Tuscan Roasted Chicken with Spinach and Bell Peppers
Make Tuscan Roasted Chicken with Spinach and Bell Peppers, an Italian dinner recipe with boneless, skinless chicken thighs, red bell pepper, yellow bell pepper. It has about 45 min, about 450 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Tuscan Roasted Chicken with Spinach and Bell Peppers is an Italian dinner recipe that takes about 45 min, makes 4 servings, has about 450 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonTuscan Roasted Chicken with Spinach and Bell Peppers ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 pint cherry tomatoes
- 0.5 medium red onion
- 5 oz fresh spinach
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 cup chicken broth
How to make Tuscan Roasted Chicken with Spinach and Bell Peppers
- Preheat your oven to 400°F (200°C) and pat the chicken thighs dry with paper towels to ensure a crispy sear.
- Dice the red and yellow bell peppers, quarter the red onion, and halve the cherry tomatoes. Mince the garlic cloves.
- In a large bowl, toss the diced bell peppers, quartered red onion, and halved cherry tomatoes with 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- Season the chicken thighs all over with the remaining 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once shimmering, sear the chicken thighs for 3-4 minutes per side until golden brown, then remove them from the skillet and set aside.
- Add the seasoned vegetables to the hot skillet, spreading them in an even layer. Sauté for 5-7 minutes, stirring occasionally, until they start to soften and caramelize slightly. Stir in the remaining 2 teaspoons of minced garlic.
- Nestle the seared chicken thighs among the vegetables in the skillet. Pour in the 1/4 cup of chicken broth, then transfer the skillet to the preheated oven.
- Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The vegetables should be tender and lightly roasted.
- Remove the skillet from the oven and stir in the 5 ounces of fresh spinach, allowing it to wilt from the residual heat. Let the dish rest for 5 minutes before serving directly from the skillet.
Tuscan Roasted Chicken with Spinach and Bell Peppers FAQ
How do I make Tuscan Roasted Chicken with Spinach and Bell Peppers?
Make Tuscan Roasted Chicken with Spinach and Bell Peppers by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Tuscan Roasted Chicken with Spinach and Bell Peppers?
The main ingredients include boneless, skinless chicken thighs, red bell pepper, yellow bell pepper, cherry tomatoes, red onion. The full ingredient list is included on this page.
How long does Tuscan Roasted Chicken with Spinach and Bell Peppers take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Tuscan Roasted Chicken with Spinach and Bell Peppers?
Recipe Genius estimates about 450 calories per serving. Nutrition is estimated, so use your own labels when precision matters.