The Perfect 30-Minute One-Pan Dinner
Let’s be honest, weeknights are hectic. The last thing anyone wants is a complicated recipe with a mountain of dishes. That’s where this incredible Spinach Chicken Skillet comes to the rescue! It’s a powerhouse of flavor, packed with tender chicken, earthy mushrooms, and vibrant spinach, all cooked together in a single pan. This recipe is not only ridiculously easy to make but also healthy and satisfying. It’s about to become your new go-to for those busy evenings when you crave a home-cooked meal without the fuss.
Ingredients
• 2 tbsp (28g) butter
• 4 oz (113g) sliced mushrooms
• 1 medium onion, chopped
• 2.5 lb (1.1kg) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 5 oz (142g) frozen spinach, thawed and squeezed dry
• 1 tbsp freshly squeezed lemon juice
Instructions
1. In a large skillet or pan, melt the butter over medium-high heat.
2. Add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and the mushrooms are nicely browned.
3. Add the chicken pieces to the skillet. Cook for 6-8 minutes, stirring periodically, until the chicken is golden brown on all sides and cooked through.
4. Season the chicken and vegetables with dried basil, garlic powder, salt, and pepper. Stir everything together to ensure it’s evenly coated.
5. Add the thawed and squeezed spinach to the pan. Stir and cook for 2-3 minutes until the spinach is heated through and well combined with the other .
6. Remove the skillet from the heat. Finish with a squeeze of fresh lemon juice over the top, give it one last stir, and serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1/6th of recipe
• Calories: 350 kcal
• Protein: 45g
• Fat: 15g
• Carbohydrates: 8g
Pro Tips
• For a creamier sauce, stir in ¼ cup of heavy cream or full-fat coconut milk during the last 2 minutes of cooking, allowing it to simmer and slightly thicken.
• Ensure the thawed spinach is squeezed very dry to prevent the final dish from becoming watery. Place it in a clean kitchen towel or cheesecloth and wring out all excess liquid.
• Don’t overcrowd the pan when cooking the chicken. If needed, cook it in two batches to ensure each piece gets a beautiful golden-brown sear rather than steaming.
FAQ
Q: Can I use fresh spinach instead of frozen
A: Yes, you can substitute fresh spinach. Use about 5-6 cups of fresh spinach, adding it to the pan after the chicken is cooked. Cook for 2-3 minutes, stirring until it has wilted completely.
Q: What can I serve with this chicken skillet
A: This dish is very versatile. For a low-carb meal, serve it with cauliflower rice or a side salad. It also pairs wonderfully with quinoa, brown rice, or crusty bread to soak up the pan juices.
Q: How do I make this recipe creamy
A: For a creamier sauce, stir in ¼ cup of heavy cream or full-fat coconut milk during the last 2 minutes of cooking. Allow it to simmer and thicken slightly before serving.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
