Skillet Lemon Chicken and Red Potatoes With Swiss Chard
1 days ago
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This recipe came about because of my love of lemon and how well it pairs with chicken. Skillet Lemon Chicken and Red Potatoes with Swiss Chard delivers on that lemony flavor that I crave and comes together in just one pan. From prep to stove to table, it’s all combined in one pan, which means easy cleanup.
The lemon is the soul of this dish. It’s not sharp, but warm and aromatic, infusing every bite with the kind of sunlit flavor that brings to mind lazy weekend gatherings. As the chicken roasts, it absorbs the citrus and herbs, becoming meltingly tender. The potatoes roast to a golden crispness, soaking in the pan juices. A handful of wilted Swiss chard finishes the dish with a gentle bitterness, lending balance.
Getting Started
Begin by halving the baby red potatoes lengthwise using the Traditional Cheese Knife.
Make sure you wash and then dry the Swiss chard first, then you can stack the leaves and chop them using a 6″ Vegetable Knife.
Next mince your shallots using the 5″ Petite Santoku.
Now it’s time to prepare the central flavor to this meal. Slice your lemons with the Cutco Trimmer. You’ll want to check each slice for seeds and remove any.
One-Skillet Wonder
Preheat your oven to 400 F.
Heat a tablespoon of olive oil in a large, oven-safe pan over medium-high heat. We used a 12" Gourmet Fry Pan. It’s spacious, easy to handle and perfect for stovetop-to-oven use. Avoid nonstick pans, as you’ll want a bit of sticking to help build flavor and crispness.
Season chicken thighs with salt and pepper, then sear in the pan for about five minutes per side, until golden brown. Remove the chicken to a plate and deglaze the pan with a splash of wine, scraping up the brown bits. Reduce heat to medium, add the remaining olive oil and nestle in the potatoes cut-side down. Let them cook undisturbed for 10 minutes to develop a golden crust – this step is key. Don’t worry too much about evenly cooking, as this will be transferred to the oven to complete the cooking process.
Next, stir in the chicken bone broth, lemon slices, minced shallots and a tablespoon of fresh basil. Bring to a boil, then return the chicken to the pan. Carefully transfer the pan to the oven and bake for about 15 minutes, until the chicken reaches an internal temperature of 165 F and the potatoes are tender.
Remove the chicken from the pan and set aside. Place the pan back on the stovetop over medium heat, add the Swiss chard and cook until wilted, two to three minutes. Stir, return the chicken to the pan and garnish with more fresh basil if desired.
Savory Lemon Perfection
Swiss chard was a preference for the recipe as it easily absorbs the flavor and truly adds something unique. If you don’t have Swiss chard, you can substitute spinach or kale. If using kale, remember to massage it well before cooking. Otherwise, it will not absorb flavors as well, leaving it a bit bitter.
Each bite delivers a burst of brightness like sunshine on the tongue. It is a clean, zesty flavor that lingers just long enough to beckon the next forkful. It’s a simple yet layered meal that feels both rustic and refined.
Skillet Lemon Chicken and Red Potatoes With Swiss Chard is a guaranteed hit. Not a morsel was left when we served this in the Cutco kitchen. It is a true testament to the dish’s bold citrus charm. It’s not just a meal, it’s a memory in the making.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken thighs, trimmed
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground pepper, divided
- 1/4 cup white wine
- 1 pound baby red potatoes, halved lengthwise
- 3/4 cup chicken bone broth
- 1 large lemon, sliced and seeds removed
- Juice of one lemon
- 3 small shallots, peeled and minced
- 1 tablespoon chopped fresh basil, plus more for garnish
- 6 cups roughly chopped Swiss chard
Directions
- Preheat oven to 400 F.
- In a large skillet (oven-friendly and not nonstick) over medium-high heat, heat 1 tablespoon of olive oil. Season chicken thighs with 1/2 teaspoon each of salt and pepper. Place the thighs into the skillet and cook, turning once, until the thighs are browned on both sides, approximately 5 minutes. Transfer the chicken to a plate.
- Add the wine to the skillet and deglaze.
- Add the remaining 2 tablespoons of oil to the skillet, along with the potatoes and remaining 1/2 teaspoon each of salt and pepper. Reduce the heat to medium and cook the potatoes, cut-side down, until browned, approximately 10 minutes.
- Stir in the bone broth, lemon slices, lemon juice, shallots and 1 tablespoon of basil. Bring this mixture to a boil over medium heat and return the previously browned chicken to the skillet.
- Transfer the skillet to the oven and roast until the chicken is cooked through (chicken should reach 165 F on an instant read thermometer) and the potatoes are tender, approximately 15 minutes. Remove from the oven and transfer only the chicken to a clean plate.
- Place the skillet back on the stovetop over medium heat (make sure to use an ovenproof glove as the handle will be hot) and add the Swiss chard to the potato and lemon mixture. Cook until the Swiss chard is wilted, approximately 2-3 minutes. Stir the mixture and place the chicken back into the pan. Garnish with additional basil, if desired.
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