Lemon-Thyme Chicken Thighs with Potatoes and Spinach
Golden boneless chicken thighs, tender baby potatoes and spinach in a light lemon-garlic pan sauce. A practical skillet dinner for a family meal.
This chicken dinner combines a browned skillet surface with the gentler heat of a covered pan. The potatoes are briefly simmered first, giving them a head start before they meet the chicken. It takes an extra saucepan, but avoids the common problem of cooked chicken waiting on hard potato centers.
Use boneless, skinless thighs opened out flat. They cook more evenly than folded pieces and leave room for the potatoes to sit against the pan. Brown in batches if your skillet is small; crowding traps moisture and slows browning.
The sauce stays light: chicken broth, garlic, thyme and lemon juice loosen the browned bits, while spinach wilts into the juices at the end. Reserve the lemon for the finish so its flavor stays bright. There is no cream or flour in this version.
Serve straight from the skillet once each piece of chicken has reached the safe internal temperature. A short rest gives you time to check the potatoes and finish the spinach without leaving the chicken over the heat.
Why you’ll love this recipe
A short simmer gives the potatoes a reliable head start. Browning the chicken before adding broth builds the pan juices, and spinach goes in late so it does not cook throughout the entire braise. Lemon is stirred in at the end.
Before you start · Equipment
Large lidded skillet, medium saucepan, colander, tongs and instant-read thermometer. Use a skillet large enough for the chicken to lie flat, or brown in batches.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 servings. Use the recipe card for amounts adjusted to your chosen yield.
Before you start
Large lidded skillet, medium saucepan, colander, tongs and instant-read thermometer. Use a skillet large enough for the chicken to lie flat, or brown in batches.
Making a larger batch
Scaling ingredient quantities does not change cooking temperatures or doneness checks. Use extra trays or pans when needed, and check each portion before serving.
About the ingredients
- boneless skinless chicken thighs
about six pieces, opened out flat
- baby potatoes
quartered into similar pieces
- garlic
finely chopped
- baby spinach
washed and dried
- fresh thyme leaves
optional garnish
How to make Lemon-Thyme Chicken Thighs with Potatoes and Spinach
Start the potatoes. Brown the chicken. Finish gently with potatoes. Wilt the spinach and add lemon.
1. Start the potatoes
2. Brown the chicken
3. Finish gently with potatoes
4. Wilt the spinach and add lemon
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Lemon-Thyme Chicken Thighs with Potatoes and Spinach
Golden boneless chicken thighs, tender baby potatoes and spinach in a light lemon-garlic pan sauce. A practical skillet dinner for a family meal.
Ingredients
0 / 11 readyIngredient amounts for 4 servings
Chicken and potatoes
Pan sauce
Let’s make it.
Start the potatoes
Put the quartered potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 7–9 minutes, until the outside softens but the centers still resist a knife. Drain well. While they simmer, pat the chicken dry and season both sides with the salt and pepper.
Brown the chicken
Heat the olive oil in a large skillet over medium-high heat. Lay the thighs flat and cook for 5–6 minutes on the first side without moving them, then turn and cook for 3 minutes. Work in batches if necessary. Transfer to a clean plate; the chicken may not be cooked through yet.
Finish gently with potatoes
Lower the heat to medium. Add the drained potatoes and cook for 3 minutes, turning gently. Stir in the garlic and dried thyme for 30 seconds, then pour in the broth and scrape up the browned bits. Return the chicken and its juices. Cover and simmer gently for 7–10 minutes, until the potatoes are tender and every thigh reaches 165°F (74°C). Add a small splash of water if the pan becomes dry.
Wilt the spinach and add lemon
Move the cooked chicken to a clean serving plate and rest for 5 minutes. Stir the spinach into the skillet until wilted, about 1–2 minutes. Take the pan off the heat and stir in the lemon juice. Return the chicken to the pan juices, scatter the optional fresh thyme and serve.
Notes from the kitchen.
Helpful tips
Do not use bone-in thighs with the same timing. Check the thickest part of each thigh with a thermometer. For larger portions, use additional pans rather than stacking the chicken.
Make it your own
Chopped kale can replace spinach but needs a few extra minutes in the broth. Check that it is tender before serving. The broth may contain celery, wheat or other allergens depending on the brand.
Storage & freezing
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C), adding a splash of water if the sauce has reduced.
At the table
The potatoes make this a complete dinner. A crisp side salad adds contrast; prepare it separately while the chicken rests.
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