Name: Skillet Chicken Thighs With Greens Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 8 chicken thighs; ½ tsp salt; ⅛ tsp pepper; 2 tbsp olive oil; 1½ lbs yukon gold potatoes; 12 oz baby carrots; 3 cloves garlic; 1 bunch Swiss chard; 1½ cups chicken stock; 1 tbsp dijon mustard; 1 lemon; ½ tsp dried thyme; ½ lemon; ¼ cup parsley

For a hearty and healthy meal, these skillet chicken thighs with greens are the perfect dish. This recipe brings together the savory flavors of the chicken with the freshness of the greens, all cooked to perfection in a skillet. Not only is this dish delicious, but it also provides a balanced meal with proteins, vegetables, and delightful seasonings.

Photos of Skillet Chicken Thighs With Greens Recipe

This recipe requires a few ingredients that might not be a regular in your pantry, such as Yukon Gold potatoes, Swiss chard, and Dijon mustard. Yukon Gold potatoes are a type of potato known for their yellowish color and buttery taste. Swiss chard is a leafy green vegetable that can be found in the produce aisle, and Dijon mustard is a type of mustard that is slightly spicier than regular yellow mustard.

Ingredients for Skillet Chicken Thighs with Greens

Chicken thighs: The star of the dish, providing a hearty and savory flavor.

Salt: Enhances the flavors of the other ingredients.

Pepper: Adds a bit of heat to the dish.

Olive oil: Used for sautéing and adding a rich, silky texture.

Yukon gold potatoes: Known for their smooth texture and buttery flavor.

Baby carrots: Add color and a touch of sweetness to the dish.

Garlic: Gives a robust, aromatic flavor.

Swiss chard: Adds a fresh, leafy element to the dish.

Chicken stock: Provides depth and richness to the sauce.

Dijon mustard: Adds tanginess and a bit of spice.

Lemon: Brings a refreshing, citrusy note.

Dried thyme: Gives an herby, slightly floral flavor.

Parsley: Used for garnish and to add freshness.

One reader, Belita Snowden says:

This skillet chicken thighs with greens recipe is a game-changer! The combination of tender chicken, flavorful potatoes, and vibrant greens is simply divine. The dish is easy to prepare and the flavors are out of this world. It's a definite winner for a wholesome and satisfying meal.

Belita Snowden

Mastering the Techniques for Skillet Chicken Thighs with Greens

How to trim and season the chicken thighs: Trim excess flaps of skin and fat from the thighs and sprinkle with salt and pepper on both sides.

How to prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces and slice the leaves into 2-inch-wide strips, keeping the stalks and leaves separate.

How to brown the chicken and par-cook the potatoes and carrots: Cook the chicken with the skin side down for about 5 minutes without disturbing it, or until the skin lightly browns. Then, cook the potatoes and carrots for 5 minutes, or until they brown lightly.

How to prep the braising liquid: Whisk the chicken stock, mustard, and lemon zest in a bowl or measuring cup to combine.

How to braise the chicken: Add the chard stalks, smashed garlic, and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with thyme.

How to transfer to the oven: Transfer the pan to the oven and roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

How to add the chard leaves: Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

How to serve: Set the chicken on top of the vegetables, squeeze the lemon over the chicken, and sprinkle with parsley. Serve from the skillet or transfer to a large serving platter. Serve as is or with a salad.

How To Make Skillet Chicken Thighs With Greens

Skillet chicken thighs is a warm and cozy dinner dish cooked with fresh vegetables, flavorful lemon broth and served on top of Swiss chard.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

8chicken thighs,(3 ounces) bone-in, skin-on
½tspsalt
⅛tsppepper
2tbspolive oil
1½lbsYukon Gold potatoes,about 4 medium, cut into 1-inch chunks
12ozbaby carrots
3garlic cloves,whole unpeeled, smashed with the flat of a knife to break the skin
1bunchSwiss chard
1½cupschicken stock
1tbspdijon mustard
1lemon,grated, finely zest
½tspdried thyme
½lemon,juiced
¼cupparsley,chopped

Instructions

Preheat the oven: Preheat the oven to 400 degrees F.
With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.
Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.
In a large ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down.
Cook on the skin side only for about 5 minutes without disturbing it or until the skin lightly browns. Transfer to a plate. Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.
Add the chard stalks, smashed garlic, and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with thyme.
Transfer the pan to the oven. Roast, uncovered for 30 minutes or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.
Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil.
Stir the chard leaves into the skillet and cook for 2 to 3 minutes or just until wilted. Remove the garlic cloves.
Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley.
Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

Nutrition

Calories: 760.87kcal
Fat: 48.46g
Saturated Fat: 12.54g
Trans Fat: 0.22g
Monounsaturated Fat: 21.59g
Polyunsaturated Fat: 9.70g
Carbohydrates: 32.32g
Fiber: 6.02g
Sugar: 5.79g
Protein: 48.48g
Cholesterol: 253.99mg
Sodium: 730.60mg
Calcium: 103.65mg
Potassium: 1531.27mg
Iron: 5.07mg
Vitamin A: 693.01µg
Vitamin C: 58.11mg

Pro Tip for Perfecting Skillet Chicken Thighs with Greens

When browning the chicken thighs, resist the urge to move them around in the pan. Letting them sit undisturbed allows the skin to sear and develop a beautiful, flavorful crust. This also helps to render out some of the fat from the skin, which can then be used to cook the potatoes and carrots, infusing them with additional flavor.

Time-Saving Tips for Preparing This Chicken and Greens Skillet Dish

Prep ahead: Chop vegetables and trim the chicken thighs the night before to save time on the day of cooking.

One-pan wonder: Use an ovenproof skillet to brown the chicken and then transfer it to the oven for a hassle-free cooking process.

Multitask: While the chicken is roasting in the oven, use that time to clean up the kitchen or prepare a simple side dish.

Quick cleanup: Line the skillet with aluminum foil before cooking for easy cleanup afterward.

Efficient chopping: Use a food processor to quickly chop the vegetables and save time on prep work.

Substitute Ingredients For Skillet Chicken Thighs With Greens Recipe

chicken thighs - Substitute with bone-in chicken breasts: Chicken breasts can be used as a leaner alternative to chicken thighs, and they will still provide a juicy and flavorful result.
yukon gold potatoes - Substitute with red potatoes: Red potatoes can be used as a substitute for Yukon gold potatoes as they have a similar waxy texture and hold up well when cooked.
baby carrots - Substitute with sliced regular carrots: Sliced regular carrots can be used as a substitute for baby carrots, providing a similar sweet and earthy flavor.
swiss chard - Substitute with kale: Kale can be used as a substitute for Swiss chard, offering a similar hearty and slightly bitter flavor.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can be used as a substitute for Dijon mustard, providing a similar tangy and slightly grainy flavor.
lemon - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon to add acidity and brightness to the dish.
parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, offering a fresh and slightly citrusy flavor.

Presenting Skillet Chicken Thighs with Greens

Elevate the chicken thighs: Arrange the chicken thighs on the plate with the skin side up, creating a visually appealing presentation.
Incorporate vibrant colors: Integrate the vibrant colors of the swiss chard, carrots, and potatoes to create a visually stunning and appetizing plate.
Garnish with fresh herbs: Sprinkle freshly chopped parsley over the dish to add a pop of color and a touch of freshness.
Create a balanced composition: Arrange the chicken thighs, vegetables, and greens in a balanced and visually appealing manner on the plate.
Utilize negative space: Allow for some negative space on the plate to highlight the main components of the dish and create an elegant presentation.
Add a drizzle of sauce: Drizzle a small amount of the flavorful braising liquid around the plate to enhance the visual appeal and add a touch of sophistication.
Consider plate shape and size: Select a plate that complements the dish, allowing the colors and textures to stand out and shine.
Emphasize the main ingredients: Highlight the key components of the dish, such as the chicken thighs and vibrant greens, to showcase the quality and freshness of the ingredients.

Essential Tools for Making Skillet Chicken Thighs with Greens

Oven: Used for baking, roasting, and broiling food items.
Skillet: A flat-bottomed pan used for frying, searing, and sautéing food.
Sharp knife: Essential for trimming and cutting ingredients with precision.
Cutting board: Provides a stable surface for cutting and preparing ingredients.
Whisk: Used for blending and mixing ingredients together.
Measuring cup: Used to measure liquid and dry ingredients accurately.
Large ovenproof skillet: A skillet that can be used both on the stovetop and in the oven, typically made of cast iron or stainless steel.
Tongs: Used for flipping and handling food items while cooking.
Bowl: Used for mixing, marinating, and serving food.
Spatula: Used for flipping, turning, and serving food.
Garlic press: Used for mincing garlic cloves with ease.
Zester: Used for grating the outer peel of citrus fruits to add flavor to dishes.
Platter: A large, flat dish used for serving food, especially for presenting the final dish.

Storing and Freezing Skillet Chicken Thighs with Greens

Let the chicken thighs and vegetables cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 3-4 days.
If you want to freeze the leftovers, transfer the cooled chicken and vegetables to a freezer-safe container or zip-top bag. Remove as much air as possible before sealing to prevent freezer burn.
Label the container with the date and contents, so you can easily identify it later.
When you're ready to reheat the frozen chicken thighs and vegetables, let them thaw overnight in the refrigerator.
To reheat, place the thawed chicken and vegetables in a covered skillet or baking dish with a splash of chicken broth or water to help keep everything moist.
Heat over medium heat on the stovetop or in a 350°F oven until the chicken is heated through and the vegetables are tender.
If the sauce seems too thick, add a little more broth or water to thin it out.
Serve the reheated skillet chicken thighs and greens hot, garnished with fresh parsley and a squeeze of lemon juice to brighten up the flavors.

The Best Way to Reheat Leftover Skillet Chicken Thighs

Preheat your oven to 350°F (175°C). Place the leftover chicken thighs and greens in an oven-safe dish, and cover it with aluminum foil. This will help to retain moisture and prevent the chicken from drying out. Bake for about 15-20 minutes, or until the chicken is heated through and the greens are warm and tender.
For a quicker option, you can use the microwave. Place the chicken thighs and greens in a microwave-safe dish, and cover it with a damp paper towel. This will help to create steam and keep the chicken moist. Microwave on high for 1-2 minutes, or until the chicken is heated through and the greens are warm.
If you want to add some extra flavor and crispiness to your reheated chicken thighs, you can pan-fry them. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 2-3 minutes, or until the skin is crispy and golden brown. Flip the chicken over and cook for an additional 1-2 minutes, or until heated through. Serve the crispy chicken thighs over the reheated greens.
For a more flavorful twist, you can shred the leftover chicken thighs and use them in a soup or stew. Simply add the shredded chicken and greens to a pot of simmering broth, along with your favorite vegetables and seasonings. Cook for 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
If you want to create a new dish altogether, you can use the leftover chicken thighs and greens as a filling for tacos or burritos. Shred the chicken and chop the greens, then mix them with some salsa, cheese, and other toppings of your choice. Wrap the filling in a warm tortilla and enjoy a delicious and satisfying meal.

Interesting Trivia About Skillet Chicken Thighs with Greens

The skillet chicken thighs with greens recipe is a delicious and nutritious dish that combines the flavors of tender chicken, hearty potatoes, and vibrant greens. This recipe is a great source of protein, vitamins, and minerals, making it a wholesome and satisfying meal. It's a perfect option for a family dinner or a special gathering with friends. Enjoy the delightful combination of flavors and textures in this skillet chicken thighs with greens recipe!

Budget-Friendly Skillet Chicken Thighs with Greens

This skillet chicken thighs with greens recipe is quite cost-effective for a household. The combination of chicken thighs, yukon gold potatoes, and baby carrots provides a hearty and satisfying meal. The use of chicken stock and dijon mustard adds depth of flavor without breaking the bank. With an approximate cost of $20, this recipe can easily feed a family of four, making it a budget-friendly option. Overall, I would rate this recipe an 8 for its affordability and delicious outcome.

Is This Chicken and Greens Skillet Recipe Healthy?

This skillet chicken thighs with greens recipe is a relatively healthy dish, offering a balance of protein, vegetables, and healthy fats. The chicken thighs provide a good source of protein, while the potatoes, carrots, and Swiss chard contribute essential vitamins, minerals, and fiber. The use of olive oil adds healthy monounsaturated fats to the dish.

However, there are a few aspects that could be improved to make the recipe even healthier:

Chicken thighs are higher in fat compared to chicken breasts. While some fat is essential for a balanced diet, opting for skinless chicken thighs or replacing them with chicken breasts could reduce the overall fat content.
The recipe calls for 1½ cups of chicken stock, which may contain added sodium. Using low-sodium or homemade chicken stock can help control the dish's salt content.
While potatoes provide some nutrients, they are also relatively high in carbohydrates. Replacing some of the potatoes with additional non-starchy vegetables, such as bell peppers or zucchini, could increase the dish's nutrient density and lower its calorie count.

To further enhance the recipe's nutritional value, consider the following suggestions:

Increase the amount of Swiss chard or add other leafy greens like spinach or kale to boost the dish's vitamin and mineral content
Add additional herbs and spices, such as rosemary, oregano, or smoked paprika, to enhance flavor without relying on salt
Serve the dish with a side salad or additional steamed vegetables to increase the meal's overall vegetable intake
Use whole-grain mustard instead of Dijon mustard for added fiber and nutrients

Our Editor's Opinion on This Skillet Chicken Thighs Recipe

This skillet chicken thighs with greens recipe is a delightful combination of tender chicken, hearty potatoes, and vibrant greens. The method of browning the chicken and then braising it with the vegetables creates a depth of flavor that is truly satisfying. The addition of Dijon mustard and lemon zest adds a bright and tangy note to the dish, elevating the overall taste. The final touch of wilted chard leaves and a sprinkle of fresh parsley brings a pop of color and freshness. It's a well-balanced and comforting dish that is sure to impress your guests.

Enhance Your Skillet Chicken Thighs With Greens Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the savory skillet chicken thighs.

Honey Glazed Carrots: Tender baby carrots glazed with honey for a touch of sweetness to balance out the flavors of the chicken and greens.

Lemon Herb Quinoa: Light and fluffy quinoa infused with zesty lemon and fragrant herbs, a refreshing and nutritious side dish for the hearty skillet chicken thighs.

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Perfect Appetizers and Desserts for Skillet Chicken Thighs with Greens

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing large mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy fritters using shredded zucchini, herbs, and a touch of parmesan cheese. Pan-fry until golden brown and serve with a side of tangy dipping sauce for a delightful appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic dinner at home.

Berry Parfait: Layer juicy berries with creamy yogurt and crunchy granola for a refreshing and light berry parfait. This colorful and healthy dessert is a great way to end a meal on a sweet note.

Why trust this Skillet Chicken Thighs With Greens Recipe:

This skillet chicken thighs with greens recipe offers a perfect balance of flavorful and nutritious ingredients. The combination of tender chicken thighs, earthy yukon gold potatoes, and vibrant swiss chard creates a harmonious blend of textures and flavors. The use of dijon mustard and lemon zest adds a zesty kick, while the chicken stock infuses rich depth. The cooking method ensures that the chicken is succulent and the vegetables are perfectly tender. With its simple yet sophisticated approach, this recipe guarantees a delightful dining experience that will surely impress your guests.

Share your thoughts on this Skillet Chicken Thighs With Greens Recipe in the Recipe Sharing forum section. Join the discussion and let us know if you have any tips or variations to share!

FAQ:

Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?

Yes, you can use boneless, skinless chicken thighs if you prefer. Just adjust the cooking time as boneless thighs cook faster than bone-in thighs.

Can I substitute the vegetables with other options?

Absolutely! Feel free to customize the vegetables to your liking. You can use different types of potatoes, such as sweet potatoes or red potatoes, and swap the carrots for other root vegetables like parsnips or turnips.

Can I make this recipe ahead of time?

Yes, you can prepare the dish ahead of time by completing the recipe up to the point of braising the chicken in the oven. Once you've browned the chicken and par-cooked the vegetables, you can cover the skillet and refrigerate it. When you're ready to serve, simply braise the chicken in the oven as directed.

Can I use a different type of greens instead of swiss chard?

Of course! You can use kale, spinach, collard greens, or any other leafy green that you prefer. Just adjust the cooking time as needed based on the type of greens you choose.

Can I use a different herb instead of parsley for garnish?

Certainly! You can use fresh cilantro, chives, or basil as an alternative to parsley for a different flavor profile. Feel free to experiment with different herbs to suit your taste preferences.