Seared 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 atop tender wilted spinach for a quick, satisfying meal. This Mediterranean-inspired chicken recipe (low carb, gluten free), ready in about 25 minutes, pairs bone-in chicken thighs, salt, black pepper 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 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down and sear for 6-7 minutes until skin is golden brown and crispy.
  3. Step 3: Flip chicken and add 4 thinly sliced garlic cloves and 1 tsp lemon zest to the pan. Cook for another 6-7 minutes, spooning garlic and oil over the chicken, until cooked through (internal temp 165°F).
  4. Step 4: Remove chicken from the pan and set aside. Add 6 cups fresh spinach and 1/4 tsp red pepper flakes to the skillet, sauté for 2-3 minutes until wilted.
  5. Step 5: Stir in 2 tbsp lemon juice into the spinach mixture, then return chicken to the pan to warm through for 1 minute before serving.

Frequently asked questions

How long does Seared 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 Seared 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Seared 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 Seared 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 Seared Lemon-Garlic Chicken Thighs with Wilted Spinach low carb?

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

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