Lemon Parmesan Chicken Skillet

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into pieces (680 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 medium zucchini, sliced into half moons (400 g)
• 1 pint cherry tomatoes (300 g)
• 3 cloves garlic, finely grated (9 g)
• 1/2 cup chicken broth (120 g)
• 1 lemon, zested and juiced (120 g)
• 1/2 cup grated Parmesan (50 g)
• 3 packed cups baby spinach (90 g)
• 2 tablespoons chopped basil (6 g)

Instructions

1. Prep. Pat chicken dry and cut larger thighs into two or three equal pieces. Season with salt and pepper. Slice zucchini into half moons, grate garlic, zest and juice the lemon before heating the skillet.
2. Brown chicken. Heat olive oil in a wide skillet over medium-high heat. Add chicken in one layer. Cook until deeply browned on both sides, 6 to 8 minutes total. Transfer chicken to a plate, leaving drippings behind.
3. Soften vegetables. Lower heat to medium. Add zucchini and tomatoes; cook until zucchini has browned edges and tomatoes begin to wrinkle, about 6 minutes. Add garlic and stir for 30 seconds, keeping it moving so it softens without darkening.
4. Make sauce. Pour in broth, lemon zest, and lemon juice. Scrape the skillet bottom with a wooden spoon to dissolve browned bits. Simmer 2 minutes until slightly reduced. Return chicken and any plate juices to the skillet.
5. Cook through. Cover loosely and cook until the thickest chicken piece reaches 165°F, about 5 to 7 minutes depending on size. Remove from heat and let stand uncovered for 2 minutes so the sauce settles around the chicken and vegetables.
6. Finish. Fold in spinach until wilted. Stir in Parmesan gradually until melted and glossy, then add basil. Taste and adjust pepper or lemon as needed. Divide chicken, vegetables, and sauce among four shallow bowls.

Notes

• A 12-inch skillet gives the chicken room to brown. In a smaller pan, sear in batches and hold the first batch on a plate; crowding steams the meat instead of building color.
• Lemon size varies. Start with juice from half the lemon for gentler acidity, then add more after the Parmesan melts and taste the finished sauce at the table.

Nutrition Facts