Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds chicken thighs, boneless and skinless
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups spinach, rough chopped
  • 1 cup basil, rough chopped
  • 1 tablespoon extra virgin olive oil
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instruction

  • Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper. Sear chicken thighs, 5 minutes on each side. Remove chicken from skillet and set aside on a plate.
  • Add 1 tablespoon butter and sauté onions until just translucent. Add garlic and stir frequently until fragrant. Stir in tomato paste.
  • Pour chicken stock in the skillet to deglaze the pan, scraping up any bits of flavor from the bottom. Bring to a boil.
  • Reduce heat to low and add mushrooms, spinach, and basil leaves.
  • Return chicken thighs to the skillet, including any juices from the plate. Increase heat to medium and cook until chicken thighs are cooked through, reaching an internal temperature of 165°F. Add more salt and pepper, to taste, before serving. Enjoy!