Skillet Chicken with Chard and Salsa
with roasted potatoes
This recipe is a classic (first featured back in 2014) but so simple and satisfying that we are long overdue to bring it back.
Smarts: If you're making Wednesday night's meal, be sure to make a double batch of tonight's potatoes. You may need two sheet pans to give them plenty of space to roast.
- Potatoes, baby or new - 1 1/2 lbs, quartered
- Foil - for roasting
- Oil, olive - 1 1/2 Tbsp
- Paprika - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic - 3 cloves, chopped
- Chard, any type - 2 bunches, leaves torn, stems chopped into 1/2" pieces
- Chicken thighs, boneless and skinless - 4
- Garlic powder - 1 tsp
- Paprika - 1 tsp
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Salsa, store-bought - 1/2 cup
- Sour cream (opt) - 1/2 cup (sub plain or Greek yogurt)
Garlic / Chard - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Chicken - Season with garlic powder, paprika (portion for chicken), and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
Limes - Slice into wedges.
Potatoes - (Double if making Wednesday's meal.) Quarter potatoes.
Heat oven to 500F / 260C degrees.
Spread potatoes out on a sheet pan and then cover tightly with foil (be sure to roast Wednesday's potatoes at the same time; use two pans if needed to avoid crowding). Bake, covered, for 10 minutes.
After 10 minutes, remove potatoes from the oven. Remove foil.
Toss potatoes with olive oil, paprika (portion for potatoes), oregano, and some salt and pepper.
Return potatoes to the oven and roast uncovered for another 10 to 15 minutes, giving them a shake midway through.
While potatoes are cooking, heat a skillet over medium-high heat. Add first part of cooking oil and then chicken thighs. Sear on both sides for 2 to 3 minutes, until they’ve formed a golden sear. Remove chicken from pan and set aside.
To heated skillet add second part of cooking oil. Add in garlic and chard stems with some salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted, 1 to 2 minutes more.
Return chicken to skillet, nestling into chard leaves.
Pour salsa over chicken and chard. Cover skillet with a lid or tightly with a piece of foil and lower heat to medium.
Cook chicken, covered, on the stovetop until it reaches an internal temperature of 160F / 74C degrees, another 4 to 8 minutes (depending on size).
Squeeze about half of the lime wedges over chicken.
When potatoes are done roasting, reserve half for Wednesday’s meal (if doubled). Enjoy tonight’s portion of potatoes with chicken and chard and remaining lime wedges on the side. Serve with sour cream if you’d like.
I subbed sweet potatoes. This was so flavorful and easy to put together.1 Helpful
Unique, easy, and delicious. Our second time making it, still a fan. Skipped the sour cream.0 Helpful
Subbed sweet potatoes for baby potatoes and sautéed everything on stove because it was too hot outside to turn on the oven.0 Helpful
This was SO good. My store didn't have chard, so I subbed a combo of kale & spinach. I will make this again.0 Helpful
These were perhaps the best greens I’ve ever made at home? I only had one bunch of chard, but I had the better part of mustard greens, and they played well together. The roast potatoes weren’t great, though. Always love chickpeas.0 Helpful
Good and easy!0 Helpful