Sautéed Chicken Thighs with Roasted Sweet Potato and Garlicky Spinach

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

Juicy chicken thighs pan-seared and served with tender roasted sweet potatoes and sautéed spinach infused with garlic. This whole30 (gluten free, dairy free) ready in about 55 minutes pairs medium (about 1 lb) sweet potatoes, packed fresh spinach leaves, 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: 40 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss them with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp paprika. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and golden.
  2. Step 2: While sweet potatoes roast, pat dry 4 bone-in, skin-on chicken thighs. Season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 7-8 minutes until skin is crispy and golden brown.
  3. Step 3: Flip chicken and reduce heat to medium. Cook for an additional 8-10 minutes until internal temperature reaches 165°F. Remove chicken from skillet and tent with foil.
  4. Step 4: In the same skillet, add minced 4 garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh spinach leaves and cook, stirring frequently, for 2-3 minutes until wilted. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  5. Step 5: Serve the chicken thighs alongside the roasted sweet potatoes and garlicky spinach.

Frequently asked questions

How long does Sautéed Chicken Thighs with Roasted Sweet Potato and Garlicky Spinach take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sweet Potato and Garlicky 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 packed fresh spinach leaves from drying out.

Can I substitute ingredients in Sautéed Chicken Thighs with Roasted Sweet Potato and Garlicky 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 Sweet Potato and Garlicky 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 Sweet Potato and Garlicky Spinach gluten free?

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

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