Crispy Chicken Thighs with Garlicky Spinach

Name: Crispy Chicken Thighs with Garlicky Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 Cooked chicken thighs, leftover; 2 Cooked chicken wings, leftover; 5 ounces Fresh baby spinach; 2 cloves Garlic cloves, finely chopped; ⅛ teaspoon Freshly grated nutmeg; ½ Lemon, juice and zest; Olive oil; Salt, to taste; Cooked brown rice, for serving

Recipe GLPR5df64cfd70bc5c

Main Course

25 min

326 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared leftover roasted chicken thighs and wings develop a golden, crispy exterior and are paired with wilted fresh spinach infused with garlic, nutmeg, and bright lemon notes. Serve over fluffy brown rice for a complete, satisfying meal.

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Ingredients

2 Cooked chicken thighs, leftover

2 Cooked chicken wings, leftover

5 ounces Fresh baby spinach

2 cloves Garlic cloves, finely chopped

⅛ teaspoon Freshly grated nutmeg

½ Lemon, juice and zest

Olive oil

Salt, to taste

Cooked brown rice, for serving

Directions

Pat the cooked chicken thighs and wings dry with paper towels to remove any excess moisture. This helps them crisp up better when seared.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken pieces skin-side down in the pan.
Sear the chicken for 4-5 minutes without moving them, allowing the skin to turn golden and crispy. Flip and sear the other side for 2-3 minutes until heated through and browned. Transfer to a plate.
Reduce heat to medium and add the chopped garlic to the same skillet with any remaining oil. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the fresh baby spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more. This should take 3-4 minutes total.
Once all the spinach is wilted, remove from heat. Sprinkle the nutmeg over the spinach and stir to combine. Season with salt and squeeze the lemon juice over the top, then stir in the lemon zest.
Divide the cooked brown rice among four serving bowls or plates. Top each with a portion of the garlicky spinach and arrange the crispy chicken thighs and wings on top. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid, genuinely affordable weeknight protein that Charlotte stores stock reliably: chicken thighs and wings run $1.50–2.00/lb at any Kroger, Food Lion, or Walmart, and fresh spinach and garlic are year-round staples. The stated 25 minutes is honest if you use store-bought pre-cooked brown rice or skip it; making rice from scratch takes another 30–40 minutes, which the recipe does not account for. Cost per serving lands around $2.50–3.00 for the chicken and greens alone, making it budget-friendly, but the real strength is the minimal fussing—thighs crisp on high heat with almost no babysitting, spinach wilts in the pan with garlic in under five minutes. It reheats adequately in a skillet or oven, though the skin softens. A practical family meal that delivers flavor and speed without demanding a special trip or breaking the budget.