Description
This simple dinner recipe always gets saved in my kitchen! Quick, comforting, and packed with flavor, it’s my secret weapon for busy weeknights.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb penne pasta
- 28 oz can crushed tomatoes (good quality!)
- 5 oz fresh spinach
- Flavor Boosters:
- 1 large yellow onion, chopped
- 6 cloves garlic, minced (or more!)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (or to taste)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
- Optional Extras:
- 1/4 cup chicken broth (for extra liquid)
- Pinch of sugar (to balance acidity)
Instructions
- Sauté the Aromatics:: Grab a big skillet, drizzle in some olive oil, and get it warm over medium heat. Toss in your chopped onion and garlic. This is where the magic starts, honestly. That smell of onion and garlic hitting the pan? Pure comfort. Let them soften, about 5-7 minutes, until they’re fragrant and a little translucent. Don’t let them burn! I’ve definitely scorched garlic before, and let me tell you, it’s not a flavor you want in this simple dinner recipe.
- Brown the Chicken Thighs:: Push the aromatics to one side of the pan. Pat your chicken thighs dry and season them generously with salt and pepper. Place them in the hot pan and let them get a beautiful golden-brown sear on both sides, about 4-5 minutes per side. Don’t overcrowd the pan, I learned that the hard way; patience here means flavor later. You want a nice crust, that’s where all the good stuff is for this simple dinner recipe. Once browned, you can remove them and set aside, they’ll finish cooking in the sauce.
- Build the Sauce:: Into the same pan, pour in your crushed tomatoes, dried oregano, and red pepper flakes. Give it a good stir, scraping up any delicious brown bits from the bottom of the pan—that’s flavor, folks! Bring the sauce to a gentle simmer. Let it bubble gently for about 10-15 minutes, letting those flavors meld and deepen. This is where the sauce for this simple dinner recipe that always gets saved truly comes alive!
- Cook the Pasta:: While your sauce is simmering, get a large pot of salted water boiling. Seriously, salt the water! I always forget to salt the water, and it makes such a difference in the final taste. Cook your penne according to package directions until al dente. Drain it, but make sure to reserve about a cup of that starchy pasta water. It’s your secret weapon for the perfect sauce consistency for this simple dinner recipe.
- Combine and Wilt:: Now, add the browned chicken thighs back into the sauce. Let them simmer in the sauce for another 10-15 minutes, or until they’re cooked through and super tender. Then, stir in the fresh spinach. It’ll look like a mountain at first, but it wilts down so quickly! If the sauce looks a little too thick, add a splash or two of that reserved pasta water. It brings everything together beautifully.
- Finish and Serve:: Finally, add the drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well coated. Give it a taste and adjust any seasonings – maybe a little more salt, maybe a tiny pinch more red pepper flakes if you’re feeling feisty. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese and some fresh basil leaves, if you have ’em. The final result should look vibrant, smell incredible, and taste like pure comfort – a simple dinner recipe that always gets saved in my book!