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Simple One Pan Chicken Dinner


-4 chicken thighs, bone-in skin-on (can sub for chicken breasts)

-1 can of chickpeas 

-2 Tbsp sun-dried tomato puree

-1/2 cup of chicken stock (can sub for water if need be)

-3 big handfuls of spinach 

-salt & pepper 


-Take out chicken 30 mins prior to cooking to allow it to come to room temperature. Season with salt & pepper.

-Place a stainless steel pan on med heat and put the chicken things in skin side down (no oil needed in pan)

-DO NOT TOUCH the chicken for at least 8-10 minutes. Allow the skin to go crispy and golden brown.

-Flip the chicken and pour in 1 can of chickpeas. Next, stir in your sundried tomato puree and finish by pouring in chicken stock or water. Allow the chick to finish cooking and your stock/tomato to reduce into a pan sauce (about 5-8 minutes) 

-Place spinach on top of the chicken and stir gently to allow it to wilt down into a sauce