Chicken

Quick Tomato Chicken Skillet

Chicken browned first, then a can of tomatoes in the same pan. Spinach or peas go in at the end so they stay recognizable. Rice or bread makes it a full plate if you have either.

Prep: 10 minutesCook: 20 minutesServes: 4

Ingredients

• 1 pound boneless chicken thighs or breasts, cut in bite-size pieces
• 1 tablespoon oil
• Salt and black pepper
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 can (14 to 15 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 2 cups fresh spinach, or 1 cup frozen peas

Instructions

1. Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken until browned and cooked through, about 7 minutes. Move it to a plate.
2. In the same pan, cook the onion about 3 minutes, until soft. Add the garlic and oregano. Stir for half a minute.
3. Pour in the tomatoes and a pinch of salt. Simmer about 8 minutes, until the sauce looks a little thicker than it did from the can.
4. Return the chicken and any juices on the plate. Add the spinach and stir until it wilts, or the peas until they are hot.
5. Taste. Add salt if the tomatoes still taste flat. Serve from the pan.

Substitutions

• No chicken: add a drained can of chickpeas with the tomatoes and skip the browning step.
• No spinach or peas: a handful of leftover cooked vegetables, added at the end.
• No onion: start the garlic in the oil and simmer the tomatoes a minute longer.

Storage

Cool and refrigerate in a covered container for up to 3 days. Reheat in a pan with a spoon of water until hot.

Related: Chicken rice bowl, Tomato chickpea skillet.