One Pan Chicken with Spinach and Tomatoes

A simple and easy, yet elegant skillet masterpiece. Taking just 25 minutes to prepare, with simple, manageable steps, this recipe is sure to become a household staple. This recipe is nothing short of perfection, sophisticated yet attainable.

Course Main, Main Dishes

Cuisine Chicken, Dinner, Main Dish

Keyword easy chicken dinner, one pan chicken recipes, skillet chicken recipes, skillet spinach tomato chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 320kcal

Ingredients

1/3 cup chicken broth
½ cup dry white wine
1 teaspoon italian seasoning
1 cup of cherry or grape tomatoes cut in half
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 tablespoons all-purpose flour
4-6 boneless, skinless chicken thighs, trimmed of fat
1 tablespoon olive oil
3 tablespoons butter divided
1 tablespoon minced garlic 2-3 cloves
2 cups baby spinach
1 lemon sliced into wedges

Instructions

In a bowl, combine chicken broth, wine, Italian seasoning, and sliced tomatoes. Set aside.
1/3 cup chicken broth, ½ cup dry white wine, 1 teaspoon italian seasoning, 1 cup of cherry or grape tomatoes
Season chicken with garlic powder, salt, and pepper.
1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 4-6 boneless, skinless chicken thighs,
Spread flour on a plate, one by one, place chicken thighs on flour. Using tongs, flip chicken thighs, coating each side with flour.
4 tablespoons all-purpose flour
In a large skillet, heat olive oil and 1 tablespoon butter, at medium-high heat
1 tablespoon olive oil, 3 tablespoons butter
Place chicken in the heated skillet, cooking 1-2 minutes per side, until browned. The chicken will not be fully cooked. Remove from pan, set on a clean platter.
Add remaining butter and minced garlic to the pan, cook for 30-45 seconds.
1 tablespoon minced garlic
Add the broth and tomato mixture to the pan, bringing to a bubbling simmer for 1-2 minutes. Stirring occasionally and scraping any browned bits from the bottom of the pan.
Reduce heat to medium-low, return chicken to the pan, allow to simmer for 5 minutes until the chicken is cooked through and reaches 165F, the sauce has thickened slightly, and the tomatoes have started to lose shape.
Remove the pan from heat, using tongues tuck the spinach around and under the chicken, allow to wilt for 1-2 minutes.
2 cups baby spinach
Garnish with a squeeze of fresh lemon, season with salt and pepper to taste.
1 lemon

Notes

When searing the chicken, be sure not to overcrowd the pan. Work in batches, if needed, to ensure the chicken sears instead of steams.
The chicken should reach a minimum internal temperature of 165 degrees F.
Chicken thighs will take 2-3 minutes per side if cooked on Medium heat.
¼ cup of white wine vinegar + ¼ cup of water may be used instead of dry white wine. You can also replace with additional chicken broth but it will impact the flavor.

Nutrition