Happy New Year, zenbelly readers! In the event that you’re in a cooking rut like I am, maybe this one skillet chicken will help. It’s got big flavor, and doesn’t require a lot of effort. I don’t really make new years resolutions, but I can commit to more big flavor little effort this year.
One skillet chicken with spinach, mustard & capers
After returning home to an empty freezer after two months away, I have successfully restocked it, thanks to orders from my favorite quality meat partners Belcampo and Butcherbox. I love a fresh start.
Chicken thighs are something I cook a lot of. But for some reason this week, I wasn’t inspired. I didn’t want to make them how I’ve made them before, I wanted something different. And since I’m always thinking about you all, I wanted something I could also share here on the blog!
Here’s what I came up with: bone-in chicken thighs that are quickly seared in a skillet, and then roasted with a super-flavorful mix of capers, anchovies, mustard, lemon juice, and garlic.
Did I lose you with the anchovies? Stay with me. I know they’re not the prettiest fish, but they are an absolute essential ingredient to have in your pantry (and fridge once they’re opened.) They add a ton of flavor in the form of salt and umami, and they melt into the oil they’re cooked in, you’ll never see them in the finished dish. Trust.
Once the chicken is cooked through, it’s removed from the skillet and replaced with a few big handfuls of spinach, which quickly cooks in the umami-rich roasting sauce, making it a complete meal. Roasted potatoes or rice would make a great addition if you want to add some carbs to the party.
Depending on how many people you’re feeding, you might want to add more spinach or other greens. I added an entire 6 ounces (regular sized clamshell) of baby spinach and it cooked down to almost nothing, as spinach likes to do. There should be enough of the roasting sauce to bulk up the greens.
What wine to pair with this one skillet chicken: I had it with The Nest Chardonnay, and it was absolute perfection. If you’re a Scout Circle member, I highly recommend it. Another favorite is the Soleil Vent Âme Chardonnay, which is available a la carte if you’re not in the wine club.
More One Skillet Chicken Recipes:
- Orange Cashew Chicken Stir Fry
- Gingery Chicken with Shiitakes & Cabbage
- Moroccan Chicken with Olives & Preserved Lemons
one skillet chicken and spinach with mustard & capers
- Prep Time: 15 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: chicken
- Method: pan roast
Description
a quick and easy, super flavorful weeknight supper.
Ingredients
- 3–4 pounds bone-in, skin-on chicken thighs
- salt
- black pepper
- 2 teaspoons extra virgin olive oil
- 5 anchovies
- 2 cloves garlic, minced
- 2 tablespoons capers, drained, rinsed, and minced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 5–6 ounces baby spinach -1 standard sized clamshell – see note
Instructions
- Preheat the oven to 425°F.
- Season the chicken thighs on both sides with salt and pepper, and set aside on a plate while you gather the rest of your ingredients.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add the oil and then the chicken – make sure it’s patted dry- skin side down. Allow the chicken skin to get lightly browned, you’re just giving it a head start here so don’t worry about it getting quite golden. This will take about 6-8 minutes. Return to the plate.
- Into the pan, drop in the anchovies, garlic, and capers. Stir until the anchovies melt into the oil and the garlic is golden and fragrant, about 2 minutes.
- Pour in the wine and allow to cook for about a minute, before stirring in the mustard and lemon juice.
- Return the chicken to the pan, skin side up, and brush with the sauce.
- Place in the oven and roast for 25-30 minutes, or until it’s cooked through to 165°F, basting again about half way through.
- Remove from the oven and transfer the chicken to a plate. Place the skillet back on the burner over high heat and add the spinach. Cook until the spinach is wilted and the sauce is reduced a bit, about 3 minutes.
- Return the chicken to the skillet and serve.
Notes
There is enough sauce to cook more spinach or other greens if you want to bulk up that part of the meal.
Keywords: one skillet chicken spinach
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Roberta says
I would avoid to add salt being cappers and anchovies already salted, but it’s a personal choiche…that been said, a great recipe that can be prepared quickly and satisfy the whole family; I find it even better tossing the chicken with some pine-nuts, pecans or almond, depending on whatyou have on hand: it’s an add-on I often do to my meals containing spinach.
zenbelly says
I agree it’s on the salty side. I love the addition of nuts!