The Scoop

I created this dish several years ago and it became a regular. It is flavorful, healhty and hearty. It is also rustic and all made in one pan!

I use my 12 inch Lodge Cast Iron Skillet all the time! Linking 10 and 12 inch pans.

Another no recipe, recipe

In olive oil brown the number of chicken thighs you need. I season them first with salt, pepper, Italian seasoning, garlic powder and onion powder.

After they are lightly browned, pop them into a 375 oven to finish them through for about 15 minutes. Then set them aside on a plate in a warm spot.

Next toss into the still warm pan some sliced onions (I prefer red but any will do) and sliced fresh mushrooms. Here I used baby portabella. Cook them to your preferred doneness. I like mine cooked al dente.

Last add some fresh baby spinach and toss until lightly wilted. Place the chicken back on top and serve!

A dusting of fresh grated parmesan completes this dish.

Dessert?

I altered a No Bake Oatmeal cookie recipe. The biggest change I made was adding coconut. It makes them seem way fancier. Ha ha!

Thanks for stopping by!

Peace!