Skillet Chicken Thighs with Potatoes

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Skillet Chicken Thighs with Potatoes


Yield:  6 servings 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

 *For gluten free and dairy free, be sure to check all packages.

Ingredients:

2 Tbsp Extra Virgin Olive Oil, divided in half (2 TBSP for chicken, and 2 TBSP for vegetables)

3 boneless, skinless chicken thighs

1 pound potatoes (I recommend gold potatoes for their creamy texture), thinly sliced

½ tsp salt

½ tsp ground black pepper

½ tsp each garlic powder and onion powder

6 sprigs of fresh thyme

¼ cup snipped chives for garnish

Instructions:

  1. Preheat the oven to 400 degrees.

  2. Season the chicken thighs with salt and pepper.

  3. Heat 2 TBSP of the olive oil in a large skillet on medium-high heat.

  4. Add chicken, topped by thyme sprigs, to the skillet, and brown for 4 minutes on each side. 

  5. Remove the chicken to a plate.

  6. Layer the skillet with the thinly sliced potatoes, season with salt and pepper, then place the chicken thighs on top. 

  7. Place in the oven and cook until the potatoes are cooked and the thighs have finished cooking. This will take about 15-20 minutes.

  8. Remove from the oven and allow to rest for 5 minutes. You can serve this directly from the skillet at the table if desired. 

  9. Top potatoes with snipped chives, and more salt and pepper if desired.

  10. Simply add a salad and bread or gluten free bread and you’ve got a complete meal. 

Note:

I add the sliced potatoes to the same skillet without wiping out the drippings from the chicken. Those drippings add to the flavor.  You can add a squeeze or two of lemon to brighten the flavor also. 

Bon Appetit!