Here’s a straightforward recipe that gets you a satisfying dinner on the table with minimal fuss. The chicken thighs get crispy skin while the spinach brightens things up with fresh garlic and lemon.
The Story Behind This Recipe
I’m always drawn to skillet recipes because they feel like the quickest route to a cozy meal. This chicken dish is one of those staples I lean on when I want something comforting but without a ton of mess or fancy steps.
The chicken thighs are my go-to cut here because they stay juicy and develop a nice crisp on the outside if you let them brown without flipping too soon. I usually season them simply with salt, pepper, and a little paprika to bring out a subtle earthiness.
While the chicken finishes cooking, the spinach gets tossed right in the same skillet to soak up those flavorful browned bits. I add minced garlic and a squeeze of lemon at the very end to keep the greens bright and fresh. It’s a small detail but adds a lift that keeps it from feeling heavy.
This meal doesn’t take long and works well on its own or paired with a crusty bread or simple rice. Most people are surprised by how satisfying it is with just basic ingredients, and I like how easy it is to customize by swapping spinach for kale or adding a sprinkle of red pepper flakes for a kick.
Cuisine: American
Course: Dinner
Servings: 2-3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
Instructions
- Step 1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
- Step 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Step 3. Add chicken thighs skin-side down and cook without moving for about 7-8 minutes until the skin is golden brown and crisp.
- Step 4. Flip the chicken and cook for another 7-8 minutes or until cooked through (internal temperature around 165°F). Remove chicken from the skillet and set aside, keeping it warm.
- Step 5. Lower the heat to medium and add garlic to the same skillet, stirring quickly for about 30 seconds until fragrant.
- Step 6. Add spinach a handful at a time, stirring until wilted before adding more.
- Step 7. Once all spinach has wilted, stir in lemon zest and juice, then season with a pinch of salt and pepper to taste.
- Step 8. Serve the chicken thighs on a plate with the garlic-lemon spinach alongside.
Tips for Success
- Make sure the chicken skin is very dry before cooking to get it crispy.
- Don’t stir the chicken too soon after adding it skin-side down; let it develop a crust first.
- Use fresh lemon zest and juice right at the end to keep the spinach bright.
- If spinach wilts too quickly, cook it in batches to avoid steaming rather than sautéing.
Variations & Substitutions
- Swap spinach for kale or Swiss chard, adjusting cooking times as needed.
- Add a pinch of red pepper flakes with the garlic for a little heat.
- Use boneless chicken thighs or breasts but reduce cooking time slightly.
- Finish with a sprinkle of grated Parmesan or crumbled feta for extra richness.
