Description
A wonderfully tangy and flavor packed one pan meal that comes together rather quickly for the perfect weeknight meal. It's great as leftovers too!
Ingredients
Units
Scale
Spice Mix
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons olive oil
Chicken Dish
- 2 pounds thin chicken breast - I take 4 chicken breasts and cut each in half to create 8 thin pieces
- 3 Tablespoons butter, divided
- 2 Tablespoon olive oil, divided
- 1 medium onion - finely diced
- 8 ounces sliced mushrooms - any variety works well, I usually use cremini** see notes for substitutions
- 2 teaspoon kosher salt- divided, half if using table salt and adjust as needed
- 6-8 cloves of garlic - finely minced
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 12-16 ounces of frozen chopped spinach **see notes for fresh spinach
- 2 cups whole milk yogurt
- 6 ounces crumbed feta cheese - additional for topping
- Parsley (optional) - chopped
Instructions
- Begin by prepping your chicken breasts. Remove any fat from the breast and then slice in half lengthwise to create two thinner breasts. This ensures even and fast cooking. You may also use chicken tenders or purchase thin chicken breasts.
- 2 pounds thin chicken breast - I take 4 chicken breasts and cut each in half to create 8 thin pieces
- Combine your spice mixture together - garlic powder, salt, paprika, black pepper and oregano and coat your chicken breasts entirely along with 2 teaspoons of olive oil. You can do this in a bowl or simply a ziplock bag. You can also do this the day before if you are meal prepping.
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons olive oil
- Heat a large skillet (ideally 12-14") on medium high heat. Add your 2 Tablespoons butter and 1 Tablespoon olive oil and allow to melt while your pan continues to heat. Once bubbling, add your thin, coated chicken breasts in a single layer (4 pieces). Avoid overcrowding your pan, if you have additional breasts, cook a second batch. Allow to cook on for 3-4 minutes until golden brown then flip.
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- Continue cooking on second side for another 2-3 minutes until golden brown. Remove from skillet, these will not be fully cooked, they will finish cooking in the final sauce. Repeat with your second batch. add additional butter or oil as needed
- Add your remaining butter and oil to your skillet, keeping on medium-high heat.
- 1 Tablespoons butter
- 1 Tablespoon olive oil
- Add your diced onions, sliced mushrooms, a teaspoon of kosher salt and half a cup of water to deglaze the pan. Continue cooking for 10-12 minutes until they become soft.
- 1 medium onion - finely diced
- 8 ounces sliced mushrooms - any variety works well, I usually use cremini** see notes for substitutions
- 1 teaspoons kosher salt - half a teaspoon if using table salt
- 1/2 cup water
- Add your minced garlic, red pepper flakes and oregano. Cook until just fragrant, about 3 minutes.
- 6-8 cloves of garlic - finely minced
- 1 teaspoon kosher salt, half a teaspoon if using table salt
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Add your frozen spinach and cook until soft and wilted.
- 12-16 ounces of frozen chopped spinach
- Add your yogurt and 1 cup of water to the pan and allow to cook on medium-high until it becomes slightly thickened and bubbly.
- 2 cups whole milk yogurt
- 1 cup water** - see notes for replacing with heavy cream if desired
- Nestle your chicken breasts back into the skillet. Cover and allow to cook on medium-low for 10-12 minutes until sauce is bubbling and chicken is fully cooked through.
- Add your crumbled feta to the pan and top with chopped parsley if desired.
- 6 ounces crumbed feta cheese - additional for topping
- Parsley (optional) - chopped
- Check for additional seasonings, especially salt and add if needed. Serve and top with additional feta cheese and chopped parsley (if desired). Serve with crusty bread or rice.
Notes
- If using fresh spinach, you'll need 24 ounces, I like to roughly chop but that's not necessary - just preference. Add in about half, let it wilt, then add the rest.
- You may replace the one cup of water with heavy cream if you'd like a creamier version of this dish.
- If you don't enjoy mushrooms you can simply omit or replace with sun-dried tomatoes or artichoke hearts!