⭐ Serves: 4
⭐ Time: 35–40 minutes
⭐ Difficulty: Easy one‑pan meal
Ingredients
For the chicken:
- 4 boneless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 lemon (zest + juice)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp chopped chives or green onions
- 1 tsp smoked paprika
- Salt & pepper
For the greens mixture:
- 4 cups mixed greens (kale, spinach, Swiss chard, mustard greens—whatever’s available)
- 1 cup sliced carrots
- 1–2 cups small potatoes, halved (gold potatoes work best)
- 1 tbsp olive oil
- 1/2 cup chicken broth
- Optional: 1–2 tbsp heavy cream or a splash of white wine
- Fresh parsley for topping
👩🍳 Instructions
1. Prep the chicken
In a bowl, mix:
- olive oil
- lemon zest and juice
- garlic
- thyme
- chives/green onions
- paprika
- salt & pepper
Toss the chicken to coat. Let sit 10 minutes (or longer if you have time).
2. Cook the vegetables
In a large skillet:
- Heat 1 tbsp olive oil
- Add potatoes and carrots
- Cook for 8–10 minutes until they start browning
- Add chicken broth and simmer 5 minutes
3. Add the chicken
Move the veggies to the edges and place chicken in the center.
Cook 5 minutes per side until nicely browned.
4. Add spring greens
Add the greens directly on top of the vegetables and chicken.
They will wilt quickly.
Optional: add cream or a splash of wine to create a silky sauce.
Cover and let everything simmer for:
- 5–7 minutes until greens are soft and chicken reaches 165°F.
5. Serve
Top with chopped fresh parsley.
Squeeze a little extra lemon if you like brightness.