Tomato Spinach White Wine Chicken (Printable Version)

Sear chicken and simmer in white wine with tomatoes and spinach for a bright, comforting main in 45 minutes.

# What You Need:

→ 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, for garnish

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for 3 minutes until they begin to soften and release their juices.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce for 2 minutes.
06 - Stir in the chicken broth, dried oregano, and red pepper flakes if using. Return the seared chicken breasts to the skillet, nestling them into the sauce.
07 - Cover the skillet with a lid and reduce heat to low. Simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
08 - Remove the lid, stir in the chopped spinach, and cook for 1 to 2 minutes until just wilted.
09 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.

# Helpful Hints:

01 -
  • The white wine sauce practically builds itself while the chicken simmers, so you get a rich pan sauce with almost zero effort.
  • Everything cooks in one skillet, which means cleanup is almost embarrassingly easy for something that tastes this good.
  • It is naturally gluten free and works beautifully for a weeknight or a casual dinner with friends.
02 -
  • Do not skip patting the chicken dry because moisture on the surface is the enemy of a good golden sear and that sear is where half your flavor lives.
  • Let the wine reduce for the full 2 minutes before adding broth, otherwise the sauce can taste harsh and boozy instead of mellow and balanced.
03 -
  • Use a skillet that is just large enough to fit all four chicken breasts snugly because too much empty space means the wine spreads thin and reduces too fast before developing flavor.
  • Let the chicken rest for 3 minutes after you take the lid off before serving, because the juices redistribute and every slice will be more tender and moist.

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