There is so much flavor in this convenient one-pot braised chicken and potato recipe that you won’t believe how healthy it is!
Equipment
- 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
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Instructions
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Step 1
Prepare the potatoes according to the package directions. Set aside.
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Step 2
In a small bowl, combine the oregano, rosemary thyme, salt and pepper.
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Step 3
Place the chicken thighs in a bowl, sprinkle the oregano mixture over the chicken and toss to coat.
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Step 4
Heat one teaspoon olive oil in a large non-stick or ceramic skillet set over medium-high heat.
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Step 5
Add the chicken and cook until browned, about two minutes per side. Transfer the chicken to a plate.
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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.
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Step 7
Add the chicken broth to the skillet and bring to a boil, scraping any browned bits from the bottom of the pan.
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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.
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Step 9
Remove from the heat and stir in the spinach and cooked potatoes. Garnish with parsley. Serve.
