Sautéed Lemon Garlic Chicken Thighs with Wilted Spinach

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

Juicy chicken thighs pan-seared with bright lemon and garlic flavors, served alongside tender wilted spinach. This mediterranean-inspired chicken (gluten-free, high-protein) ready in about 25 minutes pairs (about 1.5 lbs) bone-in chicken thighs, olive oil, minced garlic cloves 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 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crisp.
  3. Step 3: Flip the chicken and add 4 minced garlic cloves around the pan, cooking for another 6 minutes until the chicken is cooked through and garlic is fragrant but not burnt.
  4. Step 4: Remove chicken from the pan and squeeze 2 tbsp fresh lemon juice into the skillet, stirring to deglaze and scrape up browned bits.
  5. Step 5: Add 6 cups fresh spinach to the skillet and sauté for 2-3 minutes until wilted, seasoning with a pinch of salt if needed.
  6. Step 6: Return chicken thighs to the pan, spoon the lemon garlic sauce and spinach over them, and serve immediately.

Frequently asked questions

How long does Sautéed Lemon Garlic 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 Lemon Garlic 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 Lemon Garlic 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 Lemon Garlic 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 Lemon Garlic Chicken Thighs with Wilted Spinach gluten-free?

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

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