Spring Chicken Spinach
This dish features tender, crispy-skinned chicken thighs cooked in a hot skillet until golden, then paired with wilted, bright green spinach infused with garlic and lemon. The final presentation showcases a comforting, nourishing plate with crispy skin and vibrant greens, perfect for a cozy spring meal.
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Calories: 350kcal
Servings: 4
Equipment
- Large skillet or sauté pan
- Tongs
- Grater (for lemon zest)
Ingredients
- Chicken thighs bone-in, skin-on – 4 pieces
- Fresh spinach washed and drained – 4 cups
- Garlic finely minced – 3 cloves
- Lemon zested and juiced – 1 whole
- Extra-virgin olive oil – 2 tablespoons
- Sea salt – to taste
- Freshly cracked black pepper – to taste
- Chili flakes optional – pinch
Instructions
- Season the chicken thighs with salt, pepper, and chili flakes (if using)
- Heat olive oil in a large skillet over medium heat
- Place chicken thighs skin-side down and sear for 6-7 minutes until golden brown
- Flip chicken and cook for another 6-7 minutes until fully cooked
- Remove chicken from the skillet and set aside
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant
- Add spinach and cook until wilted, stirring occasionally
- Stir in lemon juice and zest, adjusting seasoning with salt and pepper
- Return chicken to the skillet and toss to combine with spinach and garlic
- Serve warm
Notes
For extra flavor, add a splash of white wine to the skillet before adding the spinach, or finish with a sprinkle of freshly chopped herbs like parsley or dill. Resting the chicken ensures juicy, tender meat, and crispy skin makes all the difference in texture.
Nutrition
Calories: 350kcal | Carbohydrates: 8g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 600mg | Potassium: 700mg | Sugar: 2g | Vitamin C: 35mg | Calcium: 60mg | Iron: 2mg