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Mushroom Spinach Chicken Skillet
1 ½ pounds chicken thighs, boneless and skinless
½ yellow onion, diced
3 cloves garlic, minced
1 cup mushrooms, sliced
2 cups spinach, rough chopped
1 cup basil, rough chopped
1 tablespoon extra virgin olive oil
1 cup chicken stock
2 tablespoons tomato paste
1 tablespoon unsalted butter
1 teaspoon kosher salt
½ teaspoon black pepper
Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper. Sear chicken thighs, 5 minutes on each side. Remove chicken from skillet and set aside on a plate.
Add 1 tablespoon butter and sauté onions until just translucent. Add garlic and stir frequently until fragrant. Stir in tomato paste.
Pour chicken stock in the skillet to deglaze the pan, scraping up any bits of flavor from the bottom. Bring to a boil.
Reduce heat to low and add mushrooms, spinach, and basil leaves.
Return chicken thighs to the skillet, including any juices from the plate. Increase heat to medium and cook until chicken thighs are cooked through, reaching an internal temperature of 165°F. Add more salt and pepper, to taste, before serving. Enjoy!