wholesome Whole30 meal. This whole30 (gluten free) ready in about 50 minutes pairs fresh spinach, tablespoons extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 35 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 3 cups of the butternut squash cubes with 2 tablespoons of extra virgin olive oil, 3/4 teaspoon sea salt, and 1/4 teaspoon black pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
  2. Step 2: While the squash roasts, pat dry 4 boneless skin-on chicken thighs and season both sides with 3/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1 teaspoon paprika. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden brown and crisp.
  3. Step 3: Flip the chicken thighs and cook for another 6-7 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken from skillet and keep warm.
  4. Step 4: In the same skillet, reduce heat to medium and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 6 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted. Season with a pinch of salt and pepper.
  5. Step 5: Plate the roasted butternut squash and sautéed spinach alongside the chicken thighs. Drizzle 1 tablespoon fresh lemon juice over the chicken for brightness and serve immediately.

Frequently asked questions

How long does Sautéed Chicken Thighs with Roasted Butternut Squash and Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 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 Chicken Thighs with Roasted Butternut Squash and 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 fresh spinach from drying out.

Can I substitute ingredients in Sautéed Chicken Thighs with Roasted Butternut Squash and 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 Sautéed Chicken Thighs with Roasted Butternut Squash and 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 Sautéed Chicken Thighs with Roasted Butternut Squash and Spinach whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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