Skillet Chicken Dinner for 2
Submitted by LTaylor1963
Rosemary chicken thighs with red potatoes, caramelized onions, spinach, and olives scaled down for two. A complete skillet dinner for date night in just 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minCooking for two doesn’t mean opening a box or ordering takeout.
This scaled-down skillet dinner gives you rosemary-crusted chicken thighs browned until golden, then simmered with red potatoes, sweet caramelized onions, and a squeeze of lemon juice.
Spinach and sliced olives get folded in at the very end, wilting into the pan juices for a quick hit of greens.
Thirty minutes, one pan, two happy people, zero leftovers.
Kitchen Tips
- Brown the onions first and pull them out before coating and browning the chicken. This gives them time to caramelize properly
- Don’t reduce the liquid even if you’re only making one serving. The pot will boil dry and you’ll end up with scorched chicken instead of a saucy dinner
- A non-stick saucepan works well if you’re halving this further for a single portion
Ingredients
Directions
About 40 minutes before serving:
In a 10 inch skillet (non-stick sauce pan for 1 serving) over medium-high heat, heat the oil then add onions and cook until soft and golden brown.
Remove onions to a bowl and set aside.
On a sheet of waxed paper, mix the flour, salt, rosemary and pepper, blending well.
Coat each piece of chicken.
Cook the chicken pieces over medium high heat in the remaining oil until golden brown on all sides.
Add the potatoes, lemon juice, cooked onions and ¼ cup of water to the chicken in the skillet.
Do not reduce the liquid for one serving or the pot is likely to boil dry.
Heat to boiling, then reduce heat, cover and simmer for 20 min or until the chicken and potatoes are fork tender.
The juices of the chicken will run clear when pierced with a knife.
Stir in the spinach and olives, cooking until the spinach is just wilted.
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