This chicken potato tomato skillet is made and served right in the skillet!
There’s just something about food that’s served in a skillet that makes it look so appetizing. I’m a sucker for any menu item that is described as a “skillet”. I love a breakfast “skillet” and no matter what the ingredients, I will think about ordering it before any other menu item. Does this make me weird?
This is one of those recipes that is perfect for those nights that you just don’t know what to make. It’s versatile enough so that you can substitute whatever meat you want, whatever veggies look good, and whatever type of potatoes are lying around your kitchen.
I made this dinner even easier by using leftover tomato sauce that was in my freezer. You can make it even easier than I did by using your favorite store-bought sauce.
So, here’s a dinner skillet. This chicken, potato, and tomato skillet is awesome. It’s a one-pot meal, so clean-up is a breeze and it’s easy to make.
And, come on, who doesn’t like chicken and potatoes and tomatoes and spinach served in skillet?
As I was just re-reading what I wrote, I had a great idea! The next time I make this dish, I am going to toast some healthy garlic bread and hide some of it in the bottom of this skillet… okay, now I’m really excited. I’m never sure if it’s a good thing or not that I get excited so easily by food…
If you like this kind of thing, you should also try my recipe for Chicken Stew With Potatoes And Crispy Brussels Sprouts!
Here are some of the great health benefits of this awesome chicken potato tomato skillet:
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
- 1-1/4 lb. boneless chicken thighs
- 2 baking potatoes, unpeeled, cut into 1-inch pieces
- 3 Tbs extra-virgin olive oil
- sea salt and black pepper
- 1 large shallot, sliced
- 6 garlic cloves, smashed
- 9 oz fresh spinach
- 1-1/2 cups marinara sauce (either homemade or store-bought)
- juice of ½ a lemon
- ¼ tsp dried oregano
- ⅓ cup chicken broth
- ½ tsp dried hot red pepper flakes
- Preheat oven to 375°F.
- Season the chicken with salt and pepper.
- In a medium oven-proof skillet with sides, heat the oil over medium heat. Add the potatoes and cook, stirring occasionally, until they start to get a little color, about 5-minutes.
- Remove the potatoes to a plate and add the chicken to the pan, stirring until the chicken begins to color.
- Add the potatoes back to the pan.
- Next, add the shallot, garlic, and spinach, and stir until the spinach is wilted, about 1-minute. (You may have to add the spinach a little at a time in order to fit it all in the skillet.)
- Pour the marinara sauce into the skillet.
- Stir in the lemon juice, chicken broth, oregano, and red pepper flakes.
- Bake the skillet in the oven about 40 minutes or until the chicken and potatoes are cooked through.