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Skillet Chicken with Chard
and salsa over roasted potatoes

Active: 35 min Total: 35 min
A little salsa can go a long way and turns this ultra simple skillet dish into something special and delicious. Enjoy over roasted potatoes, and add a dollop of sour cream over your saute to add just a finish of richness.
Smarts: Sometimes a few store-bought shortcuts like a tub of salsa are totally okay. Know when it's better (and easier) to opt for a shortcut to make your meals amazing.


Roasted Potatoes with Paprika:
  • Baby or new potatoes - 1 1/2 lbs , quartered
  • Olive oil - 2 Tbsp
  • Paprika - 1 tsp
  • Ketchup or hot sauce - for serving
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


  1. Chicken - Season with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day ahead)
  2. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
  3. Potatoes - This makes enough for tomorrow's dinner too. Quarter.

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  1. Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
  2. Place potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
  3. 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.
  4. 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.
  5. 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 160F (74C) degrees, another 3 to 5 minutes. Finish with lime juice.
  6. 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.
  7. Finish potatoes with more salt if necessary. If you’re making tomorrow night’s breakfast burritos, set aside 2 cups (for 4 servings) of the potatoes. Enjoy the rest with chicken and chard saute (spoon sour cream over saute if desired).



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