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Crispy Chicken Skillet with Bacon & Dates

Image of prepared Crispy Chicken Skillet with Bacon & Dates
  • prep time: 20 min
  • total time: 1 hr 10 min
  • serves: 4 people

Sometimes a one-pan meal is something you turn to out of convenience, but you will be excited to make this Crispy Chicken Skillet with Bacon & Dates.  It's got all the ease of a one-pan meal, but it's a gorgeous, cast-iron skillet filled with browned chicken thighs and mustard-crusted potatoes, studded with thick-cut bacon pieces and little sweet bites of dates.  It's savory with a bit of salt and sweet and is a perfect, filling dinner for a weeknight.  This recipe was created in partnership with Bon Appétit and Shilpa Uskokovic.


  • 2 pounds bone-in chicken thigh (4 to 6 thighs)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, peeled and smashed
  • 4 large shallot, cut in half lengthwise
  • 4 slices thick-cut bacon, cut into 1-inch pieces
  • 1/2 pound baby red potatoes, cut in half lengthwise
  • 2 tablespoons all-purpose flour
  • 1 tablespoon yellow mustard
  • 4 Medjool dates, pitted and quartered
  • 4 to 6 sprigs fresh thyme leaves
  • 1 cup Swanson® Chicken Broth
  • 1 tablespoon fresh lemon juice
  • 1 lemon, zest grated


  • Step 1

    Heat the oven to 425°F.  Pat the chicken dry and season with the salt and pepper.

  • Step 2

    Add the oil to a cold 12-inch cast iron skillet (or other heavy, oven-safe skillet).  Arrange the chicken thighs, skin-side down, in the skillet.  Tuck the garlic, shallots and bacon in the skillet among the chicken thighs.

  • Step 3

    Place the skillet on the stovetop and turn the heat to medium-high for 15 minutes or until golden brown on the bottom.  Turn the chicken over and remove the skillet from the heat.

  • Step 4

    Place the potatoes in a bowl.  Add the flour and mustard and toss to coat.  Arrange the potatoes and dates over the chicken.  Tuck the thyme sprigs among the chicken thighs.  Pour the broth into the skillet.  Return the skillet to the stove and heat to a boil.

  • Step 5

    Transfer the skillet to the middle oven rack.  Bake for 20 to 25 minutes or until the chicken reaches 165°F. and the potatoes are tender.  Sprinkle the lemon juice and zest over the chicken before serving.  Serve with a green salad and additional lemon wedges, if desired.

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