There is so much flavor in this convenient one-pot braised chicken and potato recipe that you won’t believe how healthy it is!

10 mins
25 mins


  • Small bowl
  • Large non-stick skillet


  • 1 package A Little Smoked Salt™ Microwave Ready Little Potatoes
  • 1 tsp Dried oregano
  • 1 tsp Dried crushed rosemary
  • 1 tsp Dried thyme
  • 1 tsp Kosher salt
  • 1 tsp Ground pepper
  • 8 Boneless, skinless chicken thighs, trimmed
  • 2 tsp Olive oil, divded
  • 1/2 Yellow onion, diced
  • 4 Garlic cloves, minced
  • 1 cup Chicken broth
  • 1 1/2 cups Spinach leaves, packed
  • 3 Tbsp Flat-leaf parsley, minced


  • Step 1

    Prepare the potatoes according to the package directions. Set aside.

  • Step 2

    In a small bowl, combine the oregano, rosemary thyme, salt and pepper.

  • Step 3

    Place the chicken thighs in a bowl, sprinkle the oregano mixture over the chicken and toss to coat.

  • Step 4

    Heat one teaspoon olive oil in a large non-stick or ceramic skillet set over medium-high heat.

  • Step 5

    Add the chicken and cook until browned, about two minutes per side. Transfer the chicken to a plate.

  • Step 6

    Reduce the heat to medium and add the remaining one teaspoon olive oil. Add the onion and cook until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds.

  • Step 7

    Add the chicken broth to the skillet and bring to a boil, scraping any browned bits from the bottom of the pan.

  • Step 8

    Return the chicken to the skillet, along with any accumulated juices. Cover and simmer until the chicken is cooked through, about 10 minutes.

  • Step 9

    Remove from the heat and stir in the spinach and cooked potatoes. Garnish with parsley. Serve.