Tomato Chicken and Spinach Rice Skillet

• boneless skinless chicken breastpatted dry24 oz
• rice1 1/3 cup
• tomato sauce12 oz
• frozen spinach8 oz
• frozen corn8 oz
• low-sodium chicken broth3 cup
• yellow oniondiced6 oz
• garlicminced1
• light olive oil4 tsp
• paprika1 tsp
• italian seasoning1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion and mince the garlic. Thaw the spinach and press it dry. Pat the chicken dry without rinsing it, then season both sides with the kosher salt, black pepper, paprika, and Italian seasoning.
2. 2Heat the light olive oil in a deep skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, until lightly golden and the thickest part reads 165°F (74°C). Transfer the chicken to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion to the skillet and cook for 4-5 minutes, stirring, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant. Season the aromatics with a small pinch of salt.
4. 4Stir in the rice, tomato sauce, chicken broth, corn, and spinach. Bring to a gentle simmer, cover, and cook for 18-22 minutes, until the rice is tender and the liquid is absorbed. Stir once or twice so the rice cooks evenly, then taste and adjust with salt and pepper.
5. 5Nestle the chicken into the rice and cover the skillet for 2-3 minutes, until the chicken is hot throughout and the thickest part reads 165°F (74°C). Let the skillet stand for 3-5 minutes, then serve.