Break out your skillet tonight for this Italian-inspired chicken dish!
Spinach, tomatoes, red onion, and capers combine to make this super simple meal a flavor superstar.
Freezes well, too!
Alison Bickle
This Italian Skillet Chicken dinner is a family favorite.
A smaller skillet may not be large enough to fit all of the ingredients.
Serve the chicken with a side salad over pasta or with a vegetable of your choice.
Alison Bickel
That way they are ready on days when you dont have extra time to think about dinner.
Not a planner?
Looking for More Great Freezer Meals?
Alison Bickel
Alternatively, write the cooking instructions on the bag.
Add the chicken, spices, zest, lemon juice, garlic and olive oil.
Removeas much air as possibleand seal the bag.
Alison Bickel
Smoosh the chicken around so its coated in the marinade.
Slice the onion in half.
Then slice each half into 5 wedges leaving a little stem with each one.
Alison Bickle
Set a large skillet over medium heat add 2 teaspoons of olive oil.
Once the oil shimmers, add chicken and any marinade in the bag.
If any chicken is folded up, unfolded it so it lays flat in the pan.
Alison Bickle
Cook the chicken for 2 minutes, then flip it.
Add the onion wedges, tomatoes, and capers.
Cover with a lid.
Alison Bickle
Let everything simmer together for 12 to 15 minutes.
The tomatoes should be soft, and the onions dull in color.
Check the chicken to see if its cooked through by cutting a piece open.
Alison Bickle
If the juices run clear, and you dont see any pink the chicken is ready.
Use a fork to remove the chicken to a plate and tent with foil.
Turn the heat up to medium high.
Alison Bickle
Add 1 tablespoon butter to the sauce.
Stir it in and let the sauce reduce uncovered for about 2 minutes.
Add the spinach stir to coat a couple of times until the spinach has wilted.
Alison Bickle
Nestle the chicken back into the pan, and season to taste with salt and pepper.
Bring the skillet to the table.
Spoon up chicken, vegetables and sauces into shallow bowls or plates.
Alison Bickle
Serve with crusty bread to sop up the sauce.
Alison Bickle