Tuscan Chicken Thigh and Spinach Skillet

• chicken thighspatted dry1 1/2 lb
• baby spinach4 oz
• diced tomatoes1 can
• onionfinely diced1/2
• garlicminced2 clove
• fetacrumbled3 oz
• olive oil4 tsp
• dried oregano1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Pat the chicken thighs dry without rinsing, then season both sides with the kosher salt and black pepper.
2. 2Warm the olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer to a plate, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion to the skillet with a pinch of salt and cook for 3-4 minutes, until translucent and softened. Add the garlic and oregano and cook for 30-60 seconds, until fragrant.
4. 4Stir in the diced tomatoes and add the spinach in handfuls. Simmer for 3-4 minutes, until the spinach wilts and the sauce is hot. Taste and adjust with salt and pepper.
5. 5Return the chicken to the skillet, spoon sauce over it, and warm for 2-3 minutes, until steaming and the chicken remains at 165°F (74°C). Finish with the feta.