Herby Skillet Chicken With Greens

Yield: 4 servings

Total time: 35 to 45 minutes

In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden. Just before serving, butter, lemon zest and (optional) olives or capers are tossed into the pan drippings, adding creaminess and a tangy, salty spark to the sauce. Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.

6 garlic cloves, 5 smashed and peeled, 1

finely grated or minced

1 teaspoon kosher salt (Diamond Crystal, or use 1⁄2 teaspoon Morton), more as needed

1 teaspoon ground coriander

Large pinch of red-pepper flakes

11⁄2 to 13⁄4 pounds boneless, skinless

chicken thighs (see Tip)

1 bunch scallions

About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces)

2 tablespoons extra-virgin olive oil,

more as needed

1 cup chicken stock or water

1 cup chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving

2 tablespoons unsalted butter

1 lemon, zested and halved

1 to 3 tablespoons chopped olives or

capers (optional)

Heat oven to 425 degrees. In a small bowl, stir together grated garlic, 1 teaspoon salt, coriander and red-pepper flakes. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.

Thinly slice the scallions, separating the white and green parts. Pull the leaves off the greens and coarsely chop them (discard stems or save for another use). You should have 8 to 9 cups.

Heat a 10-inch ovenproof skillet over medium-high. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.

Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, greens, herbs, another pinch of salt and a drizzle of oil. Bring liquid to a simmer, tossing to wilt the greens (you might have to add the greens in batches, adding more as they wilt down).

When the greens are wilted, nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.

If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest and olives or capers (if using) to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. Top with more herbs and serve.

Tip: If you want to use bone-in, skin-on thighs or chicken breasts here, you can. Just add about 10 minutes or so cooking time for the bone-in thighs, and start checking the breasts 5 minutes sooner, since they might need less time in the oven.