One Pan Chicken Skillet with Tomatoes and Spinach
A fabulous answer for those quick weeknights! Perfect to use whatever garden greens are in season, this is a great dish any time of the year!
Rethinking pasta sauce. A big criteria with any sauce is thickness, and for many reasons, this is why a tomato paste is often incorporated when making homemade sauces. In this dish, to keep things simple and just a handful ingredients, I skipped the paste and simmered down a few raw tomatoes with stock and balsamic vinegar. The result was more of a stewed tomato feel, infused with that reduced balsamic, that really brought out the fresh garlic and herb flavors! The longer you let this reduce, or if you’d like, add a scoop of paste, the thicker the sauce will become. Also, this was even better the next day!
Easy peasy, lemon squeezy! It’s pretty hard to beat the convenience of one pan, one cutting board, and a knife. This recipe came out of a quick weeknight scramble through my kitchen, easy inventory of produce needed to use, and gauge of personal energy left. The result is one I will add to my list of regular dishes! What I love is how much flavor comes from simply cooking down what is already available-if you have spinach or kale, use them! Fresh herbs, onions, zucchini, eggplant-throw them in! These types of dishes are great as a base, and easy to adapt to what your kitchen has available!
Chicken is a great staple protein for a main dish! Try out a few of these other favorites:
Balsamic Chicken with Mint and Rosemary Sauce
Smothered Chicken with Mushrooms, Kale and a Creamy Soy Sauce
Chicken Cordon Bleu with Creamy Mustard Sauce
Chicken Bacon Mushroom Alfredo over Asparagus Ribbons
Good food doesn’t have to take a lot of time! Especially when using fresh ingredients from the garden or market! Most of these recipes are versatile with what happens to be in season, so be creative!
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One Pan Chicken Skillet with Tomatoes and Spinach
Equipment
- Skillet
- Kitchen knife
Ingredients
- 2 tbsp Olive Oil
- 2 large Chicken Breasts I slice in half, horizontally
- 4 cloves Garlic
- 1 tbsp Butter
- 1 tsp Italian Seasoning
- 4 large Tomatoes
- 1 cup Stock
- 2 tbsp Balsamic Vinegar
- 3 handfuls Spinach could use kale
- 1 tsp Italian Seasoning
- 1 tsp Oregano
- 1/2 tsp Paprika
- 1/2 tsp Crushed Red Pepper
- Salt and Pepper
- 1/2 cup Mozzarella Cheese
- 1/2 cup Parmesan Cheese
- Fresh Basil for garnish
Instructions
- Preheat oven to 350. In skillet, add a bit of olive oil and chicken breasts. Season with Italian seasoning, salt and pepper, and brown on each side. Set aside on a plate (does not need to be thoroughly cooked through as it will finish while baking).
- Add butter and remaining olive oil to skillet and deglaze the rest of the seasoning. Add minced garlic and roughly chopped tomatoes.
- As the tomatoes soften, season with oregano, Italian seasoning, paprika, red pepper, salt and pepper. Stir well.
- Pour in stock and balsamic vinegar and reduce heat to simmer. Allow liquid to reduce by about 30 percent.
- Fold in your spinach and stir until wilted. Using spatula to move spinach leaves aside, nest each chicken breast in the tomato mixture.
- Top with both cheeses and bake for about 30 minutes, until cheese is browned.
- Remove and serve with chopped fresh basil and more parmesan. Enjoy!Great served over zucchini noodles!!
