Stovetop Lemon-Garlic Chicken Thighs with Wilted Spinach

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

Juicy chicken thighs seared with a bright lemon-garlic sauce, served over tender wilted spinach for a quick, flavorful dinner. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs (about 1.5 lbs) bone-in 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 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: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook for 6-7 minutes without moving them, until the skin is golden and crisp.
  3. Step 3: Flip the chicken and cook for another 5 minutes until cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.
  4. Step 4: Reduce heat to medium and add 4 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant, stirring constantly.
  5. Step 5: Pour in 3 tbsp fresh lemon juice and 1/2 cup chicken broth, scraping up browned bits from the pan. Let the sauce simmer and reduce for 2 minutes until slightly thickened.
  6. Step 6: Add 5 cups baby spinach and 1/4 tsp red pepper flakes (if using) to the skillet; sauté for 1-2 minutes until spinach is wilted but still bright green.
  7. Step 7: Return chicken thighs to the skillet, spoon sauce and spinach over the top, and serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Stovetop 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 kosher salt from drying out.

Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop Lemon-Garlic Chicken Thighs with Wilted Spinach gluten free?

Yes — this recipe is tagged 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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