Can I use a stainless steel pan instead of a cast-iron skillet?

Yes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.

Can I substitute Yukon Gold potatoes with another variety?

This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.

Is there a difference in flavor from fresh tarragon and dried?

Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.

Skillet Lemon Chicken & Potatoes with Kale

Name: Skillet Lemon Chicken & Potatoes with Kale
Prep time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken thighs, trimmed; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 pound baby Yukon Gold potatoes, halved lengthwise; 0.5 cup low-sodium chicken broth; 1 large lemon, sliced and seeds removed; 4 cloves garlic, minced; 1 tablespoon chopped fresh tarragon; 6 cups baby kale

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Nutrition Notes

Chicken thighs are an excellent source of protein, as well as micronutrients like selenium and vitamin B12. While not as lean as their breast counterparts, chicken thighs can certainly fit into a healthy, varied diet—and they offer plenty of nutrition. Like chicken breast, the thighs also contain the amino acid tryptophan, which raises serotonin levels—and serotonin boosts mood.
Potatoes offer a lot of nutrition, including fiber, potassium and vitamin C. despite being given a bad rap as a starchy vegetable, The fiber in potatoes is called resistant starch, which acts as a prebiotic in your gut and feeds the beneficial gut bacteria. The potassium in potatoes has been linked with healthy blood pressure.
Kale is a leafy green cruciferous vegetable that is loaded with vitamins, minerals and antioxidants. Altogether, kale has been linked with a reduced risk of cancer and heart disease, as well as supporting healthy vision, bones and immunity.

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound baby Yukon Gold potatoes, halved lengthwise
½ cup low-sodium chicken broth
1 large lemon, sliced and seeds removed
4 cloves garlic, minced
1 tablespoon chopped fresh tarragon
6 cups baby kale

Directions

Preheat the oven to 400°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.

Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.

Equipment

Large cast-iron skillet

Frequently Asked Questions

Can I use a stainless steel pan instead of a cast-iron skillet?

Yes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.
Can I substitute Yukon Gold potatoes with another variety?

This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.
Is there a difference in flavor from fresh tarragon and dried?

Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.

Originally appeared: EatingWell.com, March 2019; updated October 2022

Nutrition Facts (per serving)

374	Calories
19g	Fat
26g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 chicken thigh & 1 cup vegetables
Calories 374
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 25g	49%
Total Fat 19g	25%
Saturated Fat 4g	20%
Cholesterol 76mg	25%
Vitamin A 2463IU	49%
Vitamin C 41mg	45%
Folate 51mcg	13%
Sodium 378mg	16%
Calcium 65mg	5%
Iron 2mg	11%
Magnesium 53mg	13%
Potassium 677mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.