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Tuscan Chicken Skillet
with Italian side salad

Active: 30 min Total: 40 min

To make this elegant weeknight dinner, chicken thighs are simmered in a rich, savory pancetta and artichoke pan sauce. We serve it with a classic Italian salad on the side. A version of this meal was first featured in November 2015.

Tags

Ingredients

Servings:
4
Metric
Italian Side Salad:
  • Tomatoes, roma - 4, chopped
  • Lettuce, romaine - 2 hearts, chopped (sub butterhead)
  • Black olives, sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
  • Oil, olive - 3 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oregano, dried - 1/4 tsp
Tuscan Chicken Skillet:
  • Onions, medium - 1/2, chopped
  • Artichoke hearts, frozen or canned - 16, chopped
  • Chicken thighs, boneless and skinless - 4 large
  • Oil, cooking - 2 Tbsp
  • Pancetta - 4 oz (look for this pre-chopped in the deli section)
  • Vinegar, red or white wine - 2 tsp
  • Spinach, frozen - 6 oz (look for spinach labelled chopped or cut)
  • Rosemary, fresh - 2 sprigs
  • Stock, any type - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Chop onions. (Can be done up to 5 days ahead)
  2. Tomatoes / Lettuce - Prep as directed. (Can be done 1 day ahead)
  3. Artichoke hearts - If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
  4. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  5. Olives - Drain and rinse olives.

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Make

  1. Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.
  2. Return skillet to heat and reduce to medium heat. Add pancetta and onion (for the chicken). Saute until onion is soft, ~3 minutes. Add vinegar and spinach (no need to defrost) and saute, scraping up any dark bits in the bottom of the pan until excess liquid is cooked off. Add stock, rosemary, artichoke hearts and bring to a simmer. Return chicken thighs to pan, cover with a lid and simmer until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C). Discard rosemary sprigs.
  3. While chicken cooks, whisk together olive oil, vinegar, mustard and oregano. Toss lettuce, olives and tomatoes in dressing.
  4. Serve chicken with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (121)
Gluten-free (10)
Paleo (19)
Vegetarian (27)

55 reviews

I did not add the Pancetta (because I couldn't find any) or the artichoke hearts (because I don't like them), but the remaining was a surprisingly easy to eat dish with essentially plain chicken. I made this for my lunch for the week and now I'm actually looking forward to lunch.

By: Hannah
Posted: Jun 19, 2017
Diet: Original
0 Helpful

Used chicken breast skipped quinoa (ate like original version with bread)

By: Sarah
Posted: Feb 14, 2017
Diet: Original
0 Helpful

Loved it. The leftovers make a great soup. I chopped the chicken, added all the quinoa and veggies, and however much stock you like, a can of diced tomatoes, a little more Italian seasoning, fresh pepper. Simmer till hot. Delicious.

By: Tirzah
Posted: Feb 12, 2017
Diet: Original
0 Helpful

Would use chicken breasts and fresh spinach next time. And less chicken stock at the end.

By: Joanna
Posted: Feb 07, 2017
Diet: Original
0 Helpful

Didn't have fresh rosemary, so used dried. Woody bits in every bite. :( Lesson learned.

By: Caroline
Posted: Jan 30, 2017
Diet: Vegetarian
0 Helpful

Thought this was going to be good but I was disappointed. Kinda bland.

By: Megan
Posted: Jan 23, 2017
Diet: Original
0 Helpful