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Lemon-Garlic Skillet Chicken with Wilted Spinach

Prep 15 min Cook 20 min Difficulty 2/5

A quick, single-pan lemon-garlic chicken with wilted spinach—bright, flavorful and weeknight-friendly.

Why this recipe works

This Lemon-Garlic Skillet Chicken with Wilted Spinach is a quick, weeknight-worthy dish. It cooks in a single pan and pairs juicy chicken with bright lemon and nutritious spinach. Suitable for busy home cooks and anyone who loves citrusy, garlicky chicken.

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Key takeaways

One-pan lemon-garlic chicken with spinach in under 40 minutes
Keep chicken skin crispy by searing first, then finishing in sauce
Season to taste and finish with a bright lemony sauce

Recipe guide

This Lemon-Garlic Skillet Chicken with Wilted Spinach is a quick, weeknight-worthy dish. It cooks in a single pan and pairs juicy chicken with bright lemon and nutritious spinach. Suitable for busy home cooks and anyone who loves citrusy, garlicky chicken.

Cook a bright, garlicky chicken dinner in one pan.

  • One-pan lemon-garlic chicken with spinach in under 40 minutes
  • Keep chicken skin crispy by searing first, then finishing in sauce
  • Season to taste and finish with a bright lemony sauce

Ingredients at a glance

- 1 lb chicken thighs, boneless skin-on (or adapt as noted) - 3 tbsp olive oil - 4 cloves garlic, thinly sliced - 1 medium onion, thinly sliced - 1 large lemon, zested and juiced - 4 cups baby spinach - 1 tsp salt - 1/2 tsp black pepper

Steps to finish in one pan

1) Sear chicken skin-side down in 2 tbsp oil until golden, 6–8 min. 2) Flip; cook 4–5 min more. Remove and keep warm. 3) Add remaining oil; cook onion 4 min. 4) Add garlic 30–45 sec; stir in lemon zest/juice. 5) Return chicken; simmer 2–3 min. 6) Add spinach in batches; wilt and coat with sauce.

Tips for best results

Pat dry before searing; don’t overcrowd the pan. Taste and adjust salt/pepper at the end. Serve with extra lemon slices if desired.

Ingredients

  • 1 lb chicken thighs, boneless skin-on
  • 3 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 large lemon, zested and juiced
  • 4 cups baby spinach
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Pat chicken dry and season both sides with salt and pepper.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Place chicken skin-side down and sear until golden and crisp, about 6-8 minutes.
  4. Flip chicken and cook 4-5 minutes more until nearly cooked through; remove from skillet and keep warm.
  5. Add remaining 1 tbsp olive oil to skillet and reduce heat to medium.
  6. Add sliced onion and cook until softened, about 4 minutes.
  7. Stir in sliced garlic and cook 30-45 seconds until fragrant.
  8. Add lemon zest and juice, scraping up browned bits from the pan.
  9. Return chicken to skillet, spooning some sauce over pieces, and simmer 2-3 minutes to finish cooking.
  10. Add spinach in batches, tossing until wilted and coated in sauce.
  11. Adjust seasoning with salt and pepper to taste.
  12. Serve chicken topped with pan sauce and wilted spinach.

FAQs

Can I use boneless, skinless chicken thighs instead? Yes, adjust cook time: about 6–7 minutes per side until cooked through.
What can I substitute for spinach? Kale or arugula can work, but wilt briefly to avoid overcooking.
How do I store leftovers? Store in an airtight container up to 2 days; reheat gently in a skillet.