Name: Skillet Lemon Chicken & Potatoes with Kale
Prep time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken thighs, trimmed; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 pound baby Yukon Gold potatoes, halved lengthwise; 0.5 cup low-sodium chicken broth; 1 large lemon, sliced and seeds removed; 4 cloves garlic, minced; 1 tablespoon chopped fresh tarragon; 6 cups baby kale

Skillet Lemon Chicken & Potatoes with Kale

4.2

(40)

36 Reviews

This easy one-pan skillet-roasted lemon chicken is perfect for weeknight dinners. Juicy chicken thighs are cooked in the same pan as baby potatoes and kale for a satisfying meal with the added bonus of minimal cleanup.

Carolyn Casner

Updated on September 19, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

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Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Appropriate Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

How to Make Skillet Lemon Chicken & Potatoes with Kale

This chicken and kale recipe is a hearty, healthy weeknight favorite. It's a simple dinner that's made in one skillet, which means that cleanup is quick and easy.

Cook the Chicken

We start by cooking boneless, skinless chicken thighs in a large cast-iron skillet in a little bit of oil. Cast-iron skillets are perfect for recipes like this, as they retain heat which helps with browning. We use boneless, skinless chicken thighs because they cook quickly, are high in protein and packed with flavor. After browning for 5 minutes, the chicken thighs are transferred to a plate and set aside for the next step.

Cook the Potatoes

The potatoes are added next and are cooked cut-side down until browned. We use baby Yukon Gold potatoes that are halved lengthwise so they cook evenly and in the time allotted in the recipe. Low-sodium chicken broth, lemon slices, garlic and fresh tarragon are stirred in with the potatoes. If you can't find fresh tarragon, feel free to substitute with fresh oregano, marjoram or chervil.

Finish the Dish

The browned chicken thighs are returned to the skillet. Then we transfer the skillet to the oven to finish cooking until the chicken thighs are cooked through and the potatoes are tender, which only takes about 15 minutes. The last step is to stir in the baby kale and roast for just 3 to 4 minutes until the kale is wilted. Wilting kale is a great way to prepare kale without overcooking it.

Additional reporting by Jan Valdez

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound baby Yukon Gold potatoes, halved lengthwise
½ cup low-sodium chicken broth
1 large lemon, sliced and seeds removed
4 cloves garlic, minced
1 tablespoon chopped fresh tarragon
6 cups baby kale

Directions

Preheat oven to 400°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.
Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.

Equipment

Large cast-iron skillet

Originally appeared: EatingWell.com, March 2019; updated October 2022

Nutrition Facts (per serving)

374	Calories
19g	Fat
26g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 chicken thigh & 1 cup vegetables
Calories 374
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 25g	49%
Total Fat 19g	25%
Saturated Fat 4g	20%
Cholesterol 76mg	25%
Vitamin A 2463IU	49%
Vitamin C 41mg	45%
Folate 51mcg	13%
Sodium 378mg	16%
Calcium 65mg	5%
Iron 2mg	11%
Magnesium 53mg	13%
Potassium 677mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.