1Heat olive oil in a large skillet over medium heat.
2Heat olive oil in a large skillet over medium heat.
3Heat olive oil in a large skillet over medium heat.
4Season chicken breasts with salt, pepper, and smoked paprika; add to the skillet and cook until golden on both sides (about 4-5 minutes per side). Remove chicken and set aside.
5Season chicken breasts with salt, pepper, and smoked paprika; add to the skillet and cook until golden on both sides (about 4-5 minutes per side). Remove chicken and set aside.
6Season chicken breasts with salt, pepper, and smoked paprika; add to the skillet and cook until golden on both sides (about 4-5 minutes per side). Remove chicken and set aside.
7Add diced onion to the skillet and cook until softened.
8Add diced onion to the skillet and cook until softened.
9Add diced onion to the skillet and cook until softened.
10Add minced garlic, thyme, and oregano; cook for another minute.
11Add minced garlic, thyme, and oregano; cook for another minute.
12Add minced garlic, thyme, and oregano; cook for another minute.
13Add chicken broth to deglaze the pan, scraping up brown bits from the bottom.
14Add chicken broth to deglaze the pan, scraping up brown bits from the bottom.
15Add chicken broth to deglaze the pan, scraping up brown bits from the bottom.
16Add chopped sun-dried tomatoes and coconut milk; stir and cook for 2-3 minutes.
17Add chopped sun-dried tomatoes and coconut milk; stir and cook for 2-3 minutes.
18Add chopped sun-dried tomatoes and coconut milk; stir and cook for 2-3 minutes.
19Add spinach and cook until wilted.
20Add spinach and cook until wilted.
21Add spinach and cook until wilted.
22Return chicken to the skillet, spoon sauce over chicken, and serve immediately
23Return chicken to the skillet, spoon sauce over chicken, and serve immediately
24Return chicken to the skillet, spoon sauce over chicken, and serve immediately
Ingredients
1 pound chicken breasts, butterflied and pounded thin
1 pound chicken breasts, butterflied and pounded thin
1 pound chicken breasts, butterflied and pounded thin
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 small onion, diced
1 small onion, diced
1 small onion, diced
3 garlic cloves, minced
3 garlic cloves, minced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried thyme
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried oregano
1 tsp dried oregano
1 salt and pepper
1 salt and pepper
1 salt and pepper
0.5 cup broth
0.5 cup broth
0.5 cup broth
0.5 cup coconut milk, full fat cream
0.5 cup coconut milk, full fat cream
0.5 cup coconut milk, full fat cream
0.5 cup sun-fried tomatoes, chopped
0.5 cup sun-fried tomatoes, chopped
0.5 cup sun-fried tomatoes, chopped
2 cups baby spinach
2 cups baby spinach
2 cups baby spinach
Equipment
1 skillet
Tips
Variations mentioned by users include adding Dijon mustard and lemon juice, or olives halves soaked in vermouth.
Coconut milk can be substituted with almond, oat, soy, cashew, or rice milk, or with heavy cream or half-and-half for a dairy version of the recipe.
The recipe can be meal prepped and tastes better when reheated the next day because the flavors have more time to meld together. Serve warmed with your favorite sides such as pasta, vegetables, bread, or salad