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Chicken Thighs and Spinach

Chicken Thighs and Spinach with potatoes is an easy full meal that is delicious, and ready in just 35 minutes. Start the chicken in a cold cast iron skillet to render flavorful fat that crisps up the chicken skin and potatoes to a beautiful golden brown. Then transfer it to the oven to finish cooking. The spinach is cooked and coated in a Dijon mustard and cider vinegar sauce.

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

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a golden brown chicken thigh with sides of red potatoes and spinach coated in sauce and text reading skillet chicken thighs with potatoes and spinach
Chicken Thighs and Spinach with Potatoes

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How to make Iron Skillet Chicken Thighs

with Red Potatoes and Spinach

Preheat the oven to 425 degrees F.

Cut the potatoes into quarters.

diced red potatoes on a cutting board

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 cooking in a cast iron skillet
Iron Skillet Chicken Thighs

Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. Turn the heat on to medium.

two chicken thighs and red skin potatoes 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 – 20 minutes until the thighs internal temperature reaches 165 degrees F.

two browned chicken thighs red potatoes cooking in a cast iron skillet

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

two browned chicken thighs red potatoes on a plate

Over low heat, add to the skillet the garlic, mustard, and vinegar.

cider vinegar, dijon mustard, and garlic cooking in a cast iron skillet

Add the spinach leaves and stir to coat.

fresh spinach leaves added to a cast iron skillet

Cook and stir just until wilted, about 3 minutes.

wilted spinach leaves cooking in a cast iron skillet

Serve the spinach mixture with the chicken thighs and red potatoes.

a close up front view of a golden brown chicken thigh with sides of red potatoes and spinach coated in sauce
Iron Skillet Chicken Thighs with Spinach and Potatoes

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Yield: 2 full dinners

Chicken Thighs and Spinach

a close up front view of a golden brown chicken thigh with sides of red potatoes and spinach coated in sauce

Chicken Thighs and Spinach with potatoes 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 chicken thighs (bone-in, skin-on)
  • Cooking spray
  • Course sea salt (to taste)
  • 4 small red potatoes
  • Black pepper (to taste)
  • 2 teaspoons minced garlic
  • 5 ounces chopped fresh spinach leaves
  • 1/2 Tablespoon Dijon mustard
  • 2 teaspoons cider vinegar

Instructions

  1. Preheat the oven to 425 degrees F.
  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. Place the chicken thighs, skin side down, in the skillet.
  6. Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. 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 – 20 minutes until the thighs internal temperature reaches 165 degrees F.
  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, mustard, and vinegar.
  11. Add the spinach leaves and stir to coat. Cook and stir just until wilted, about 3 minutes.
  12. Serve with the chicken and potatoes.

Notes

  • 1 serving includes 1 chicken thigh, half of the red potatoes, and half of the spinach

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Nutrition Information:

Yield:

2

Serving Size:

1 full dinner

Amount Per Serving: Calories: 435Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 166mgSodium: 702mgCarbohydrates: 59gFiber: 7gSugar: 4gProtein: 39g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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