One-Pan Chicken Skillet
A quick and easy one-pan chicken skillet with blistered cherry tomatoes, garlic, baby spinach, and your choice of starch, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces bone-in or boneless chicken thighs (about 1 to 1.25 lb) Boneless cooks faster; thighs stay juicier.
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
For the Sauce
- 2 tablespoons olive oil or neutral oil
- 4 cloves garlic, thinly sliced
- 1 small shallot or 1/2 small onion, finely chopped
- 10–12 oz cherry tomatoes
- 3–4 cups baby spinach Add more, wilted down.
- 1/2 cup low-sodium chicken stock or pasta water
- 1 tablespoon butter (optional, for richer sauce)
- 1 piece lemon, zest and juice
- Fresh herbs (parsley or basil), to taste chopped
To Serve
- as needed servings cooked rice, pasta, or crusty bread
Instructions
Preparation
- Pat the chicken dry and season all over with salt, pepper, and smoked paprika.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add chicken, skin-side down if using skin-on. Sear for 4–6 minutes until golden. Flip and sear the other side for 3–4 minutes. Remove chicken to a plate.
Cooking
- Reduce heat to medium. Add a drizzle of oil if the pan is dry. Sauté shallot for 1 minute, then add garlic and cook for 20–30 seconds until fragrant.
- Add cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes blister and start to collapse, about 4–6 minutes.
- Pour in the stock and scrape browned bits from the bottom of the pan. Nestle the chicken back into the sauce.
- Add spinach, cover loosely, and cook until the chicken reaches 165°F (75°C) and the spinach is wilted, about 5–7 minutes.
- Remove pan from heat. Stir in butter (if using), lemon zest, and lemon juice. Taste and adjust seasoning.
Notes
For vegetarian, use 2 cans of chickpeas. For a creamy finish, stir in 2–3 tbsp crème fraîche or a splash of cream at the end.