Sautéed Garlic Butter Chicken Thighs with Wilted 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 in garlic butter, served atop a bed of tender wilted spinach infused with shallots and lemon zest. This American-inspired chicken recipe (low carb), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin-side down in the skillet and cook for 6-7 minutes without moving until skin is golden brown and crisp. Flip and cook an additional 6 minutes until internal temperature reaches 165°F.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Spoon the melted garlic butter over the chicken repeatedly for 1-2 minutes until fragrant.
  4. Step 4: Remove chicken to a plate and add 1 thinly sliced shallot to the skillet. Sauté for 2 minutes until softened, then add 6 cups fresh spinach and 1 tsp lemon zest. Cook, stirring frequently, for 3-4 minutes until spinach is wilted and tender.
  5. Step 5: Return chicken thighs to the skillet on top of the spinach, spooning more garlic butter over the top before serving.

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