Tomato Spinach White Wine Chicken (Printable Version)
Pan-seared chicken in white wine sauce with cherry tomatoes and spinach—ready in under an hour, gluten-free.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 medium yellow onion, finely diced
→ Liquids
06 - 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
07 - 1/2 cup low-sodium chicken broth
08 - 2 tablespoons extra-virgin olive oil
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste
→ Optional Garnish
12 - 2 tablespoons freshly grated Parmesan cheese
# Directions:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for 4 to 5 minutes per side until a deep golden crust forms. Transfer to a plate and set aside.
03 - In the same skillet, reduce the heat to medium. Add the diced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for approximately 3 minutes, allowing them to soften and release their natural juices.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a simmer and let it reduce for about 2 minutes.
06 - Stir in the chicken broth, dried oregano, and red pepper flakes if using. Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top.
07 - Cover the skillet with a lid and reduce the heat to low. Simmer gently for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
08 - Remove the lid and stir in the chopped spinach. Cook uncovered for 1 to 2 minutes until the leaves are just wilted and vibrant green.
09 - Taste the pan sauce and adjust the salt and pepper as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
# Expert Tips:
01 -
- That white wine sauce reduces into something silky that you will want to drag crusty bread through until the plate is spotless.
- It looks like you spent hours but the whole thing comes together in under an hour with one skillet and zero fuss.
02 -
- Do not skip patting the chicken dry because even a thin layer of moisture will cause the oil to spit and prevent that beautiful golden crust from forming.
- The sauce will look thin right after adding the wine but trust the process because those 12 minutes of covered simmering work magic on reducing and concentrating the flavors.
03 -
- Use a wine you genuinely enjoy drinking because the flavor concentrates as it cooks and any harshness in the glass will show up in the pan.
- Let the chicken rest for a couple of minutes after removing it from the skillet before serving so the juices redistribute and every bite stays tender.