Italian Chicken Thighs with Tomato Spinach and Mozzarella

• chicken thighspatted dry24 oz
• oniondiced3/8 lb
• garlic cloveminced4 clove
• diced tomatoes2 can
• baby spinach6 oz
• mozzarellashredded4 oz
• parmesan cheesegrated1 oz
• extra-virgin olive oil4 tsp
• dried oregano1 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the chicken thighs. Pat them dry, season both sides with the kosher salt, black pepper, and oregano, and set them aside. Dice the onion and mince the garlic.
2. 2Heat the extra-virgin olive oil in a large oven-safe skillet over medium heat until shimmering. Place the chicken thighs smooth-side down and cook for 4-5 minutes, until deeply golden and the chicken releases from the pan on its own. Turn and cook for 3-4 minutes, until browned on the second side and the thickest part reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate.
3. 3Wash the skillet, tongs, and your hands with soap and water before touching anything else. Return the skillet to medium heat, add the onion, and cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
4. 4Stir in the diced tomatoes and lemon juice. Simmer for 4-5 minutes, until the sauce is bubbling and reduced slightly. Stir in the spinach and cook for 1-2 minutes, until wilted and bright green.
5. 5Return the chicken to the skillet and spoon sauce over it. Sprinkle with the mozzarella and parmesan, cover, and cook for 2-3 minutes, until the cheese is melted and the sauce is bubbling. Confirm the thickest part of each thigh reaches 165°F (74°C) on an instant-read thermometer, then taste the sauce and adjust with salt and black pepper.