Skillet Chicken Thighs With Potatoes, Carrots And Greens Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt, pepper, and your favorite herbs and spices.
• STEP 2.Heat a skillet over medium-high heat and add olive oil. Place the chicken thighs in the skillet, skin side down, and cook until golden brown.
• STEP 3.Flip the chicken thighs and add the potatoes and carrots to the skillet. Cook for a few minutes until the vegetables start to soften.
• STEP 4.Add chicken broth or water to the skillet, cover, and simmer for about 20 minutes or until the chicken is cooked through and the vegetables are tender.
• STEP 5.Remove the lid and add the greens to the skillet. Cook for an additional 2-3 minutes until the greens are wilted.
• STEP 6.Serve the skillet chicken thighs with potatoes, carrots, and greens hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use bone-in or boneless chicken thighs for this recipe, depending on your preference.
• Feel free to customize the seasoning blend with your favorite herbs and spices.
• If you prefer a crispier skin on the chicken thighs, you can broil them for a few minutes after cooking.
• You can use any type of greens you like, such as spinach, kale, or Swiss chard.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or in the microwave until heated through.
• Serve the skillet chicken thighs with potatoes, carrots, and greens as a main dish for lunch or dinner.
• You can also serve it with a side of crusty bread or a fresh salad for a complete meal.