One Pan Chicken Skillet with Tomatoes and Spinach
A fabulous answer for those quick weeknights! Perfect to use any of your garden greens, this is a great dish any time of the year!
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!!