Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

Name: Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette
Total time: 45 min
Yield: Serves 2
Ingredients: 1 tablespoon olive oil; 4 (6-oz.) bone-in, skin-on chicken thighs; ½ teaspoon table salt; ¼ teaspoon black pepper; 1 cup baby Yukon Gold potatoes, halved (about 3/4 lb.); 1 ½ cups fresh asparagus, cut in 1-in. pieces; ¼ cup fresh or frozen green peas; Chopped fresh tarragon; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 1 tablespoon minced shallot; 1 teaspoon course Dijon mustard; ¼ teaspoon table salt; ¼ teaspoon black pepper

6 Ratings
6 Reviews

This elegant single-skillet meal for two is deceptively easy to make. Ready in under an hour, this skillet chicken dinner includes your protein (perfectly golden-crisp chicken thighs), green veggies (peas and asparagus), a starch (baby Yukon gold potatoes), and a whole lot of vibrant flavor (hello, shallot vinaigrette). A great recipe for anyone cooking for one or two, this easy weeknight chicken dinner is one you're sure to come back to again and again.

By Anna Hampton

Recipe by MyRecipes

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Recipe Summary

active:

30 mins

total:

45 mins

Yield:

Serves 2

Directions

Step 1
Preheat oven to 400°F. Heat olive oil in a 12-inch skillet over medium-high. Sprinkle chicken thighs with salt and pepper. Place thighs, skin side down, in hot oil, and cook until skin is golden brown, about 10 minutes. Flip thighs, and cook until other side is brown, about 5 minutes. Transfer chicken to a plate.

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Step 2
Add potatoes to skillet, and toss to coat in oil. Return chicken to skillet. Place skillet in preheated oven, and roast until potatoes are almost done, 12 to 15 minutes. Add asparagus and peas to skillet, tossing to coat. Continue roasting until a thermometer inserted in thickest portion of thighs registers 165°F and the vegetables are tender, 3 to 4 minutes more.
Step 3
Prepare the Shallot Vinaigrette: Whisk together oil, red wine vinegar, shallot, mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over chicken thighs and vegetables, and sprinkle with tarragon. Serve immediately.

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MyRecipes Member

05/24/2022

Muah... as written!! Sooooo good! Quick, easy, delish. Serve w/a side of fresh bread (for the gravy), white wine & a nice desert. All set for the perfect stay-in date night! ;-)

MyRecipes Member

05/20/2022

SO very good! Made as written except I used more asparagus and didn't add peas. The dressing really does make the dish, but I also really appreciated the texture of the chicken, chicken skin and vegetables just using this cooking method. I added the dressing once the food was plated, leaving excess fat in the pan. I think the same method could be followed with different dressing ingredients or seasonal vegetables and herbs with great results. I used a cast iron pan and it worked beautifully - just don't try to move the chicken for the first 10 minutes or so.

Hilogirl1570

05/01/2021

When making a recipe the first time, I try to follow as close as possible the first time through and did with this one except, I didn't have yukon golds and used new red potatoes. Used dried tarragon instead of fresh and added snow peas that I had leftover. The shallot vinaigrette is the best part of this meal. It added that extra punch/flavor that this recipe needed. Will definitely be added to my chicken thigh rotation.

expatbritcit

10/19/2018

I made this following the recipe except I didn’t have any baby potatoes so cut up a combination of white and purple potatoes instead. It was delicious and so easy and quick. I will definitely make this again. The cooking time was spot on!

All in all a great meal which I would definitely make again.

CHILDERS1

05/08/2018

This was absolutely delicious. I cooked this exactly as directed. I used an iron skillet which made the chicken crispy on the outside along with the little Yukon potatoes. Delish. The sauce was our favorite...put it over the top. I tripled the sauce. Will definitely be making this again and again.

r31d4b3ll

04/11/2018

Saw this recipe browsing my email newsletters. It looked grood and I had everything I needed. I do prep early then finish after the news and this recipe worked well. Browned chicken and tossed potatoes in my iron skillet then put on hold. I don’t pay much attention to recipe time; just use as a guide. Wow this was super. The shallot vinaigrette makes this a gourmet recipe. My chicken thighs were big so adding more potatoes and asparagus this will feed the two of us twice.

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Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

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Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette