A bright, comforting one-pan dinner with golden chicken, vegetables, and a silky lemon-herb sauce.
- 4 boneless (skinless chicken thighs)
- 1 tablespoon olive oil
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1 lemon (zested and juiced)
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 2 cups baby spinach
- 1 cup cherry tomatoes (halved)
- 2 tablespoons chopped parsley
Pat the chicken dry and season it with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about five to six minutes per side, until deeply golden and cooked through. Move it to a plate.
Lower the heat slightly. Add garlic and stir for about 30 seconds. Pour in the broth, lemon juice, lemon zest, honey, and Italian seasoning. Scrape up the flavorful browned bits from the bottom of the pan. Let the sauce gently bubble until it reduces slightly. Add the spinach and tomatoes, stirring just until the spinach softens. Return the chicken to the skillet and spoon the sauce over it. Finish with parsley.