Smothered Chicken Skillet with Spinach and Potatoes
A one-pan wonder featuring juicy chicken breasts smothered in a tangy lemon-Dijon sauce with tender fingerling potatoes and fresh spinach. This Smothered Chicken Skillet is a healthy, comforting dinner ready in under 50 minutes.
Equipment
- 12-inch Skillet (Cast Iron preferred)
- Microwave safe bowl or bag
Ingredients
Main
- 1.5 lb boneless, skinless chicken breasts
- 3 tbsp olive oil divided
- 24 oz Steam Easy Fingerling Potatoes
Aromatics & Sauce
- 2 medium shallots thinly sliced
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 whole lemon juiced
- 3 sprigs fresh thyme
- 6 oz baby spinach
Instructions
- Sear the Chicken: Pat chicken dry and season with salt and pepper. Heat 2 tbsp oil in a 12-inch skillet on medium-high. Cook chicken 4–6 min per side until golden. Transfer to a plate.
- Prep Potatoes: Meanwhile, microwave potatoes in packaging for 8 min until tender.
- Sauté Aromatics: Reduce skillet heat to medium. Add remaining 1 tbsp oil and sliced shallots. Cook 1–2 min. Add garlic and flour; cook 1 min stirring constantly.
- Make Sauce: Stir in broth, Dijon mustard, lemon juice, and thyme. Season with salt/pepper. Simmer 2–3 min until flavors meld.
- Finish Chicken: Return chicken and juices to skillet. Cover, reduce heat to medium-low, and cook 12–14 min until chicken is fully cooked.
- Add Veggies: Remove thyme. Add spinach, cover, and cook 1–2 min until wilted. Stir in potatoes to coat. Serve immediately.
Notes
For an extra crispy finish on the potatoes, you can slice them in half after microwaving and sear them cut-side down in the skillet before adding the shallots.