Sautéed Chicken Thighs with Roasted Sweet Potatoes and Spinach

By AislePrompt Editorial · ·

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.

Juicy chicken thighs pan-seared and served with oven-roasted sweet potatoes and wilted fresh spinach for a Whole30-compliant hearty meal. This chicken recipe (whole30, gluten free), ready in about 50 minutes, pairs boneless skin-on 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 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 4 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25-30 minutes, turning halfway until tender and caramelized.
  2. Step 2: While sweet potatoes roast, pat dry 4 boneless skin-on chicken thighs and season both sides with 1/2 tsp sea salt, 1/2 tsp black pepper, and remaining 1/2 tsp smoked paprika.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 6-7 minutes until skin is golden and crisp. Flip and cook an additional 5-6 minutes until internal temperature reaches 165°F. Remove and rest.
  4. Step 4: Lower heat to medium, add 3 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant. Add 6 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted and tender. Season with a pinch of salt.
  5. Step 5: Serve the seared chicken thighs alongside roasted sweet potatoes and sautéed spinach.

Related recipes