Tomato Spinach White Wine Chicken (Printable)
Tender chicken in a white wine sauce with cherry tomatoes and fresh spinach
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ 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 - ⅔ cup dry white wine
07 - ½ cup chicken broth
→ Spices and Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - ½ tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Dairy
13 - 2 tbsp unsalted butter
# How To Make:
01 - Pat the chicken breasts dry and season both sides generously with salt, pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms. Transfer the chicken to a plate and set aside.
03 - Reduce the heat to medium and add the butter to the same skillet. Sauté the diced onion for about 2 minutes until translucent, then stir in 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, nestling them into the sauce. 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 - Remove the lid and add the fresh spinach, stirring gently until wilted, about 2 to 3 minutes. Taste the sauce and adjust seasoning with salt, pepper, and chili flakes as desired.
08 - Serve each chicken breast generously topped with the tomato-spinach pan sauce alongside rice, pasta, or crusty bread.
# Expert Advice:
01 -
- The white wine sauce practically makes itself while the chicken simmers, so you get an elegant pan sauce with zero technique required.
- It scales effortlessly from a Tuesday night solo dinner to a dinner party main course depending on what you serve alongside it.
02 -
- Do not skip deglazing the pan, those browned bits stuck to the bottom are pure concentrated flavor and the wine lifts them right off.
- If you cook the chicken too long it will dry out, so check at the 12 minute mark and pull it as soon as it reaches 165F internally.
03 -
- Let the chicken rest for 5 minutes after removing it from the pan so the juices redistribute instead of running out onto the plate.
- For dairy free, simply replace the butter with additional olive oil and you will still get a gorgeous flavorful sauce.