Italian Skillet Chicken with Spinach, Tomatoes, and Onions

Ingredients

• 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
• 1 tablespoon dried oregano
• 2 1/2 teaspoons dried thyme
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon dried basil
• 1 teaspoon freshly ground pepper
• Zest from 1 lemon
• 3 tablespoons lemon juice, from about 1 lemon
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 1 pint cherry tomatoes
• 1 medium red onion
• 2 large handfuls spinach, about 2 packed cups
• 1 teaspoon capers
• 1 tablespoon butter
• Crusty bread, to serve

Directions

1. Use a Sharpie to mark a gallon-sized zip top bag with the date and the recipe name, so you’ll know exactly what’s tucked away in there later. If you’d rather, write the cooking directions right on the bag.
2. Fold the top of the bag down a bit before you start, which keeps any raw chicken juices from ending up on the outside of the zip top. Put the chicken, spices, zest, lemon juice, garlic, and olive oil into the bag.
3. Press out as much air as you can, then seal the bag tightly. Massage everything around until the chicken is evenly covered in the marinade. Place the bag flat in the freezer and freeze for up to 6 months.
4. If you’re not freezing it, you can let the chicken marinate in the refrigerator for 2 hours and up to 2 days, then cook it using the directions below.
5. Before cooking, thaw the chicken. Pull it from the freezer in the morning before work, and it should be ready by the end of the day.
6. Peel the onion and trim the stem ends, but don’t cut the stem away completely; you want it to help hold the layers together. Cut the onion in half, then cut each half into 5 wedges, keeping a bit of stem attached to each wedge.
7. Place a large skillet over medium heat and add 2 teaspoons of olive oil. When the oil is shimmering, add the chicken along with all the marinade from the bag. If any pieces are tucked or folded, open them up so they sit flat in the pan. Cook for 2 minutes, then turn the chicken over.
8. Add the onion wedges, tomatoes, and capers to the pan, then cover with a lid. Let everything simmer together for 12 to 15 minutes, until the tomatoes have softened and the onions look muted in color.
9. Cut into a piece of chicken to check that it’s cooked through. When the juices run clear and there’s no pink, transfer the chicken to a plate with a fork and tent it with foil.
10. Increase the heat to medium high. Add 1 tablespoon butter to the sauce, stir it in, and let the sauce reduce uncovered for about 2 minutes. Add the spinach and stir to coat 2 times, just until the spinach wilts.
11. Slide the chicken back into the skillet, then season to taste with salt and pepper. Bring the skillet to the table, and spoon the chicken, vegetables, and sauce into shallow bowls or plates. Serve with crusty bread for soaking up the sauce.