Sautéed Lemon-Garlic Chicken Thighs with Baby Spinach

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

Juicy chicken thighs pan-seared with a bright lemon and garlic sauce, served over tender sautéed spinach for a nutritious meal. This mediterranean-inspired chicken (low carb) ready in about 35 minutes pairs olive oil, garlic cloves, minced, 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: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken thighs skin-side down in the skillet and cook for 7-8 minutes until skin is golden brown and crisp. Flip and cook another 6-7 minutes until internal temperature reaches 165°F. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 4 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up browned bits from the pan. Simmer for 2-3 minutes until sauce slightly reduces.
  5. Step 5: Add 6 cups baby spinach to the skillet, tossing gently and cooking for 2-3 minutes until wilted. Season spinach with a pinch of salt and optional 1/4 tsp red pepper flakes.
  6. Step 6: Return chicken thighs to the skillet, spoon sauce over them, and cook for an additional minute to combine flavors before serving.

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Lemon-Garlic Chicken Thighs with Baby 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 Lemon-Garlic Chicken Thighs with Baby 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 Lemon-Garlic Chicken Thighs with Baby 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 Lemon-Garlic Chicken Thighs with Baby 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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