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Chef's Cooking Tips
- Use boneless, skinless chicken breasts for faster cooking and even heat.
- Don’t overcrowd the skillet; cook in batches if needed to get a nice sear.
- Add fresh herbs like oregano or parsley at the end for a burst of freshness.
Ingredients 0/12
Why This Recipe Is So Loved
Step 1
Mix the oregano and pepper together, and add salt if you like. Sprinkle this seasoning evenly over the chicken. Heat a tablespoon of oil in a 10-inch skillet over medium-high heat. Place the chicken in the pan, seasoned side down, then cover and cook for about 6 minutes until it’s nicely browned. Flip the chicken over, lay two lemon slices on each piece, cover again, and cook for another 6 minutes or until the chicken is cooked through (a meat thermometer should read 165°F).
Step 2
Once the chicken is done, transfer it to a plate and loosely cover it to keep warm. In the same skillet, add the remaining tablespoon of oil and toss in the sun-dried tomatoes and garlic. Stir constantly and cook for about a minute until fragrant. Then stir in the rice, chicken stock, the rest of the oregano, and pepper. Gradually add the spinach, stirring gently until it wilts.
Step 3
Finally, nestle the chicken breasts back into the skillet, sprinkle everything with cheese and pine nuts, and let it all warm through before serving.
