One-Pot Braised Chicken Thighs with Herbs and Potatoes
This hearty one-pot meal combines tender braised chicken thighs with herb-crusted potatoes in a savory broth. The chicken is seasoned with aromatic dried herbs including oregano, rosemary, and thyme, then browned to develop rich flavor before braising. Fresh spinach wilts into the dish at the end, adding color and nutrition, while garlic and onions build a flavorful base. The convenient use of microwave-ready potatoes makes this an accessible weeknight dinner that delivers restaurant-quality results with minimal cleanup. Perfect for busy families seeking a satisfying, complete meal in one skillet.
Ingredients
- 1 package little smoked salt microwave ready little potatoesbaby potatoes1:1none
Use any small waxy potatoes
- 1 tsp dried oregano
- 1 tsp dried crushed rosemary
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp ground pepper
- 8 boneless skinless chicken thighs, trimmed
- 2 tsp olive oil, divided
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 ½ cups spinach leaves, packed
- 3 Tbsp flat-leaf parsley, minced
Instructions
- 1
Prepare potatoes according to package directions and set aside
- 2
Combine oregano, rosemary, thyme, salt and pepper in a small bowl
- 3
Place chicken thighs in a bowl, sprinkle herb mixture over chicken and toss to coat
- 4
Heat olive oil in a large non-stick or ceramic skillet over medium-high heat
- 5
Add chicken and cook until browned on both sides
- 6
Transfer chicken to a plate
- 7
Reduce heat to medium and add remaining olive oil
- 8
Add onion and cook until tender
- 9
Add garlic and cook briefly
- 10
Add chicken broth to skillet and bring to a boil, scraping browned bits from bottom
- 11
Return chicken to skillet with any accumulated juices
- 12
Cover and simmer until chicken is cooked through
- 13
Remove from heat and stir in spinach and cooked potatoes
- 14
Garnish with parsley and serve
Tips
Brown the chicken well to develop deep flavor and create fond for the braising liquid
Use boneless thighs instead of breasts as they stay more tender during the braising process
Add the spinach off the heat so it wilts gently without overcooking
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Season chicken up to 4 hours ahead and refrigerate
Serve immediately while hot with crusty bread or over rice
Common Mistakes
Don't overcrowd the pan when browning chicken to avoid steaming
Don't skip scraping the browned bits as they add essential flavor to the braising liquid
Substitutions
Use any small waxy potatoes
FAQ
Can I use bone-in chicken thighs instead?
Yes, increase cooking time to 15-20 minutes and ensure internal temperature reaches 165°F before serving.
What if I don't have microwave potatoes?
Use 1-2 pounds small potatoes, boiled until fork-tender, about 15-20 minutes depending on size.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of broth if needed.