Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (low carb) ready in about 30 minutes pairs unsalted butter, minced garlic cloves, halved cherry tomatoes 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 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes take to make?

Total time is about 30 minutes (10 min prep + 20 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 Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes?

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 Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes 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 Garlic Butter Chicken Thighs with Spinach and Cherry Tomatoes low carb?

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

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