This one-pan skillet lemon chicken and potatoes with kale is a complete, comforting dinner that comes together in under an hour. Juicy, golden-brown chicken thighs are nestled among crispy potatoes and tender kale, all tossed in a bright, garlicky lemon pan sauce. It’s a simple, satisfying meal that’s perfect for busy weeknights, and cleanup is a breeze since everything cooks in one skillet.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lb / 680 g)
- 1 lb (450 g) baby potatoes, halved (or quartered if large)
- 4 cups (120 g) kale, stems removed and leaves torn into bite-size pieces
- 2 tbsp (30 ml) olive oil, divided
- 1 lemon, zested and juiced (about 2 tbsp juice)
- 3 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) black pepper, plus more for seasoning
- 1/2 cup (120 ml) chicken broth (low-sodium)
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- In a large (12-inch) oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken skin-side down in the skillet. Cook without moving for 5-7 minutes, until the skin is golden and crispy. Flip and cook for another 3 minutes, then transfer the chicken to a plate. (The chicken will not be fully cooked yet.)
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the halved potatoes, cut-side down, and season with a pinch of salt and pepper. Cook undisturbed for 5-6 minutes, until the cut sides are browned. Stir and continue cooking for 3 more minutes.
- Add the minced garlic, smoked paprika, lemon zest, and lemon juice. Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up, nestling them among the potatoes. Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 10 minutes.
- Uncover, add the kale on top, and stir it into the liquid. Cover again and cook for another 5-7 minutes, until the kale is wilted and the potatoes are tender.
- Remove the lid and check that the chicken has reached a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. If not, continue cooking uncovered for a few more minutes.
- Garnish with fresh parsley, if using, and serve hot from the skillet.
Tips
- Use a heavy skillet: A cast-iron or stainless steel skillet gives the best browning. If you only have non-stick, reduce the heat slightly to avoid burning.
- Don’t crowd the pan: When searing the chicken, leave space between pieces so they crisp rather than steam.
- Substitutions: Swap chicken thighs for boneless, skinless breasts (reduce cooking time by 5 minutes). Use Swiss chard or spinach instead of kale—spinach will cook in 1 minute.
- Make it ahead: You can prep the potatoes and kale up to a day in advance. Store them separately in the fridge.
Serving Suggestions
Serve this dish straight from the skillet with a side of crusty bread to soak up the lemony pan sauce. It also pairs well with a simple green salad or steamed rice if you want extra carbs. A glass of crisp white wine, like Sauvignon Blanc, complements the lemon beautifully.
Variations
- Add herbs: Toss in fresh thyme or rosemary with the garlic for an earthy note.
- Make it spicy: Add a pinch of red pepper flakes with the paprika for heat.
- Use sweet potatoes: Replace baby potatoes with cubed sweet potatoes for a sweeter twist—cook them a few minutes longer.
- Creamy version: Stir in 2 tablespoons of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3-4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, cover, and heat until the chicken reaches 165°F (74°C) and the potatoes are hot. You can also microwave individual portions for 2-3 minutes, but the potatoes may soften more.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the initial searing time to 2-3 minutes per side and the covered cooking time to 8-10 minutes. Always check that the internal temperature reaches 165°F (74°C).
Do I need to use an oven-safe skillet? No, this recipe is entirely stovetop. However, if you prefer to finish it in the oven, you can transfer the covered skillet to a 400°F (200°C) oven for the last 10 minutes.
Can I add other vegetables? Absolutely. Mushrooms, carrots, or bell peppers work well. Add them with the potatoes and adjust cooking time as needed.
What if I don’t have chicken broth? Substitute with water mixed with a teaspoon of bouillon paste, or use white wine for extra flavor. If using wine, let it simmer for a minute to cook off the alcohol.
Why is my sauce too thin? If you prefer a thicker sauce, remove the chicken and potatoes once cooked, then simmer the sauce uncovered for 3-5 minutes to reduce. You can also stir in a teaspoon of cornstarch mixed with a tablespoon of water.
Can I use frozen kale? Yes, thaw and squeeze out excess moisture before adding. Reduce the covered cooking time by 2 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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