Italian Skillet Chicken with Spinach, Tomatoes, and Onions Recipe

Italian Skillet Chicken with Spinach, Tomatoes, and Onions Recipe

How To Make Italian Skillet Chicken with Spinach, Tomatoes, and Onions

This skillet chicken recipe is inspired by classic Italian flavors and ingredients. It has red onion, capers, tomatoes, and spinach in one delicious dish.

Preparation: 12 minutes
Cooking: 25 minutes
Total: 37 minutes



For Marinade:

  • lbschicken tenders,boneless, skinless, (tenderloin, or thinly sliced chicken breasts)
  • 1tbspdried oregano
  • tspdried thyme
  • tspkosher salt
  • 1tspdried basil
  • 1tspfreshly ground pepper
  • 1zest from lemon
  • 3tbsplemon juice,(from about 1 lemon)
  • 3clovesgarlic,minced
  • 2tbspolive oil

For Vegetables:

  • 2tspolive oil
  • 1pintcherry tomatoes
  • 1mediumred onion
  • 2handfulsspinach,(about 2 packed cups)
  • 1tspcapers
  • 1tbspbutter
  • crusty bread,to serve


  1. Roll down the opening of a ziplock bag a little. Add the chicken, spices, zest,  lemon juice, garlic and olive oil. Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

  2. Lay the chicken flat in the freezer or skip the freezer and let it marinate in the fridge for a couple of hours and up to two days, then cook it according to the directions below.

  3. Take the chicken out of the freezer in the morning and it will be ready to cook by the end of the day.

  4. Peel and trim the stem ends of the onion, but leave the stem intact so it can keep the onion layers together. Slice the onion in half. Then slice each half into 5 wedges leaving a little stem with each one.

  5. Set a large skillet over medium heat add 2 teaspoons of olive oil. Once the oil shimmers, add chicken and any marinade in the bag. If any chicken is folded up, unfolded it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it.

  6. Add the onion wedges, tomatoes, and capers. Cover with a lid. Let everything simmer together for 12 to 15 minutes. The tomatoes should be soft, and the onions dull in color.

  7. Check the chicken to see if it’s cooked through by cutting a piece open. If the juices run clear, and there is no pink, the chicken is ready. Use a fork to remove the chicken to a plate and tent with foil.

  8. Turn the heat up to medium-high. Add 1 tablespoon butter to the sauce. Stir it in and let the sauce reduce uncovered for about 2 minutes. Add the spinach stir to coat a couple of times until the spinach has wilted.

  9. Nestle the chicken back into the pan, and season to taste with salt and pepper. Bring the skillet to the table. Spoon up chicken, vegetables and sauces into shallow bowls or plates. Serve with crusty bread to sop up the sauce.


  • Calories: 397.15kcal
  • Fat: 26.05g
  • Saturated Fat: 5.80g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 12.26g
  • Polyunsaturated Fat: 4.58g
  • Carbohydrates: 23.97g
  • Fiber: 3.16g
  • Sugar: 3.22g
  • Protein: 17.87g
  • Cholesterol: 51.58mg
  • Sodium: 528.73mg
  • Calcium: 59.95mg
  • Potassium: 461.87mg
  • Iron: 2.47mg
  • Vitamin A: 48.07µg
  • Vitamin C: 19.39mg
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