Chicken Tomato Skillet
A quick meal that can be made any night of the week, and a great place to start when you need to clean out your fridge/pantry
Ingredients
- 1 Package Boneless Skinless Chicken Thighs 5-6 usually come in the package
- 12 small/med Tomatoes I had Campari sized - could also used a can of crushed tomatoes. Sliced in half or quartered.
- 1 package Baby Spinach
- 2 cups Chicken Broth
- 1 medium Onion diced
- 3 cloves Garlic minced
- Kosher Salt and Black Pepper
- 1-2 teaspoons Cajun Seasoning
- 1-2 tablespoons Extra Virgin Olive Oil
Instructions
- Seasons chicken thighs with salt, pepper and Cajun seasoning on both sides.
- In a medium/large skillet add a couple of swirls of olive oil, once heated add the chicken thighs top side down and leave until browned and they release from the pan. Once browned, flip for another 2-3 minutes. Remove to a plate.
- In the same pan, add the onions and garlic and cook for 1-2 minutes, then add the tomatoes and broth. Let this simmer until the tomatoes breakdown, taste for seasonings and adjust to your liking. Roughly 4-5 minutes.
- Add the chicken thighs back into the sauce and finish cooking if they need to. let this simmer on low for 3-4 minutes and serve over rice.