Sautéed Garlic Lemon Chicken Thighs with Wilted Spinach

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

Juicy chicken thighs pan-seared with garlic and lemon, served over tender wilted spinach for a simple yet flavorful meal. This general-inspired chicken (low carb) ready in about 25 minutes pairs olive oil, minced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken thighs and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add chicken thighs, cooking for 5-6 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
  2. Step 2: Reduce heat to medium and add 1 tbsp olive oil and 4 minced garlic cloves to the same skillet. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 6 cups packed fresh spinach, 1/4 cup water, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook for 2-3 minutes until spinach is wilted and tender.
  4. Step 4: Return chicken to skillet and drizzle 2 tbsp fresh lemon juice over the top. Cook everything together for 1 minute to combine flavors and serve immediately.

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Frequently asked questions

How long does Sautéed Garlic Lemon Chicken Thighs with Wilted Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Lemon Chicken Thighs with Wilted 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Lemon Chicken Thighs with Wilted 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 Garlic Lemon Chicken Thighs with Wilted 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 Garlic Lemon Chicken Thighs with Wilted Spinach 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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