Ingredients for Mediterranean Skillet
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs small red potatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup dry white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon paprika
- 5 ounces fresh spinach
- 1 teaspoon salt and 1/2 teaspoon black pepper
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How to Make Mediterranean Skillet
- Heat 2 tablespoons of olive oil in a large oven-safe skillet (or Dutch oven) over medium heat.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and season generously with salt and pepper. Cook, stirring occasionally, until browned on all sides (about 8-10 minutes).
- Add 1.5 lbs small red potatoes, quartered; 4 cloves garlic, minced; 1 medium onion, chopped; and 1 red bell pepper, chopped. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Continue cooking for 5-7 minutes, stirring frequently, until vegetables begin to soften.
- Pour in 1/2 cup dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes.
- Stir in 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 (28 ounce) can crushed tomatoes, and 1/2 teaspoon paprika.
- Cover the skillet and reduce heat to low. Simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through, stirring occasionally.
- Remove from heat and stir in 5 ounces fresh spinach until wilted.
- Serve immediately with crusty baguettes and aioli (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
78g
Fat
70g
Carbs
47g