Creamy chicken-tomato skillet recipe

Ingredients

• 1 Tbsp olive oil
• 1 lb skinless, boneless chicken thighs, cut into bite-size pieces
• ½ tsp kosher salt, divided
• ½ tsp black pepper, divided
• 1 cup grape tomatoes
• ½ cup sliced white onion
• 1 garlic clove, grated
• 1 tsp chopped fresh rosemary
• 1½ cups unsalted chicken stock
• 2 Tbsp all-purpose flour
• 1 (8.8-oz.) pkg precooked microwavable whole-grain brown rice (such as Uncle Ben’s Ready Rice)
• 3 cups fresh baby spinach, chopped
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice

1. Heat oil in a large skillet over medium-high. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.
2. Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.
3. Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.