Lemony Chicken with Wilted Spinach and Potatoes
By America's Test KitchenPublished on December 15, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound fingerling potatoes, unpeeled, halved lengthwise3 tablespoons extra-virgin olive oil Salt and pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed3 tablespoons lemon juice 1 tablespoon unsalted butter 3 garlic cloves, minced1 teaspoon minced fresh thyme 3 ounces (3 cups) baby spinach 2 ounces goat cheese, crumbled (½ cup)
Before You Begin
Jump-starting the potatoes in the microwave helps cut down on their skillet time.
Instructions
- Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in bowl. Microwave, covered, until tender, about 7 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is browned and registers 160 degrees, about 6 minutes per side. Transfer to plate and tent loosely with foil.
- Add potatoes to now-empty skillet, cut side down, and cook until golden brown, about 3 minutes. Stir in 2 tablespoons lemon juice, butter, garlic, thyme, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in spinach and cook until just wilted, about 30 seconds. Transfer potato mixture to platter, top with chicken, and drizzle with remaining 1 tablespoon lemon juice and remaining 1 tablespoon oil. Top with goat cheese and serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound fingerling potatoes, unpeeled, halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 tablespoon unsalted butter
3 garlic cloves, minced
1 teaspoon minced fresh thyme
3 ounces (3 cups) baby spinach
2 ounces goat cheese, crumbled (½ cup)
Ingredients
1 pound fingerling potatoes, unpeeled, halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 tablespoon unsalted butter
3 garlic cloves, minced
1 teaspoon minced fresh thyme
3 ounces (3 cups) baby spinach
2 ounces goat cheese, crumbled (½ cup)
Ingredients
1 pound fingerling potatoes, unpeeled, halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 tablespoon unsalted butter
3 garlic cloves, minced
1 teaspoon minced fresh thyme
3 ounces (3 cups) baby spinach
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
Browning the potatoes in the chicken drippings boosts their flavor.
Before You Begin
Jump-starting the potatoes in the microwave helps cut down on their skillet time.
Instructions
- Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in bowl. Microwave, covered, until tender, about 7 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is browned and registers 160 degrees, about 6 minutes per side. Transfer to plate and tent loosely with foil.
- Add potatoes to now-empty skillet, cut side down, and cook until golden brown, about 3 minutes. Stir in 2 tablespoons lemon juice, butter, garlic, thyme, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in spinach and cook until just wilted, about 30 seconds. Transfer potato mixture to platter, top with chicken, and drizzle with remaining 1 tablespoon lemon juice and remaining 1 tablespoon oil. Top with goat cheese and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments