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TYLER, Texas (KLTV) - This recipe is a quick, easy supper idea that you can make in less than 30 minutes!

Sklllet pesto chicken

Ingredients

3 to 5 bone-in chicken thighs

2 tablespoons olive oil

salt, pepper, thyme, paprika

2 to 3 cloves minced garlic

one teaspoon of pesto for each piece of chicken

1 small onion, chopped

5 ounce container of fresh arugula or baby spinach

balsamic vinegar

black olives (optional)

shaved or grated Parmesan, for topping

Method:

Pour olive oil into a large skillet over medium-high heat.

Season the chicken with salt and pepper on both sides. Place in hot skillet skin side down, brown for several minutes, and add the chopped onion to the pan. Then turn over to brown the other side.

When both sides have browned, turn the chicken back over, skin side up. Sprinkle with thyme and paprika.

Top each piece with a teaspoon of pesto and some of the minced garlic.

Turn heat under the skillet to low.

Nestle the greens around the chicken in the skillet, then salt them with about a teaspoon of salt.

Sprinkle the whole pan’s contents with balsamic vinegar; about a tablespoon is fine.

Cover, and allow to simmer for about 15 minutes.

Bone-in chicken thighs should be cooked to an interior temperature of 165 degrees F; juices should be clear when chicken is cut into, not pink.

When chicken is done, serve on a plate over cooked rice, grits, polenta, or even pasta. Make sure to divide the delicious greens equally among the plates. Enjoy!