Smoky Paprika Chicken Skillet with White Beans and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Season the chicken with 1 teaspoon salt, black pepper, 1 teaspoon smoked paprika, and dried oregano, coating all the pieces evenly.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring once, until lightly colored on the outside. Transfer it to a plate; it does not need to be fully cooked at this stage.

4. 4

   Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion and cook for 3 minutes until it starts to soften. Stir in the garlic and the remaining 1 teaspoon smoked paprika, and cook 30 seconds more, stirring so it does not burn.

5. 5

   Add the cherry tomatoes, white beans, chicken broth, and remaining 1/2 teaspoon salt. Stir well and let it gently simmer for 2 minutes.

6. 6

   Return the chicken to the skillet, nestling it over the beans and tomatoes. Transfer the skillet to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the tomatoes are roasted and juicy.

7. 7

   Remove the skillet from the oven and place it back over low heat. Add the spinach, lemon zest, and lemon juice. Stir gently for 1 to 2 minutes until the spinach wilts.

8. 8

   Turn off the heat, sprinkle the fresh parsley over the top, and taste to adjust salt if needed. Serve hot straight from the skillet.