I love being able to make a delicious lunch without all the hassle, dishes and clean-up of a typical dinner. So making a one-pan lunch is great for me when I want something hot but also quick. I wash one pan when I’m finished cooking. Easy. That and the fact that sun dried tomatoes are one of my favorite ingredients inspired today’s lunch.
QUICK ITALIAN CHICKEN WITH SUN DRIED TOMATOES
Prep time
Cook time
Total time
Author: Alicia Shaw
Serves: 2
Ingredients
- 1 tablespoon of oil from a jar of sun dried tomatoes
- 1 teaspoon olive oil
- 1 lb boneless, skinless, chicken thighs (about 5 thighs)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- salt and pepper
- ½ an onion, sliced
- 2 cloves garlic, chopped
- 1 bunch dino kale, chopped (thick part of rib removed)
- ¼ cup white wine
- 1 14 oz. can diced tomatoes
- ⅓ cup sun dried tomatoes
- Handful of arugula
Instructions
- Season both sides of the chicken thighs with dried basil, oregano, thyme, salt and pepper.
- Heat sun dried tomato oil and olive oil in a pan over medium-high heat. Add chicken thighs and cook for about 3 minutes on each side creating a golden crust.
- Remove the chicken from the pan and set aside. It will not be cooked all the way through yet, just seared on the outside.
- Add the onion, garlic, and kale to the pan. Sauté until wilted about 3 minutes.
- Add the white wine, scraping any browned bits off the bottom of the pan. Cook for about one minute.
- Add the can of diced tomatoes (including the liquid) and sun dried tomatoes. Stir to combine. Add the chicken back into the pan.
- Reduce the heat to medium low and simmer for about 5 minutes or until the chicken is cooked through.
- Serve with fresh arugula on top. (Optional: dress arugula first with a drizzle of extra virgin olive oil and a splash of red wine vinegar.)
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