Skillet Chicken Dinner
Submitted by wstanford
Rosemary-crusted chicken thighs braised with red potatoes, caramelized onions, olives, and wilted spinach in one skillet. A complete Mediterranean-style dinner in about an hour.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minOne skillet. One hour. A complete dinner with protein, potatoes, and greens all in the same pan.
Chicken thighs get dusted with flour, rosemary, and black pepper, then browned until golden in olive oil alongside thick rings of caramelized onion.
Red potatoes and a splash of lemon juice go into the pan, everything simmers under a lid until the chicken is cooked through and the potatoes are fork-tender.
Right at the end, fresh spinach and sliced olives get stirred in, wilting into the pan juices for a Mediterranean finish.
Pro Tips
- Brown the onions first and set them aside. They’ll burn if left in the pan while you brown the chicken
- Don’t skip the lemon juice. It brightens the whole dish and cuts through the richness of the thigh meat
- Skim the fat from the pan liquid before adding the spinach for a cleaner, lighter sauce
- Use small red potatoes cut into 1-inch pieces so they cook at the same rate as the chicken
Ingredients
Directions
In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown.
Remove the onions to a bowl and set aside.
On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then coat each of the chicken thighs.
Still over medium high heat, cook the chicken, in the remaining oil in the skillet, until golden brown on all sides.
Add the potatoes, lemon juice, cooked onions and ¼ cup of water to the chicken in the skillet.
Increase the heat to high and heat to boiling, then reduce the heat, cover, and simmer for 20 minutes or until the chicken and potatoes are fork tender and the juices run clear when the chicken is pierced with a knife.
Skim off the fat from the liquid in the skillet.
Stir in the spinach and olives, cooking until the spinach is just wilted.
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