Sort ingredients
willa
QR Code
Listen
Pdf
Sprinkle the chicken on both sides with ½ teaspoon of the salt, the pepper, and the oregano.
In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until well-browned underneath, about 3-4 minutes. Flip and brown the other side. Transfer the chicken to a plate and set aside.
Reduce heat to medium-low. Add the remaining ½ tablespoon of oil and the onion. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic, stir and cook for 30 seconds.
Add the chicken stock, the lemon juice, and the remaining 1 teaspoon of salt. Scrape the bottom of the skillet to lift up browned bits, if any.
Add the potatoes. Stir and then make sure that all of the potatoes are mostly submerged in liquid. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are just fork-tender, 8-9 minutes.
Stir in the cream. Nestle the chicken in amongst the potatoes. Bring up to a simmer and then immediately reduce heat to a low simmer. Cook until chicken is cooked through to 165°F, as read on an instant-read thermometer, 4-5 minutes.
Stir in 1 teaspoon of lemon zest. Taste the sauce and add more salt, pepper, and zest, if desired.
Stir in the spinach just to wilt. Serve.