zenbelly

recipes for real life

  • About
  • Cookbooks
  • Recipes
  • House & Home

big flavor one skillet chicken with spinach, mustard & capers

January 4, 2021 by zenbelly 4 Comments

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 and spinach

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!

one skillet chicken and spinach

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.

one skillet chicken and spinach

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.

one skillet chicken and spinach

More One Skillet Chicken Recipes:

  • Orange Cashew Chicken Stir Fry
  • Gingery Chicken with Shiitakes & Cabbage
  • Moroccan Chicken with Olives & Preserved Lemons
Print

one skillet chicken and spinach with mustard & capers

one skillet chicken
Print Recipe
Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

a quick and easy, super flavorful weeknight supper. 

  • Author: zenbelly
  • Prep Time: 15 minutes
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: chicken
  • Method: pan roast

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

  1. Preheat the oven to 425°F.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Pour in the wine and allow to cook for about a minute, before stirring in the mustard and lemon juice. 
  6. Return the chicken to the pan, skin side up, and brush with the sauce. 
  7. 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.
  8. 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. 
  9. 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. 

Did you make this recipe?

Tag @zenbelly on Instagram and hashtag it #zenbelly


All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.

Filed Under: Chicken, one pot / pan / skillet Tagged With: one skillet chicken, one skillet chicken and spinach

« Chocolate Oatmeal Florentine Cookies
Super Crispy Instant Pot Carnitas »

you might also like:

Comments

  1. Roberta says

    January 10, 2021 at 12:37 pm

    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.

    Reply
    • zenbelly says

      January 11, 2021 at 9:37 am

      I agree it’s on the salty side. I love the addition of nuts!

      Reply
  2. Elaine L says

    October 23, 2021 at 5:57 pm

    I loved this! It was simple enough to make in my Mother in law’s apartment with limited equipment but big on flavor. I will make this again.

    Reply
  3. George says

    March 20, 2024 at 6:19 am

    Amazingly savory.
    1 Anchovy = 1/2 tbsp Fish Sauce
    No capers

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

About Me (Hi! I’m Simone)

Hello, and Welcome! I'm so glad you're here. Why? Because my most favorite thing is to help home cooks feel like pros in their kitchens. A little about me... I've been cooking professionally for a long time - around 25 years - and ...

Read More »

Archives

Privacy Policy

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress