Chicken/Poultry

Skillet Crispy Chicken Thighs with Potatoes and Spinach Recipe for Two

Skillet Crispy Chicken Thighs With Potatoes and Spinach

Skillet Crispy Chicken Thighs with potatoes and spinach is an easy full meal that is delicious, and ready in just 35 minutes. 

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Start the chicken in a cold cast iron skillet to render flavorful fat that crisps up the chicken skin and potatoes to golden brown perfection.

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This low-calorie, low-fat, one pan recipe makes a perfect lunch, dinner, or impressive date night meal for two.

 

How to make Skillet Crispy Chicken Thighs with Potatoes and Spinach:

Preheat the oven to 425 degrees F (220 C).

 

Cut the potatoes into quarters.

 

Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.

 

Place the chicken thighs, skin side down, in the skillet.

two chicken thighs frying in a cast iron skillet

 

Sprinkle salt over chicken.

 

Arrange the potatoes around the chicken. Turn the heat on to medium.

red potatoes and chicken thighs cooking in a cast iron skillet

 

Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.

 

Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake 15 minutes.

golden brown chicken thighs and potatoes in a cast iron skillet

 

Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.

 

Over low heat, add to the skillet the garlic, spinach, mustard, and vinegar. Cook just until wilted, about 3 minutes.

spinach, garlic, mustard and vinegar in a cast iron skillet

 

Serve with the chicken and potatoes.

 

Skillet Crispy Chicken Thighs With Potatoes and Spinach Recipe for Two

 

 

 

Yield: 2 full dinners

Skillet Crispy Chicken Thighs with Potatoes and Spinach

Skillet Crispy Chicken Thighs with Potatoes and Spinach
Skillet Crispy Chicken Thighs with potatoes and spinach is an easy full meal that is delicious, and ready in just 35 minutes.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 bone-in, skin-on chicken thighs
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 4 small red potatoes
  • 2 teaspoons minced garlic
  • 2 cups chopped fresh spinach leaves
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons cider vinegar

Instructions

  1. Preheat the oven to 425 degrees F (220 C).
  2. Cut the potatoes into quarters.
  3. Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.
  4. Place the chicken thighs, skin side down, in the skillet.
  5. Sprinkle salt over chicken.
  6. Arrange the potatoes around the chicken. Turn the heat on to medium.
  7. Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.
  8. Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake 15 minutes.
  9. Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
  10. Over low heat, add to the skillet the garlic, spinach, mustard, and vinegar. Cook just until wilted, about 3 minutes.
  11. Serve with the chicken and potatoes.

Notes

  • 1 serving includes 1 chicken thigh, 2 small red potatoes, and 1 cup spinach

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Nutrition Information:

Yield:

2

Serving Size:

1 full dinner

Amount Per Serving: Calories: 435 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 639mg Carbohydrates: 62g Fiber: 10g Sugar: 5g Protein: 27g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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