Chicken and Vegetable Skillet Recipe

5 from 1 vote

Test your vegetable know-how with this recipe by creating a simple yet elegant dish that relies on the best ingredients.

Course Main Course

Cuisine American

Keyword chicken, skillet, vegetable

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 388kcal

Cost 8

Heat olive oil in a skillet over medium-high heat.
¼ cup olive oil
Add onion and garlic; cook for 4 to 5 minutes or until soft.
1 onion, 4 garlic cloves
Add the tomatoes and eggplant to the skillet and cook for 8 to 10 minutes or until soft.
4 tomatoes, 1 eggplant
Sprinkle with the fresh basil and season with salt and pepper to taste; then, pour in the tomato sauce and stir well.
½ cup fresh basil, 1 ½ cups tomato sauce
Simmer for 8 to 10 minutes, stirring occasionally.
Blend sauce and vegetables using a blender or immersion blender, pulsing until the sauce is smooth. Add more tomato sauce for a thinner consistency.
Melt cooking fat in another skillet over medium heat and cook the diced potatoes for 5 to 8 minutes.
2 sweet potatoes, Cooking fat
Add the chicken and cook for 4 to 5 minutes or until no longer pink.
2 chicken breasts
Pour the tomato sauce over the chicken and mix well.
Add in the spinach and cook for 4 to 5 minutes or until wilted.
2 cups lightly packed spinach