One-pan chicken with tomatoes, mushrooms, and spinach: quick and easy weeknight dinner

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, and ricotta is often cheaper.

Cut chicken breast into 1/4 inch thick strips.

Mix 1 cup of flour with 1 tablespoon of fresh Italian herbs, 1 teaspoon of black pepper, and 1 teaspoon of salt.

Dredge chicken strips in the flour mixture, shaking off excess flour.

Heat a mixture of olive oil and butter in a pan.

Fry the chicken strips for about 3 minutes per side until cooked through.

Set the cooked chicken aside.

Prepare the remaining ingredients: measure out 2 tablespoons of fresh chopped garlic, and chop cherry tomatoes into chunks.

Add 1 cup of cooking wine to the hot pan to deglaze, scraping up any browned bits.

Add a full package of fresh mushrooms to the pan and cook until softened.

Add the chopped cherry tomatoes, 2 tablespoons of garlic, 1 tablespoon of fresh Italian herbs, 1 teaspoon of black pepper, and 1 teaspoon of salt to the pan and stir.

Add 2 tablespoons of lemon juice and 1.5 cups of chicken broth to the mixture and stir to combine.

Return the chicken to the pan, spreading it around to soak up the flavors.

Cook for about 8 minutes, allowing the mixture to heat through.

Add spinach to the pan, spreading it out to wilt from the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens