Description
A simple yet flavorful Italian-inspired one-pan dinner featuring juicy chicken, vibrant cherry tomatoes, garlic, and fresh spinach, all cooked in a light vegetable broth. Perfect for weeknight meals with minimal cleanup and a harmonious blend of savory and herbal aromas.
Ingredients
4 boneless, skinless chicken breasts (or thighs for extra flavor)
1 pint (24 oz) cherry tomatoes, halved if not pre-cut
3 cloves garlic, minced or pressed
4 oz fresh spinach (or frozen, thawed and drained)
1 cup low-sodium vegetable broth
2 tbsp olive oil
1 tsp dried oregano
1 tbsp lemon juice (optional, per recipe step 3)
Instructions
Preheat oven to 375°F (190°C)
Pat chicken breasts dry and season with salt, pepper, and oregano
Heat olive oil in a large oven-safe skillet over medium-high heat
Sear the chicken skin-side down for 5 minutes until golden. Flip and repeat; transfer to oven
Surround chicken with halved cherry tomatoes, garlic, and spinach. Pour broth and 1 tbsp lemon juice into the pan
Bake for 20 minutes until chicken reaches 165°F and tomatoes soften
Notes
Use chicken thighs for richer flavor.
Halve cherry tomatoes for even cooking.
Thaw and drain frozen spinach thoroughly.
Sealing chicken skin first creates a moisture barrier.
Cast iron skillet ensures even heat distribution and crispy skin.
Add spinach during the final 5 minutes of baking to preserve color and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg