Tomato Spinach White Wine Chicken (Print Page)

Succulent chicken in white wine sauce with tomatoes and spinach, ready 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
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

→ Dairy (Optional)

12 - 2 tablespoons grated Parmesan cheese, for garnish

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, add the diced onions and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
04 - Add the halved cherry tomatoes 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 cook for 2 minutes to reduce slightly.
06 - Add the chicken broth, dried oregano, and crushed red pepper flakes if using. Return the seared chicken breasts to the skillet.
07 - Cover the skillet and simmer on low heat for 12–15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
08 - Stir in the chopped spinach and cook until just wilted, about 1–2 minutes.
09 - Taste the sauce and adjust seasonings if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • That white wine sauce reduces into something that tastes like you spent three hours on it, not thirty minutes.
  • It is genuinely easy enough for a Wednesday but beautiful enough to serve when your inlaws announce they are five minutes away.
  • Everything cooks in one skillet, which means you get maximum flavor and minimum dishwashing.
02 -
  • Do not skip drying the chicken before searing, because excess moisture is the enemy of a good golden crust and you will end up steaming instead of browning.
  • Let the wine reduce for those full two minutes before adding the broth, since this concentrates the flavor and prevents the sauce from tasting watered down.
03 -
  • If your chicken breasts are very thick, slice them horizontally to create thinner cutlets that cook faster and more evenly without drying out.
  • Resist the urge to move the chicken while it sears, because letting it sit undisturbed is what builds that deeply flavorful crust that makes the sauce extraordinary.

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