Pan Fried Chicken Thighs

Notes


Pan-Fried Chicken with Greens and Small Potatoes

Enjoy a delicious and nutritious meal of pan-fried chicken served with sautéed greens and roasted small potatoes. This dish is perfect for a satisfying dinner.

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 1 lb small potatoes, halved
  • 2 cups mixed greens (such as kale, spinach, and Swiss chard)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
  • 1 lemon, sliced for garnish
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the halved potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and half of the dried herbs. Toss to coat and roast for 25-30 minutes until golden and crisp.
  2. While the potatoes are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and the remaining dried herbs.
  3. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Transfer to a plate and keep warm.
  4. In the same skillet, reduce the heat to medium and add the butter and garlic. Sauté for 1-2 minutes until the garlic is fragrant.
  5. Add the greens and sauté until they are wilted and tender, about 3-5 minutes. Season with salt and pepper to taste.
  6. Arrange the chicken, roasted potatoes, and greens on plates. Garnish with lemon slices before serving.
This Pan-Fried Chicken with Greens and Small Potatoes is a hearty, healthy, and easy-to-prepare meal that’s sure to delight your family and friends.

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