Aleta's Favorite Pan Chicken Skillet

Aleta’s Favorite Pan Chicken Skillet

The picture at the top of this blog was originally meant to be decorative. Then I looked at that beautiful skillet and realized somebody was eventually going to ask, “Where’s the recipe?”

So I created one.

This colorful chicken skillet has green beans, mushrooms, spinach, and cherry tomatoes in a light garlic-Parmesan sauce. It is filling without needing pasta or rice, and everything cooks in one glorious high-rise pan.

Serves: 5–6

Prep time: About 15 minutes

Cooking time: About 30 minutes

Ingredients

• 1½ pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon olive oil, divided
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper, plus more if needed
• Salt, optional and only if needed
• 1 small onion, diced
• 8 ounces fresh mushrooms, sliced
• 3 cloves garlic, minced, or 1½ teaspoons jarred garlic
• 12 ounces fresh green beans, trimmed
• ½ cup low-sodium chicken broth
• 1 cup cherry tomatoes
• 3 packed cups fresh spinach
• ¼ cup grated Parmesan cheese
• Juice of ½ lemon

Instructions 

1. Prepare everything first.

Cut the chicken into large, bite-size pieces. Keep the pieces substantial enough to give the finished meal some good texture and chew.

Dice the onion, slice the mushrooms, trim the green beans, and measure the other ingredients before turning on the stove. This prevents frantic garlic emergencies.

2. Season the chicken.

Place the chicken in a bowl. Sprinkle it with the paprika, garlic powder, and black pepper. Toss until the pieces are evenly coated.

You can add a small amount of salt, but the broth and Parmesan will provide some saltiness, so it may not be necessary.

3. Brown the chicken.

Heat your large high-sided skillet over medium-high heat. Add 2 teaspoons of the olive oil.

Once the oil is hot, add the chicken in a single layer. Cook for approximately 4 minutes without constantly moving it around. Turn the pieces and cook for another 3–4 minutes.

The chicken does not have to be completely cooked yet. Transfer it to a clean plate while you cook the vegetables.

4. Cook the onion and mushrooms.

Reduce the heat to medium. Add the remaining teaspoon of olive oil to the same pan.

Add the diced onion and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the onion softens and the mushrooms begin to brown.

If the vegetables start sticking, add a small splash of chicken broth instead of additional oil.

5. Add the garlic.

Add the garlic and stir for approximately 30 seconds, just until you can smell it.

Do not wander away. Garlic has no patience and will burn the moment it realizes it is unsupervised.

6. Cook the green beans.

Add the green beans and chicken broth. Stir everything together, scraping up any flavorful browned bits from the bottom of the pan.

Cover the skillet and cook for 5 minutes. The green beans should begin to soften but still retain some structure.

7. Return the chicken.

Place the chicken and any juices from the plate back into the skillet. Stir gently.

Cover and cook for another 5–7 minutes, or until the chicken reaches an internal temperature of 165°F and the green beans are as tender as you like them.

8. Add the tomatoes and spinach.

Add the cherry tomatoes and cook uncovered for 2–3 minutes. We want them warm and slightly softened, not cooked into tomato surrender.

Add the spinach a handful at a time, stirring until it wilts into the skillet.

9. Finish the sauce.

Turn the heat to low. Add the Parmesan and lemon juice, then stir everything together.

Allow the skillet to cook uncovered for another minute or two. The Parmesan will combine with the small amount of broth and pan juices to make a light coating—not a bowl of soup.

Taste and add more black pepper or a small amount of salt only if needed.

Serving Ideas

This meal can be served by itself, with steamed broccoli on the side, or with a small portion of brown rice or another grain if desired.

The leftovers should reheat well in the microwave. Add only a tiny splash of broth before reheating if the chicken seems dry.

And there it is: the official recipe for the skillet in the picture that was never supposed to require a recipe.