Chicken, Spinach, and Potato Hash Recipe

Name: Chicken, Spinach, and Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each); 2 tablespoons olive oil; Coarse salt and ground pepper; 2 teaspoons fresh thyme leaves; 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces; 2 large shallots, finely chopped; 2 garlic cloves, minced; 2 tablespoons water; 1/2 pound spinach, trimmed, washed, and coarsely chopped; 2 tablespoons fresh lemon juice

Servings: persons

1
Preheat oven to 450F.
2
Place chicken on a rimmed baking sheet.
3
Drizzle with 2 teaspoons oil, dividing evenly, and season with salt, pepper, and the thyme.
4
Roast until chicken is cooked through (an instant-read thermometer inserted in thickest part, avoiding bone, should register 160F), about 35 minutes.
5
When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
6
Meanwhile, in a medium saucepan, cover potatoes with water.
7
Bring to a boil and add salt; cook until potatoes are tender when pierced with the tip of a paring knife, about 15 minutes; drain.
8
In a large skillet, heat remaining 1 tablespoon plus 1 teaspoon oil over medium-high.
9
Add shallots and cook, stirring, until softened, about 3 minutes.
10
Add garlic and cook, stirring, until fragrant, 30 seconds.
11
Add potatoes and cook, stirring often, until golden brown, about 7 minutes.
12
Add the water, scraping up browned bits from bottom of pan with a wooden spoon.
13
Cook, stirring often, until skillet is dry and potatoes are browned, about 3 minutes more.
14
Add chicken and spinach; cook, stirring, until spinach wilts and chicken is heated through, about 2 minutes.
15
Stir in lemon juice and season with salt and pepper.
16
Serve immediately.
17
(Per Serving)
18
Calories: 295
19
Fat: 8.6g (1.4g Saturated Fat)
20
Protein: 20.1g
21
Carbohydrates: 41.3g
22
Fiber: 6.4g

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each), 2 tablespoons olive oil, Coarse salt and ground pepper, 2 teaspoons fresh thyme leaves, and more.

Yes, Chicken, Spinach, and Potato Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Spinach, and Potato Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions