Creamy Chicken Skillet Supper with Greens

Ingredients

• 1 (2-ounce) tin anchovies in olive oil, undrained
• 2½ tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon kosher or sea salt, divided
• ½ teaspoon black pepper, divided
• 3 scallions (green onions), green and white parts, thinly sliced
• 8 cups (12 ounces) chopped fresh spinach
• 1 cup chopped parsley and/or cilantro, leaves and stems
• 1 cup plain 2% Greek yogurt

Instructions

1. 1Reserve the parsley and cilantro stems for future use.
2. 2Remove the anchovies from the tin using a fork and set them aside.
3. 3Warm two tablespoons of olive oil and all the oil from the anchovy tin in a large skillet over medium heat. Stir in the minced garlic and cook continuously for 30 seconds.
4. 4Lower the heat to medium-low. Add six anchovies to the skillet, saving the rest for another meal. Mash the anchovies with a wooden spoon or spatula, stirring frequently for one minute.
5. 5Keep cooking and stirring occasionally for 10 more minutes until the anchovies melt completely into the oil.
6. 6Take the skillet off the heat and transfer the oil mixture into a small bowl to cool.
7. 7Place the skillet back on the stove over medium heat and warm the remaining half tablespoon of olive oil. Season the chicken pieces with a quarter teaspoon each of salt and black pepper.
8. 8Put the seasoned chicken and sliced scallions into the skillet. Cook for five minutes, stirring frequently.
9. 9Mix in half of the chopped spinach. Cook for two minutes until it starts to wilt, then stir in the rest of the spinach.
10. 10Continue cooking and stirring for two to three more minutes until the chicken is fully cooked and the spinach has completely wilted. Remove the pan from the heat.
11. 11Hold the chicken and spinach in the skillet using a lid, and carefully pour the excess liquid into a measuring cup. Leave roughly one tablespoon of liquid in the pan.
12. 12Spoon the liquid out into the measuring cup if tilting the pan is too difficult. Stir the chopped parsley, cilantro, and the remaining quarter teaspoon each of salt and pepper into the chicken.
13. 13Set the skillet aside momentarily.
14. 14Whisk the Greek yogurt into the cooled anchovy and garlic oil bowl. Pour in two tablespoons of the reserved cooking liquid from the measuring cup and mix well.
15. 15Pour the yogurt sauce over the chicken and spinach in the skillet, folding everything together gently.
16. 16Stir in additional reserved cooking liquid one tablespoon at a time if the sauce appears too thick.
17. 17Select your preferred leafy greens to use in place of the spinach.
18. 18Swap in delicate greens like arugula, watercress, or Swiss chard directly for the spinach.
19. 19Cook hardy greens like chopped collards, kale, or mustard greens in the skillet at the start with the chicken and scallions.

Nutrition

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