Skillet Chicken with Chard and Salsa
with roasted sweet 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 roasted sweet potatoes. You may need two sheet pans to give them plenty of space.
Ingredients
- Sweet potatoes - 1 1/2 lbs , peeled and cubed
- 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
Prep
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Sweet potatoes (double if making Wednesday's meal) / 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)
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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)
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Limes - Slice into wedges.
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Make
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Heat oven to 425F / 218C.
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Toss sweet potatoes with olive oil, paprika (portion for potatoes), oregano, and some salt and pepper. Spread them out on a sheet pan (be sure to roast Wednesday's potatoes at the same time; use two pans if needed to avoid crowding).
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Transfer sweet potatoes to oven and roast, shaking the pan halfway through cooking, until tender and golden brown, 25 to 35 minutes.
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While sweet 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.
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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.
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Return chicken to skillet, nestling into chard leaves.
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Pour salsa over chicken and chard. Cover skillet with a lid or tightly with a piece of foil and lower heat to medium.
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Cook chicken, covered, on the stovetop until it reaches an internal temperature of 160F / 74C degrees, another 4 to 8 minutes (depending on size).
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Squeeze about half of the lime wedges over chicken.
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When sweet 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.
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