Skillet Chicken with Chard
and salsa over roasted potatoes
A little salsa can go a long way and turns this ultra simple skillet dish into something special and delicious. Our veggie version is a tofu scramble with similar flavors. Enjoy over roasted potatoes (or sweet potatoes) and drop a dollop of sour cream over your saute for something that's truly restaurant worthy.
Dependency
Proteins
Cuisines
Ingredients
Skillet Chicken with Chard:
- Chicken thighs, boneless & skinless - 1 1/2 lbs ((Feel free to use breasts if you prefer white meat))
- Garlic powder - 1 tsp
- Garlic - 3 cloves , minced
- Chard - 2 bunches , leaves torn, stems chopped into 1/2" pieces ((Pick your favorite color chard. 2 bunches may seem like a lot, but it will cook down so much))
- Cooking oil - 1 1/2 Tbsp + 1 1/2 Tbsp
- Salsa - 1/2 cup
- Lime - 1/2 , juice of
- Sour cream (opt) - 1/4 cup
Roasted Potatoes with Paprika:
- Baby or new potatoes - 2 lbs , quartered
- Olive oil - 3 Tbsp
- Paprika - 1 tsp
Prep
- Chicken - Season with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day ahead)
- Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
- Potatoes - This makes enough for tomorrow's dinner too. Quarter.
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Make
- Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
- Place potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
- 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 from pan and set aside.
- Return skillet to heat and add second part of oil. Toss in garlic and chard stems with a dash of salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted.
- Return chicken to skillet, nestling into chard leaves. Top with salsa, cover with foil, and lower heat to medium. Cook until chicken reaches an internal temperature of 160 degrees, another 3 to 5 minutes. Finish with lime juice.
- Return to potatoes. Take them out of the oven, remove foil, and toss with olive oil, paprika, and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
- Finish potatoes with more salt if necessary. If you’re making tomorrow night’s breakfast burritos, set aside a portion of the potatoes. Enjoy the rest with chicken and chard saute (spoon sour cream over saute if desired).
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