Ricotta, Feta, and Spinach Chicken Skillet
Serves 415 mins prep30 mins cook
A delicious one-pan meal featuring bone-in chicken thighs cooked with ricotta, feta, spinach, and cherry tomatoes, bringing hearty flavors perfect for cooler weather. Serve over rice or pasta, or with crusty bread for dipping.
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What you need
Instructions
1: Season the chicken with salt and pepper and pat dry. 2: Heat a large sauté pan over medium heat and add 1/2 tablespoon of oil. 3: Add chicken skin side down and cook for about 4 minutes until crispy and browned. 4: Flip and cook for another 4-5 minutes then remove and set on a plate. 5: Scrape the brown bits out of the pan and discard, keeping about 1 tablespoon of oil. 6: Add the chopped onions and cook for 3 minutes. 7: Add the cherry tomatoes and cook for another 4 minutes. 8: Add the chopped garlic and cook for another 1-2 minutes until fragrant. 9: Add the broth, coconut milk, spinach, coconut aminos, salt, herbs de province, pepper, and garlic powder. 10: Increase heat, bring to a boil, then reduce to simmer for about 5 minutes. 11: Add the chicken back in and submerge in the liquid. 12: Cook for about 8-10 minutes over medium until the chicken is fully cooked. 13: Add a few scoops of ricotta and some fresh herbs.View original recipe