Italian Skillet Chicken

True confession: I should have served it over pasta. But you find me someone who turns down roasted potatoes and I’ll show you a liar.

Ingredients

Marinade

1 1/2 lbs boneless, skinless chicken breasts, thinly sliced

1 tbsp dried oregano

2 1/2 tsp dried thyme

1 1/2 tsp kosher salt

1 tsp dried basil

1 tsp freshly ground black pepper

1 lemon, zested

3 tbsp fresh lemon juice (from the zested lemon)

3 garlic cloves, minced

2 tbsp olive oil

Vegetables

2 tsp olive oil

1 pint cherry tomatoes

1 medium red onion, cut into 8 wedges

2 large handfuls kale, about 2 packed cups

1 tbsp capers, drained

1 tbsp unsalted butter

Preparation

1. Add the chicken, spices, lemon zest, lemon juice, garlic, and olive oil to a large zip-top bag. Seal, pressing out the air, and massage to distribute the marinade evenly. Refrigerate for at least 2 hours.

2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken in a single layer, along with any marinade from the bag — do not crowd the pan. Cook for 2 minutes without moving, then flip.

3. Add the onion wedges, tomatoes, and capers. Cover and simmer for 12–15 minutes, until the tomatoes have burst and softened and the chicken is cooked through to 165°F. Transfer the chicken to a plate and tent loosely with foil.

4. Increase the heat to medium-high. Add the butter and stir to melt it into the sauce. Simmer uncovered until the sauce has reduced slightly, about 2 minutes. Add the kale and cook, stirring, until just wilted, about 2 minutes.

5. Return the chicken to the skillet and serve with crusty bread, over pasta, or alongside roasted potatoes.

Notes

Inspired by Simply Recipes.