Tomato Spinach White Wine Chicken (Printable)

Tender chicken breasts simmered with cherry tomatoes, fresh spinach, and aromatic white wine sauce. A Mediterranean-inspired dinner ready in under an hour.

# 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 - 2/3 cup dry white wine
07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Dairy

13 - 2 tbsp unsalted butter

# How To Make It:

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. Add the chicken breasts and sear for 3 to 4 minutes per side until a golden brown crust forms. Remove the chicken from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. 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 to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
05 - Pour in the dry white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the liquid to a gentle simmer.
06 - Return the seared chicken breasts to the skillet. Cover with a lid, reduce the heat to low, and simmer for 12 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Add the fresh spinach to the skillet and cook for 2 to 3 minutes until fully wilted. Taste the sauce and adjust the seasoning with additional salt, pepper, or chili flakes as desired.
08 - Transfer each chicken breast to a plate and spoon the tomato-spinach pan sauce generously over the top. Serve alongside rice, pasta, or crusty bread.

# Expert Hints:

01 -
  • The white wine sauce reduces into something that tastes like you spent hours on it, but the whole dish comes together in under an hour.
  • It is genuinely easy enough for a Tuesday yet looks like something you would order at a seaside Mediterranean restaurant.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
  • Do not skip deglazing the pan because those browned bits on the bottom are where half the flavor lives in this dish.
  • If you substitute butter with more olive oil for a dairy free version, the sauce will be slightly less rich but still delicious.
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.
  • Swirl in an extra pat of cold butter right at the end off the heat to give the sauce a glossy restaurant quality finish.

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