One-Pot Lemon-Herb Chicken with Sautéed Greens — Family Friendly (Dutch Oven)

Instructions

1. 1

   Season the chicken with salt, pepper, and paprika. Heat the Dutch oven over medium-high and add 2 tbsp olive oil and 2 tbsp butter until shimmering. Brown chicken in a single layer, 4–6 minutes per side until golden (it needn't be fully cooked). Work quickly so it gets color. Transfer chicken to a plate.

2. 2

   Reduce heat to medium, add the remaining 1 tbsp olive oil if the pot is dry. Add sliced shallot and cook 1–2 minutes until softened. Stir in 1 minced garlic clove and cook 30 seconds.

3. 3

   Pour in chicken broth (or water), scraping up browned bits. Whisk in lemon zest, lemon juice, and Dijon. Nestle the chicken back into the sauce, reduce heat to medium-low, cover, and simmer 8–10 minutes until chicken reaches 165°F.

4. 4

   Remove chicken to a plate and tent. Increase heat to medium, add 1 tbsp butter and the remaining 3–4 minced garlic cloves to the pot. Add greens in batches, stirring and folding them into the sauce until just wilted (4–6 minutes). Season with salt, pepper, herbs, and omit red pepper flakes for toddlers. If the pot is dry, add a splash of water.

5. 5

   Return chicken briefly to warm through and spoon sauce over top. Cut chicken into toddler-friendly pieces before serving; portion out one adult-sized portion to save for lunch. Store leftovers in an airtight container in the fridge up to 24–36 hours.

6. 6

   Reheat gently on the stovetop with a splash of water or lemon juice, or microwave covered for 60–90 seconds.