Chicken Skillet Recipe

Prepare and marinate chicken

Pat the chicken dry with paper towels. In a bowl combine 2 tbs olive oil, 3 minced garlic cloves, smoked paprika, dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken and turn to coat evenly. Let marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated).

While the chicken marinates, slice the onion, bell pepper and carrot. Mince the additional 2 garlic cloves. Measure out the spinach so it’s ready to add later.

Sear chicken

Heat a large (10–12") skillet over medium-high heat. Add 1 tbs olive oil. When oil is shimmering, add chicken in a single layer (work in batches if necessary). Sear without moving 3–4 minutes until a golden crust forms, then flip and cook another 3–4 minutes until just cooked through (internal temp 165°F / 74°C for breasts, or 170°F / 77°C for thighs). Transfer chicken to a plate and tent loosely with foil.

Sauté vegetables

Reduce heat to medium, add 1 tbs butter to the same skillet. Add sliced onion, bell pepper and carrot. Season lightly with a pinch of salt and cook, stirring occasionally, 5–6 minutes until softened and beginning to brown. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Deglaze and make sauce

Pour 3 tbs chicken broth into the skillet and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in 1 tbs lemon juice, 1 tsp Dijon mustard and 1/4 tsp red pepper flakes (if using). Simmer 1–2 minutes until sauce slightly thickens.

Finish skillet

Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the vegetables and sauce. Add the packed spinach and gently fold into the sauce; it will wilt quickly (about 1–2 minutes). Spoon sauce over chicken and simmer together 1–2 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish and serve

Turn off the heat and stir in chopped parsley. Serve the chicken and vegetables over cooked rice or mashed potatoes if desired. Sprinkle with grated Parmesan for extra richness.