I’m sharing a super easy but yummy chicken dish to throw together for a weeknight meal or it’s special enough for company. My friend Heidi made it for us on our last visit to Oklahoma and we all loved it!
Start with 3-4 chicken breasts and if they are thick butterfly them (cut open through the thickest part like a book) so they’ll cook quicker without getting tough.
Put 1T butter and about the same amount of olive oil in a skillet and heat. Season the chicken and then brown on both sides.
Cut desired amount of cherry tomatoes in half.
When the chicken is done browning (I was having trouble getting mine to brown up) add the tomatoes and then cover with several large handfuls of spinach.
Replace the lid until spinach is wilted and the tomatoes are warmed through.
Once the spinach has wilted add Parmesan cheese and cover with the lid again so it can melt.
I served mine with Quinoa that I added some pesto, sundried tomatoes and artichoke hearts to. Heidi served it with pasta and pesto which was delicious, I was just trying to stay away from pasta.
This dish can easily be made for two people or a large group.
Skillet Chicken With Tomatoes and Spinach
Cherry Tomatoes, cut in half
1T. Olive Oil
Melt butter and add oil and let get hot.
Add the chicken breasts seasoned with salt and pepper and brown on each side
Once browned add sliced cherry tomatoes and spinach and cover to allow the spinach to wilt.
Once the spinach is wilted add Parmesan cheese and cover again to allow it to melt.
Serve with a starchy side such as quinoa, pasta or mashed potatoes.
Farro or Barley are my favorites to serve this over. They both have a great “chew” to them and can be served plain or add a spoonful of pesto for a little zip.
Happy Tuesday friends!