Tomato Spinach White Wine Chicken (Printable)

Seared chicken simmered in white wine with tomatoes, garlic and spinach for a quick, flavorful weeknight dinner.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 medium yellow 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 extra virgin olive oil

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes
11 - Kosher salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 2 tablespoons freshly grated Parmesan cheese

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for 4 to 5 minutes per side until a deep golden crust forms. Transfer to a plate and set aside.
03 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened and 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 approximately 3 minutes, stirring occasionally, until they begin to soften and release their natural juices.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a simmer and let it reduce for 2 minutes.
06 - Stir in the chicken broth, dried oregano, and red pepper flakes. Return the seared chicken breasts to the skillet, nestling them into the sauce.
07 - Cover the skillet with a lid, reduce the heat to low, and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove the lid, stir in the chopped spinach, and cook uncovered for 1 to 2 minutes until the leaves are just wilted and vibrant green.
09 - Taste the sauce and adjust the salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce practically builds itself while the chicken simmers, so you look like you tried much harder than you actually did.
  • It scales effortlessly from a quiet weeknight dinner to something worthy of friends gathered around the table with good bread and zero pretension.
02 -
  • Do not skip deglazing the pan because those brown bits are where half the flavor lives and you cannot get them back once they wash away.
  • Letting the wine reduce for the full 2 minutes before adding broth prevents the sauce from tasting watery or sharp.
03 -
  • Use a skillet that goes from stovetop to table so the presentation stays rustic and you save yourself a dish to wash.
  • Always check broth and cheese labels for hidden gluten if you are cooking for someone with celiac sensitivity.

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