Creamy Chicken-Tomato Skillet

Description
A quick chicken skillet dinner served over lemony spinach rice.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup grape tomatoes
• 1/2 cup sliced white onion
• 1 garlic clove, grated
• 1 teaspoon chopped fresh rosemary
• 1 1/2 cups unsalted chicken stock
• 2 tablespoons all-purpose flour
• 1 package ready rice
• 3 cups chopped baby spinach
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a skillet over medium-high heat.
2. Season the chicken with half the salt and pepper and cook until it begins to brown.
3. Add the tomatoes, onion, garlic, and rosemary and cook until the onion softens.
4. Whisk the stock and flour together, then pour into the skillet and scrape up the browned bits.
5. Cook until the sauce thickens, 3 to 4 minutes.
6. Heat the rice and toss it with the spinach, lemon zest, lemon juice, and remaining salt and pepper.
7. Serve the chicken mixture over the rice.