Tomato Spinach White Wine Chicken (Printable Version)
Tender chicken in a white wine and tomato sauce with wilted spinach—easy, flavorful, gluten‑free weeknight main.
# 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
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
11 - Salt and freshly ground black pepper, to taste
→ Dairy (Optional Garnish)
12 - 2 tablespoons grated Parmesan cheese, for garnish
# Directions:
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. Sear the chicken breasts for 4–5 minutes per side until golden brown. Remove from the skillet and set aside on a plate.
03 - In the same skillet, cook the diced onion for 2–3 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 release their juices and soften.
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. 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 12–15 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove the lid, stir in the chopped spinach, and cook for 1–2 minutes until just wilted.
09 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.
# Expert Tips:
01 -
- The white wine sauce tastes like something from a trattoria but comes together in one skillet with zero fuss.
- Spinach wilts right into the sauce at the end, so you get your greens without dirtying another pan.
02 -
- Do not rush the wine reduction step or the sauce will taste thin and overly boozy.
- Crowding the pan with chicken that overlaps will steam rather than sear, so use the largest skillet you own.
03 -
- Let the chicken rest for five minutes after the braise before slicing so the juices redistribute instead of running out onto the plate.
- Cook with the same wine you plan to drink with dinner and the whole meal will taste harmonious.