One pan creamy tomato and spinach chicken

Colourful, creamy and comforting – this is definitely a family friendly one-pan dinner that deserves a place on your weeknight table! Golden, juicy chicken thighs are nestled into a luxurious Parmesan sauce with blistered tomatoes, spinach and a splash of fresh lemon juice. With the first hints of spring in the air, this is a wonderful dinner for the change of season – comforting for cooler evenings, but with plenty of fresh, bright flavours.

I love serving this dish with mash or smashed baby potatoes, but rice or orzo would also be delicious. Or you can keep things really simple with a crusty loaf on the side for mopping up every last drop of that gorgeous sauce. If you don’t have marinated sun-dried tomatoes, regular sun-dried tomatoes work perfectly too. Simply soak them in hot water for 15 minutes before chopping.

Best of all, everything comes together in one pan. Easy to cook, so satisfying to eat. The combination of tender chicken, creamy Parmesan sauce, sweet tomatoes and fresh spinach makes every mouthful delicious. It’s simple, comforting family food with a touch of something special.

If you like the look of this dish you’ll also enjoy this one pot mushroom orzo or this easy miso and ginger chicken.

CREAMY TOMATO & SPINACH CHICKEN

Servings: 4
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10 ml (2 tsp) olive oil
200 g baby plum tomatoes
500 g deboned and skinless chicken thighs
salt and freshly ground black pepper
2.5 ml (½ tsp) smoked paprika
5 ml (1 tsp) butter
1 brown onion, finely chopped
2 cloves garlic, minced
50 g marinated sun-dried tomatoes, roughly chopped* (See note below)
60 ml (¼ cup) white wine
250 ml (1 cup) chicken stock
250 ml (1 cup) fresh cream
5 m (1 tsp) Dijon mustard
50 g grated Parmesan
100 g baby spinach
5 ml (1 tsp) lemon juice

1.) Heat one teaspoon of olive oil in a frying pan. Add the tomatoes and cook for a few minutes, shaking the pan regularly until the tomato skins have blistered and are starting to split. Transfer the tomatoes to a plate and set aside.

2.) Heat the remaining olive oil in the same pan. Season the chicken with salt, pepper and smoked paprika. Cook for a few minutes on each side to brown. Transfer the chicken to a plate and set aside.

3.) Melt the butter in the same pan. Add the onion and cook for 5 minutes to soften. Add the garlic and sun-dried tomatoes and cook for another minute. Add the wine and allow to simmer, using it to deglaze the pan.

4.) Once most of the liquid has evaporated add the chicken stock and cream. Bring to a simmer, then add the mustard and Parmesan. Season with salt and pepper, and whisk to combine. Bring the sauce back to a simmer, then add the chicken pieces back in. Allow to simmer for 10 minutes, or until the chicken is cooked.

5.) Add the spinach and allow the spinach to wilt. Stir in the tomatoes and lemon juice. Check the seasoning and serve with baby potatoes, rice or roasted vegetables.

*You can also use regular sun-dried tomatoes. Simply soak them in freshly boiled water for 15 minutes, drain and chop.