Tomato Spinach White Wine Chicken (Printable)
Juicy chicken in white wine sauce with tomatoes and spinach
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ Vegetables
02 - 7 oz fresh spinach, washed
03 - 10.5 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 1 medium yellow onion, finely diced
→ Liquids
06 - 2/3 cup dry white wine
07 - 1/2 cup chicken broth
→ Spices and Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Dairy
13 - 2 tbsp unsalted butter
# Directions:
01 - Season both sides of the chicken breasts generously with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove the chicken and set aside on a plate.
03 - In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 2 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
05 - Pour in the dry white wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
06 - Return the seared chicken breasts to the skillet. Cover with a lid, reduce the heat to low, and simmer for 12 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Add the fresh spinach to the skillet and cook uncovered for 2 to 3 minutes until fully wilted. Taste the sauce and adjust seasoning with additional salt, pepper, or chili flakes as desired.
08 - Transfer each chicken breast to a plate and spoon the tomato-spinach pan sauce generously over the top. Serve alongside rice, pasta, or crusty bread.
# Expert Advice:
01 -
- The white wine sauce reduces into something that tastes like you stood at the stove for hours, but the whole dish comes together in 45 minutes flat.
- One pan means you get layers of flavor built into every step and only one skillet to wash at the end.
02 -
- Do not skip scraping the fond off the bottom of the pan when you deglaze because those browned bits carry more flavor than any seasoning you could add later.
- Overcooking the chicken is the most common mistake so pull the skillet off the heat the moment the thickest breast reads 74 degrees Celsius internally and the carryover heat will finish the job.
03 -
- Pound the chicken to an even thickness before seasoning so every breast cooks at the same rate and you never end up with one dry piece and one undercooked piece.
- Add the spinach at the very last minute and serve immediately because it keeps its bright color and fresh flavor instead of turning murky and overcooked.