Stovetop Lemon-Garlic Chicken Thighs with 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 drafted and published.

Juicy chicken thighs seared to golden perfection and finished in a lemon-garlic pan sauce with tender spinach. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken thighs skin side down and sear for 6-7 minutes until skin is crispy and golden brown.
  3. Step 3: Flip chicken thighs and cook for another 5 minutes until mostly cooked through. Remove chicken and set aside on a plate.
  4. Step 4: Reduce heat to medium, add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
  5. Step 5: Pour in 3 tbsp fresh lemon juice and 1/2 cup chicken broth, scraping up any browned bits from the skillet. Let the sauce simmer for 2 minutes until slightly reduced.
  6. Step 6: Add 4 cups fresh baby spinach and 1/4 tsp red pepper flakes (if using) to the skillet, stirring until spinach wilts, about 1-2 minutes.
  7. Step 7: Return chicken thighs to the skillet, spoon some sauce over them, cover, and cook for an additional 5 minutes until chicken reaches an internal temperature of 165°F.

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