Recipes For New Cooks is not a gimmick—it's a practical, hands-on guide disguised as a simple skillet dinner. You'll learn the foundational skills of searing, deglazing, and building a quick pan sauce, all while producing a complete, satisfying meal. No fancy equipment, no obscure ingredients, just solid technique and clear instructions.
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This recipe is engineered for success: it uses a single pan, a short ingredient list, and visual cues to confirm each step. By the end, you'll have a juicy chicken breast, tender vegetables, and a glossy sauce—proof that you can cook from scratch with confidence.
I've broken down every step with specific temperatures, times, and doneness indicators. You'll know exactly what to look for, so you can replicate this dish perfectly and then apply the same principles to other recipes.
Why You'll Love This Recipe
About the Ingredients
2 boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
Cut in half horizontally to create 4 thin cutlets. If you prefer dark meat, use boneless thighs—just increase cooking time by 2-3 minutes.
1 teaspoon kosher salt, divided
Use Diamond Crystal or Morton; if using table salt, reduce by half. Salt is essential for flavor and moisture retention.
1/2 teaspoon black pepper, freshly ground
Pre-ground works, but freshly ground adds more aroma. Substitute with white pepper for a milder heat.
1 tablespoon olive oil, divided
Use a neutral oil like canola if you prefer. Extra virgin olive oil has a lower smoke point, so watch the heat.
1 medium yellow onion, thinly sliced (about 1 cup)
Substitute with shallots or leeks for a sweeter flavor. Slice uniformly for even cooking.
2 cloves garlic, minced
Fresh garlic is key; jarred minced garlic can be used in a pinch but reduce to 1 teaspoon.
1 cup (240ml) low-sodium chicken broth
Use vegetable broth for a vegetarian version. Low-sodium is crucial to control saltiness.
1 tablespoon Dijon mustard
Yellow mustard works, but Dijon adds a tangy depth. If you're out, mix 1 tsp mustard powder with 1 tsp vinegar.
1 teaspoon dried thyme
Fresh thyme (1 tablespoon) is even better. Oregano or rosemary can substitute.
1 cup (150g) cherry tomatoes, halved
Use any ripe tomato, chopped. Grape tomatoes are sweeter; if using regular, remove seeds.
2 cups (60g) baby spinach
Kale or Swiss chard can be used—just add a few extra minutes. Spinach wilts quickly.
1 tablespoon unsalted butter
Optional but adds richness. Use a dairy-free alternative like olive oil if needed.
Tips & Tricks
Pat chicken dry before searing
Moisture prevents browning. Use paper towels and season just before cooking.
Don't overcrowd the pan
Cook chicken in a single layer with space between pieces; if needed, do it in two batches.
Rest the chicken
After cooking, let it rest for 5 minutes off the heat. This allows juices to redistribute, keeping it moist.
Pro Tips
Step-by-Step Instructions
1. Prepare Chicken
Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. This increases surface area for browning and speeds cooking.
2. Heat Skillet
Place a large (12-inch) skillet over medium-high heat. Add 1/2 tablespoon olive oil and heat until shimmering, about 2 minutes. The oil should ripple but not smoke.
3. Sear Chicken
Add chicken in a single layer. Cook without moving for 4-5 minutes until golden brown on the first side. Flip and cook 3-4 minutes until the internal temperature reaches 160°F (71°C). Transfer to a plate and tent with foil.
4. Sauté Aromatics
Reduce heat to medium. Add remaining olive oil, onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
5. Deglaze Pan
Pour in chicken broth, scraping the bottom with a wooden spoon to release browned bits. Stir in mustard and thyme. Bring to a simmer and cook until reduced by half, about 3-4 minutes.
6. Add Tomatoes
Add cherry tomatoes and cook for 2-3 minutes until they begin to soften and release juices. The sauce will become slightly thicker.
7. Return Chicken
Nestle the chicken back into the skillet along with any accumulated juices. Spoon some sauce over each piece. Simmer for 2-3 minutes until the chicken is heated through and reaches 165°F (74°C).
8. Wilt Spinach
Remove from heat. Add spinach and butter, stirring gently until spinach wilts and butter melts. The butter adds gloss and richness to the sauce.
9. Rest and Serve
Let the dish rest for 5 minutes. This allows the sauce to thicken slightly and the chicken to absorb flavor. Serve hot, spooning extra sauce over each portion.
Delicious Variations
Creamy version
After deglazing, stir in 1/4 cup heavy cream and simmer until thickened.
Mediterranean twist
Add 1/4 cup chopped Kalamata olives and 1 teaspoon lemon zest with the tomatoes.
Extra veggies
Add 1 cup sliced mushrooms with the onion, or 1/2 cup diced zucchini with the tomatoes.
How to Store Recipes For New Cooks
Refrigerator
Store in an airtight container for up to 3 days. The flavors will meld, but the spinach will lose its bright color.
Freezer
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce. Or microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: How do I know when chicken is cooked through?
Use an instant-read thermometer inserted into the thickest part; it should read 165°F (74°C). If you don't have one, cut into the thickest piece and check that the juices run clear and there is no pink.
Q: Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well. They have more fat and flavor, but require a few extra minutes of cooking. Adjust the searing time to 5-6 minutes per side.
Q: What can I substitute for chicken broth?
Vegetable broth or even water with a bouillon cube (reduce salt in the recipe) will work. White wine (1/2 cup) can replace half the broth for a more complex flavor, but add it after deglazing and simmer longer to cook off alcohol.
Q: Why is my chicken dry?
Dry chicken is usually overcooked. Be sure to use a thermometer and remove from heat at 165°F. Also, patting dry and searing over high heat quickly locks in moisture. Resting is essential.
Q: Can I make this dairy-free?
Simply omit the butter or replace it with olive oil or a plant-based butter. The sauce will be slightly less rich but still delicious.
Ready to build your cooking confidence? Try this recipe tonight and see how simple techniques yield impressive results. Leave a comment with your questions or variations—I read every one. Invest in your knowledge.
Recipes For New Cooks
Recipes For New Cooks is a foolproof skillet chicken with veggies, ready in 30 minutes, teaching essential techniques.
🧂 Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, divided
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup (240ml) low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 cup (150g) cherry tomatoes, halved
- 2 cups (60g) baby spinach
- 1 tablespoon unsalted butter
📋 Instructions
- 1Prepare Chicken — Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. This increases surface area for browning and speeds cooking.
- 2Heat Skillet — Place a large (12-inch) skillet over medium-high heat. Add 1/2 tablespoon olive oil and heat until shimmering, about 2 minutes. The oil should ripple but not smoke.
- 3Sear Chicken — Add chicken in a single layer. Cook without moving for 4-5 minutes until golden brown on the first side. Flip and cook 3-4 minutes until the internal temperature reaches 160°F (71°C). Transfer to a plate and tent with foil.
- 4Sauté Aromatics — Reduce heat to medium. Add remaining olive oil, onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- 5Deglaze Pan — Pour in chicken broth, scraping the bottom with a wooden spoon to release browned bits. Stir in mustard and thyme. Bring to a simmer and cook until reduced by half, about 3-4 minutes.
- 6Add Tomatoes — Add cherry tomatoes and cook for 2-3 minutes until they begin to soften and release juices. The sauce will become slightly thicker.
- 7Return Chicken — Nestle the chicken back into the skillet along with any accumulated juices. Spoon some sauce over each piece. Simmer for 2-3 minutes until the chicken is heated through and reaches 165°F (74°C).
- 8Wilt Spinach — Remove from heat. Add spinach and butter, stirring gently until spinach wilts and butter melts. The butter adds gloss and richness to the sauce.
- 9Rest and Serve — Let the dish rest for 5 minutes. This allows the sauce to thicken slightly and the chicken to absorb flavor. Serve hot, spooning extra sauce over each portion.
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