adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herbes de Provence Skillet Chicken with Potatoes and Greens
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
170 minutes
Simplify weeknight meal with Herbes de Provence chicken skillet. Chicken tenders, potatoes, olives, spinach in one pan - freezer friendly.
Ingredients:
  • For the marinade:
  • 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
  • 1 1/2 tablespoons herbes de Provence
  • 1 1/4 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • Zest of one lemon
  • 1 1/2 tablespoons lemon juice
  • 3 cloves minced garlic
  • 2 tablespoons olive oil
  • For the vegetables:
  • 2 teaspoons olive oil
  • 3 tablespoons butter, divided
  • 1 1/2 pounds B-sized or baby potatoes
  • 1/2 yellow onion
  • 1/2 teaspoon Kosher salt
  • A few cracks of freshly ground pepper
  • 2 handfuls (2 packed cups) Swiss chard or spinach
  • 1/3 cup halved pimento-stuffed Spanish olives
  • 1 teaspoon red wine vinegar
Instructions:
  • Label a gallon-sized zip top bag with the date, recipe title, and cooking instructions using a sharpie for easy reference when you want to cook it later.
  • In a sealed bag, gently massage together chicken, spices, lemon zest, lemon juice, garlic, and olive oil until the chicken is fully coated in the marinade, ensuring to minimize air inside the bag for marinating.
  • For maximum flavor infusion, marinate the chicken in the fridge for 2 hours to 2 days. Follow cooking directions. Skip freezing for a fresher taste.
  • Allow the chicken to defrost: Remove it from the freezer in the morning for it to be ready to cook by the end of the day.
  • Prepare the vegetables: Quarter the b-sized potatoes if larger than a golf ball, or halve them if smaller. Slice the onion, wash the Swiss chard, chop the stems, and cut the leaves into strips about an inch thick. Halve the olives.
  • Prepare the chicken: Heat a large skillet over medium heat, and combine 2 teaspoons of olive oil and 1 tablespoon of butter. When the oil is shimmering and the butter has melted, place the chicken along with the marinade from the bag. Ensure each piece lies flat in the pan. Sear the chicken for 2 minutes per side.
  • Introduce the veggies: Toss in the potatoes, onion, and 1/4 cup water into the pan with the chicken, then cover with a lid. Allow the flavors to meld by simmering for approximately 10 minutes.
  • Prepare the sauce: Transfer the chicken to a plate, keeping the vegetables in the skillet, and cover the chicken with foil. Add 2 tablespoons of butter, 1/4 teaspoon of salt, and a sprinkle of freshly ground pepper to the skillet. Stir in the potatoes, cover, and cook for 10 more minutes. Increase heat to medium-high to thicken the sauce and finish cooking the potatoes uncovered for 2 to 3 minutes. Once the potatoes are fork-tender, introduce the chard leaves, stems, olives, and red wine vinegar. Toss delicately until the greens wilt slightly.
  • Serve: Gently place the chicken back into the pan and bring it to the table to serve.

Similar Recipes