Tomato Spinach Chicken Skillet (Printable Version)

Golden chicken cooked with fresh tomatoes and spinach in a savory garlic-herb broth.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 2 cups fresh baby spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or one 14.5 oz can diced tomatoes, drained)
04 - 1 medium yellow onion, finely diced
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons extra virgin olive oil
07 - 1/2 cup low-sodium chicken broth

→ Dairy

08 - 1/4 cup freshly grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Kosher salt and freshly ground black pepper, to taste

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried oregano, and dried basil.
02 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5 to 6 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
03 - In the same skillet, add the diced onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and sauté for 3 to 4 minutes until they begin to burst and release their juices. Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
05 - Stir the chopped spinach into the tomato mixture and cook for about 2 minutes until just wilted and bright green.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer together for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Transfer to serving plates and sprinkle with freshly grated Parmesan cheese if desired. Serve immediately over rice, pasta, or cauliflower rice.

# Helpful Hints:

01 -
  • Everything cooks in one skillet, which means the flavors build on each other and you only wash one pan.
  • It is naturally gluten free and low carb without tasting like you sacrificed anything at all.
02 -
  • If your chicken breasts are wildly different thicknesses, the thin ones will overcook while the thick ones are still pink inside, so pounding them even is the single most important step.
  • The tomatoes will not release their juices properly if the pan is too cool, so make sure you see active bubbling when they hit the skillet.
03 -
  • Do not wash the skillet between the chicken and the vegetables because those caramelized bits stuck to the bottom are pure concentrated flavor that the tomatoes will dissolve into the sauce.
  • Take the chicken off the heat when it still looks slightly underdone in the center since carryover heat will finish the job while it rests.

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