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Spanish Chicken Skillet

Spanish Chicken Main
Chicken is one of the most common bases for a meal, but so frequently ends up tasting bland and boring. Here, we’ve got a flavor-packed recipe in which the chicken cooks in the sauce (yay for easy clean-up!), and ends up perfectly moist and deliciously seasoned…plus we could easily eat that sauce by itself, straight out of the pan!

Weeknight meals can be a struggle sometimes, especially when it’s already been a long day, but this is a great recipe to have on hand for those days when you want a healthy, filling, delicious meal, without having to devote a ton of time or effort to making it – sounds like a win-win to us!

Spanish Chicken And Pea Skillet

30 minutes to prepare serves 6


  • 1 1/2 pounds chicken tenders, cut into bite-sized pieces
  • 1 cup frozen peas, thawed
  • 1/4 cup low-sodium chicken broth
  • 1 can crushed tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • fresh parsley, chopped, to taste
  • kosher salt and freshly ground black pepper, to taste
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  1. Heat olive oil in a large skillet over medium-high heat, then add cubed chicken pieces and brown on all sides for 2-3 minutes.
  2. Add garlic and cook for another 1 minute, or until fragrant.
  3. Pour in crushed tomatoes, chicken broth and peas, then whisk in flour. Mix in paprika, onion powder, thyme and red pepper flakes, then season generously with salt and pepper.
  4. Bring sauce to a boil, then reduce heat to low and simmer mixture for 10-15 minutes, or until chicken is cooked through. Taste and adjust seasoning, if necessary.
  5. Remove from heat and serve hot, garnished with fresh parsley, and served with rice or noodles. Enjoy!

Recipe adapted from Pinch Of Yum

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