How to Make Skillet Lemon Chicken & Potatoes with Kale | EatingWell

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt, black pepper, and thyme.

Add chicken to the skillet, cooking until browned on both sides, about 5-7 minutes per side.

Remove chicken from skillet and set aside.

In the same skillet, add diced onions and cook until translucent, about 3-4 minutes.

Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Stir in diced potatoes, coating them with the oil and onion mixture.

Pour in chicken broth and bring to a simmer.

Cover and cook until potatoes are tender, about 15-20 minutes.

Add kale to the skillet, stirring until wilted, about 3-4 minutes.

Return chicken to the skillet, squeezing lemon juice over the top.

Sprinkle with rosemary and cook for an additional 5 minutes until chicken is cooked through.

Remove from heat and stir in butter until melted.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens