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Recipe: Skillet Seared Chicken with Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.

4 servings

2 tbsp olive oil, divided
1 tbsp unsalted butter
2 lbs chicken thighs
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 cup thinly sliced shallots
3/4 tsp smoked paprika
1/2 cup low sodium chicken broth
1/4 cup dry white wine
freshly chopped Italian parsley

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

We love this pasta recipe and it’s on the table in just 20 minutes!

4 servings

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping

Heat a Dutch oven or large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan. Sauté 3 minutes or until onion starts is fragrant to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

We love this pasta recipe and it’s on the table in just 20 minutes!

4 servings

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping

Heat a Dutch oven or large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan. Sauté 3 minutes or until onion starts is fragrant to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

~ Marla Meridith