Tomato Spinach White Wine Chicken (Printable Version)
Sauteed chicken in a white wine sauce with cherry tomatoes and wilted spinach—ready in 45 minutes.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 medium onion, finely diced
→ Liquids
06 - 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
07 - 1/2 cup chicken broth
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
12 - 2 tablespoons grated Parmesan cheese
# Step-by-Step Instructions:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, cook the diced onions for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for about 3 minutes, until they begin to release their juices and soften.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let cook for 2 minutes to reduce slightly.
06 - Add the chicken broth, dried oregano, and crushed red pepper flakes if using. Stir to combine and return the seared chicken breasts to the skillet.
07 - Cover the skillet with a lid and simmer on low heat for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
08 - Stir in the chopped spinach and cook for 1–2 minutes, just until wilted. Taste the sauce and adjust seasonings with salt and pepper as needed.
09 - Serve hot, garnished with grated Parmesan cheese if desired. Pairs well with crusty bread or over pasta.
# Tips from hearthlykitchen:
01 -
- The white wine sauce reduces into something that tastes like you spent three hours on it, not thirty minutes.
- Everything cooks in one skillet which means cleanup is almost embarrassingly simple.
02 -
- If you add the spinach too early it will turn an unappetizing olive color and lose all texture.
- Do not skip scraping the brown bits from the pan during deglazing because that fond is where half the flavor lives.
03 -
- Let the chicken rest for 5 minutes after searing so the juices redistribute before you return it to the pan.
- A squeeze of fresh lemon juice right at the end brightens the entire dish in a way nothing else can.