Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 drafted and published.

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 recipe (low carb), ready in about 30 minutes, pairs boneless skin-on chicken thighs, unsalted butter, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

4 pieces (about 1.5 lbs) boneless skin-on chicken thighs
3 tbsp unsalted butter
5 cloves, minced garlic cloves
1 cup, halved cherry tomatoes
4 cups fresh spinach
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
1 tsp dried oregano

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Instructions

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.
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.
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.
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.
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.