PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4 SERVINGS
This tomato, spinach chicken skillet is your perfect low-carb/keto dinner option that you can easily throw together in less than thirty minutes. A filling, very comforting, delicious, and nutritious chicken dish excellent for your entire family!
INGREDIENTS
2 tbsp butter, divided
5 cloves garlic, minced
4 medium chicken breasts (or 2 chicken breasts, sliced horizontally)
5 medium tomatoes, (chopped in cubes)
1 tsp Italian seasoning
1 tsp paprika
3–4 c. fresh spinach
1 small onion, minced
1/2 c. chicken stock
1 c. shredded cheese (cheddar, mozzarella, or a mix)
Fresh chopped parsley, for garnish
1/4 tsp salt and fresh cracked pepper
Crushed red chili pepper flakes, to taste
HOW TO MAKE TOMATO SPINACH CHICKEN SKILLET
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C or in broiler mode. In the meantime, place the salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Mix well and rub this on the entire chicken. Set aside.
Step 2: In a large oven-proof skillet (or cast-iron), melt 1 tbsp butter over medium heat. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes per side until no longer pink inside and is completely cooked. To a plate, set the chicken aside when done.
Step 3: Add the rest of the butter to the now-empty skillet along with the garlic and onion. Cook for about a minute until aromatic. Next, add the tomatoes and continue to cook for a few minutes more until the tomatoes break down and render some juices. Pour in the chicken broth and add the spinach. Stir and cook further until the spinach has wilted. This takes another 1 to 2 minutes.
Step 4: Return the chicken to the skillet and sprinkle with shredded cheese. Transfer the pan to the preheated oven and quickly broil until the cheese has melted and bubbly.
Step 5: Serve the tomato, and spinach chicken skillet immediately, garnished with some fresh chopped parsley. Enjoy!
Nutrition Facts: Energy 789.12 cal, Fat 44.55 g, Protein 76.68 g, Carbs 22.7 g, Saturated Fat 17.44 g, Polyunsat Fat 6.89 g, Monounsat Fat 15.84 g, Sugar 8.89 g, Cholesterol 231.87 mg, Sodium 718.58 mg, Potassium 2297.01 mg, Fiber 7.4 g
Ingredients
- 2 tbsp butter, divided
- 5 cloves garlic, minced
- 4 medium chicken breasts (or 2 chicken breasts, sliced horizontally)
- 5 medium tomatoes, (chopped in cubes)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 3–4 c. fresh spinach
- 1 small onion, minced
- 1/2 c. chicken stock
- 1 c. shredded cheese (cheddar, mozzarella, or a mix)
- Fresh chopped parsley, for garnish
- 1/4 tsp salt and fresh cracked pepper
- Crushed red chili pepper flakes, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C or in broiler mode. In the meantime, place the salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Mix well and rub this on the entire chicken. Set aside.
Step 2: In a large oven-proof skillet (or cast-iron), melt 1 tbsp butter over medium heat. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes per side until no longer pink inside and is completely cooked. To a plate, set the chicken aside when done.
Step 3: Add the rest of the butter to the now-empty skillet along with the garlic and onion. Cook for about a minute until aromatic. Next, add the tomatoes and continue to cook for a few minutes more until the tomatoes break down and render some juices. Pour in the chicken broth and add the spinach. Stir and cook further until the spinach has wilted. This takes another 1 to 2 minutes.
Step 4: Return the chicken to the skillet and sprinkle with shredded cheese. Transfer the pan to the preheated oven and quickly broil until the cheese has melted and bubbly.
Step 5: Serve the tomato, and spinach chicken skillet immediately, garnished with some fresh chopped parsley. Enjoy!
