Tomato Spinach White Wine Chicken (Print Version)
Savory Mediterranean chicken with tomatoes, spinach, and white wine sauce, ready in 45 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
→ 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 - ⅔ cup dry white wine
07 - ½ cup chicken broth
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - ½ 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, pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until a golden-brown crust forms. Remove and set aside on a plate.
03 - Melt butter in the same skillet. Sauté the diced onion for about 2 minutes until translucent, then add the minced garlic and cook for 30 seconds until fragrant.
04 - Add the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they soften and release their natural juices.
05 - Pour in the dry white wine and chicken broth. Scrape the bottom of the skillet to release any browned bits, then bring the liquid to a gentle simmer.
06 - Return the seared chicken to the skillet. Cover with a lid, reduce heat to low, and simmer for 12–15 minutes until the chicken is cooked through to an internal temperature of 165°F.
07 - Stir in the fresh spinach and cook for 2–3 minutes until wilted. Taste the sauce and adjust seasoning with salt, pepper, and chili flakes if desired.
08 - Serve each chicken breast spooned with the tomato-spinach pan sauce, alongside rice, pasta, or crusty bread.
# Expert Tips:
01 -
- One skillet means cleanup takes barely five minutes, and every spoonful of sauce tastes like it took far more effort than it did.
- The white wine sauce reduces into something silky that makes people think you secretly attended culinary school.
02 -
- Do not skip deglazing the pan because those browned bits stuck to the bottom hold most of the concentrated flavor.
- Adding the spinach at the very end keeps it bright green and fresh looking rather than turning it into a murky afterthought.
03 -
- Let the chicken rest for five minutes after cooking so the juices redistribute instead of running out onto the plate when you cut into it.
- If the sauce is too thin when you remove the lid, let it simmer uncovered for a couple of minutes and it will thicken beautifully on its own.