Lemon Herb Chicken Skillet

Tender chicken breast and penne pasta cooked in one skillet with a zesty lemon-herb sauce, fresh spinach, and cherry tomatoes for a complete, easy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.28/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• fresh

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (cut into 1-inch pieces)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 clove garlic (minced)
• 3 cup chicken broth
• 1 cup milk
• 1 cup penne pasta
• 1 cup cherry tomatoes (halved)
• 3 cup fresh spinach
• 2 tablespoon lemon juice
• 0.25 cup Parmesan cheese

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken breast pieces, dried oregano, dried thyme, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
2. Add minced garlic to the skillet and cook for 1 minute until fragrant.
3. Pour in the chicken broth and milk, then add the uncooked penne pasta. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
4. Stir in the halved cherry tomatoes and fresh spinach. Cook for another 2-3 minutes, until the spinach wilts and the tomatoes soften slightly. Remove from heat and stir in the lemon juice.
5. Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition (per serving)

• Calories: 279
• Protein: 31 g
• Carbohydrates: 22.4 g
• Fat: 7.3 g
• Fiber: 2.5 g
• Sodium: 846 mg
• Saturated Fat: 1.5 g
• Sugar: 4.3 g
• Cholesterol: 84 mg