The worst thing about cooking dinner is the cleanup. One-pot dishes make everything better because fewer dishes to clean up are always good. This one-pot chicken recipe is pure weeknight dinner gold: It's easy, has a short prep time, and it's a one-pot meal cooked on the stovetop (though we don't imagine your whole family would complain if you added some bread and a simple dessert to this entree to round things out).
This one pot chicken dinner recipe uses chicken thighs instead of chicken breasts, and packs the veggies right in with the meat and tops it all with a creamy sauce. It's comfort food in a skillet that takes less than an hour to get on the table.
Start by whisking together the flour, salt, garlic powder, dry mustard, paprika, and pepper. Add the boneless, skinless chicken thighs and toss them to coat. Set the chicken to the side, shaking off excess flour. Heat some olive oil in a large cast iron skillet or Dutch oven over medium-high heat, then cook the chicken thighs for five minutes. When the chicken is cooked, set it on a plate while you cook the onion and garlic.
Pour in the white wine, scraping along the bottom to remove any browned bits. Let reduce by half, about 5 to 10 minutes of cooking time. Add the potatoes, chicken broth or chicken stock, and cayenne pepper, then bring the liquid to a boil. Cover and cook until the potatoes are fork-tender, which should take a total time of about 10 minutes. Reduce heat to a simmer and stir in the heavy cream; let the cream warm through for about five minutes then add in the spinach. Return the chicken to the pan, gently tossing in the cream sauce. When everything is warmed through, this flavorful one pot chicken is ready for your dinner tonight!
One Pot Chicken with Spinach and Potatoes
Ingredients
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/2 tsp paprika
- 1/2 tsp pepper
- 6 boneless, skinless chicken thighs
- 4 tbs olive oil, divided
- 1 onion, chopped
- 1 clove garlic, minced
- 1/8 tsp cayenne
- 3/4 cup white wine
- 3 cups chicken stock or broth
- 1 cup heavy cream
- 4 Yukon Gold potatoes, cut into 1/4 or 1/2 inch cubes
- 4 cups fresh spinach (A 6 oz bag should do)
Instructions
- Whisk together the flour, salt, garlic powder, dry mustard, paprika, and pepper. Add the chicken, then toss to coat. Remove to a plate, shaking off excess flour.
- Heat a large skillet or Dutch oven over medium high with 3 tbs oil. Add chicken and cook 5 minutes on each side, or until cooked through. Transfer to a plate.
- Add the remaining tbs oil, if needed. Stir in the onion and cook until translucent, about 3 to 4 minutes at that heat. Add garlic and cook another minute.
- Pour in the white wine, scraping along the bottom to remove any browned bits. Let reduce by half, about 5 to 10 minutes. Add the potatoes, chicken broth, and cayenne, then bring to a boil. Cover and cook until the potatoes are fork tender, about 10 minutes.
- Reduce heat to a simmer, then stir in the heavy cream. Let it warm through for about 5 minutes, then stir in the spinach. Return the chicken to the pan, gently tossing in the cream sauce.
- Warm the chicken through for another 5 minutes or so, then serve.
