Skillet Chicken Dinner For 2

This hearty skillet dinner brings together tender chicken thighs, creamy red potatoes, and earthy rosemary in a single pan. The dish starts with caramelized onions and lemon juice, creating a savory, bright sauce that coats the chicken and vegetables. As the chicken simmers, it infuses the potatoes with rich flavor, while fresh spinach wilts into the final moments for added color and nutrition. Sliced ripe olives add a briny contrast to the herbal notes. Perfect for a cozy weeknight meal, this recipe is simple, satisfying, and requires minimal cleanup. Serve with crusty bread to soak up the delicious juices.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 321.9

Description

This hearty skillet dinner brings together tender chicken thighs, creamy red potatoes, and earthy rosemary in a single pan. The dish starts with caramelized onions and lemon juice, creating a savory, bright sauce that coats the chicken and vegetables. As the chicken simmers, it infuses the potatoes with rich flavor, while fresh spinach wilts into the final moments for added color and nutrition. Sliced ripe olives add a briny contrast to the herbal notes. Perfect for a cozy weeknight meal, this recipe is simple, satisfying, and requires minimal cleanup. Serve with crusty bread to soak up the delicious juices.

Ingredients

1 tablespoon Salad oil
2 md Onions, sliced 1/2"
2 teaspoon Flour
1 teaspoon Salt
1/2 teaspoon Rosemary, dry crushed
1/2 teaspoon Black pepper
4 lg Chicken thighs (1 1/2 lb)
1/2 pound Small red potatoes or 1 lge
2 tablespoon Lemon juice
1/2 bn Spinach, chopped, no stems
1/4 cup Pitted ripe olives, sliced

Directions

1
Heat the salad oil in a 10-inch skillet over medium-high heat.
2
Add the sliced onions and cook until soft and golden brown, stirring occasionally.
3
Remove the browned onions from the skillet and set aside in a bowl.
4
On a sheet of waxed paper or a plate, mix the flour, salt, rosemary, and pepper together.
5
Coat each chicken thigh piece thoroughly with the flour mixture.
6
Place the coated chicken pieces in the hot skillet and cook over medium-high heat until golden brown on all sides.
7
Add the potatoes, lemon juice, reserved cooked onions, and 1/4 cup of water to the skillet with the chicken.
8
Bring the liquid to a boil, then reduce the heat to low.
9
Cover the skillet and simmer for 20 minutes, or until the chicken and potatoes are fork-tender and the chicken juices run clear.
10
Stir in the chopped spinach and sliced olives.
11
Cook uncovered for 1-2 minutes until the spinach is just wilted.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 321.9kcal

% Daily Value *
Total Fat 14.0g22%
Saturated Fat 3.3g17%
Cholesterol 80.0mg27%
Sodium 4967.1mg207%
Total Carbohydrate 17.7g6%
Dietary Fiber 2.7g11%
Sugars 2.8g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out.

You can substitute chicken thighs with drumsticks or boneless breasts (adjust cooking time if using breasts). Swap spinach for kale or Swiss chard, chopping them finely.

Ensure the skillet is hot before adding the chicken to get a good sear. If the liquid reduces too much during simmering, add a tablespoon of water to keep the vegetables moist.

Serve with crusty bread to soak up the flavorful onion-lemon sauce. A simple side salad complements the rich flavors well.

Keywords: chicken, skillet, dinner, rosemary, potatoes, spinach, onions, lemon, olives, easy, weeknight, one-pan, healthy, protein, mediterranean

Read it online: https://www.chefs-mate.com/recipe/skillet-chicken-dinner-for-2/