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Italian Skillet Chicken with Spinach, Tomatoes, and Onions
Italian Skillet Chicken with Spinach, Tomatoes, and Onions
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Prep Time:
12 minutes
Cook Time:
25 minutes
Total Time:
37 minutes
Cook up a savory Italian chicken in a skillet with spinach, tomatoes, red onion, and capers. Delicious and freezer-friendly!
Ingredients:
  • For the marinade
  • 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground pepper
  • Zest from 1 lemon
  • 3 tablespoons lemon juice, from about 1 lemon
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • For the vegetables
  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes
  • 1 medium red onion
  • 2 large handfuls spinach, about 2 packed cups
  • 1 teaspoon capers
  • 1 tablespoon butter
  • Crusty bread, to serve
Instructions:
  • Use a sharpie to label the gallon-sized zip top bag with the date and recipe title for easy reference or write the cooking instructions directly on the bag.
  • Prepare the marinade in a large resealable bag by rolling down the opening to prevent spills. Add chicken, spices, lemon zest, lemon juice, garlic, and olive oil. Seal the bag after removing excess air and massage the chicken to coat evenly.
  • For optimal results in flavor and tenderness, consider marinating the chicken in the fridge for a minimum of 2 hours or up to 2 days before following the cooking instructions provided. Letting the chicken absorb the flavors will enhance its taste and juiciness.
  • Thaw the chicken: Remove it from the freezer in the morning before work, allowing it to be ready for cooking by the end of the day.
  • Prepare the onion by peeling and trimming the stem ends, keeping the stem intact to hold the layers together. Slice the onion in half and then cut each half into 5 wedges, leaving a bit of stem on each wedge.
  • Sear the chicken in a large skillet over medium heat with 2 teaspoons of olive oil until golden brown, about 2 minutes per side. Be sure to unfold any folded pieces to ensure even cooking.
  • Combine the onion wedges, tomatoes, and capers in the pot, then cover and simmer for 12 to 15 minutes until the tomatoes are soft and the onions are dull in color.
  • To test for doneness, slice open a piece of chicken. If the juices are clear and there is no pink meat, the chicken is cooked. Transfer the chicken to a plate and cover loosely with foil.
  • Complete the sauce by increasing the heat to medium-high. Incorporate 1 tablespoon of butter into the sauce, stirring until melted. Let the sauce reduce for approximately 2 minutes without covering. Finally, add the spinach and stir a few times until the spinach is wilted and coated in the sauce.
  • To plate: Gently place the chicken back into the pan and season with salt and pepper to your liking. Bring the skillet to the table and ladle chicken, veggies, and sauce into bowls. Serve with crusty bread for dipping in the delicious sauce.

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