Fresh Herb Chicken and Spaetzle Skillet

Description

Pan-seared chicken tossed with buttery spaetzle, leeks, and a generous mix of fresh basil, chives, and oregano in a single skillet. Swiss-inspired with a touch of Emmental cheese melted in for richness and herbal vibrancy. About 35 minutes total.

Cultural Background

Spaetzle originated in the Swabian region of Germany and spread across German-speaking areas including Switzerland and Austria as a staple comfort food made from simple pantry ingredients. Swiss cuisine frequently incorporates local cheeses like Emmental in skillet or baked dishes, while fresh herbs reflect Alpine traditions of using garden produce in hearty meals. One-pan preparations echo practical farmhouse cooking in the region where ingredients are combined efficiently for family lunches.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch strips
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup whole milk, plus more if needed
• 1 teaspoon salt, divided, plus more to taste
• 1/4 teaspoon ground nutmeg, optional
• 2 medium leeks, white and light green parts only, thinly sliced and rinsed
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh oregano, chopped
• 1/2 cup Emmental cheese, grated
• Freshly ground black pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, 1/2 teaspoon salt, and nutmeg if using. In a separate bowl, beat the eggs with the milk until smooth, then gradually stir the wet mixture into the dry ingredients until a thick, sticky dough forms that pulls away from the bowl sides; add a splash more milk only if too stiff. Let rest 5 minutes.
2. Bring a large pot of salted water to a boil. Using a spaetzle maker, colander with large holes, or cutting board and knife, press or scrape the dough into the boiling water in batches. Cook for 2-3 minutes until the spaetzle float to the surface, then drain in a colander and rinse briefly with cold water to stop cooking; set aside. This step takes about 8 minutes total.
3. While the water boils, heat 1 tablespoon butter and the olive oil in a large deep skillet over medium-high heat. Season the chicken strips with the remaining 1/2 teaspoon salt and pepper. Add chicken to the hot skillet in a single layer and sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F; remove chicken to a plate and cover loosely.
4. In the same skillet, reduce heat to medium and add the remaining 2 tablespoons butter. Add the sliced leeks and minced garlic, cooking for 4-5 minutes until leeks are softened and lightly golden, stirring occasionally.
5. Add the drained spaetzle to the skillet with the leeks. Cook for 3-4 minutes, stirring gently, until the spaetzle begin to crisp slightly on the edges. Return the seared chicken to the skillet and toss everything together.
6. Remove the skillet from heat. Stir in the chopped basil, chives, and oregano along with the grated Emmental cheese until the cheese melts and coats the ingredients evenly. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Tips

- For the best spaetzle texture, ensure the dough is thick and sticky rather than runny; this creates chewy dumplings that hold up well when pan-tossed.
- Avoid overcrowding the skillet when searing chicken to ensure proper browning instead of steaming.
- Substitute Emmental with Gruyère or Swiss cheese if unavailable, or use parsley in place of oregano for a milder herb profile.

Nutrition

Calories: 620
Protein: 42g
Carbs: 48g
Fat: 28g

Tags

Lunch, Swiss, Chicken, Herby/Fresh, One-Pot or One-Pan