Tomato Spinach Chicken (Print version)

Golden chicken simmered with tomatoes and fresh spinach in a savory skillet. Ready in 40 minutes.

# What goes in:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or 1 can (14.5 oz) diced tomatoes, drained)
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons olive oil
07 - 1/2 cup low-sodium chicken broth

→ Dairy

08 - 1/4 cup grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# Cooking steps:

01 - Pat the chicken breasts dry and season both sides generously with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and sauté for 3 to 4 minutes until they begin to soften and release their juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir the chopped spinach into the tomato mixture and cook for approximately 2 minutes until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for an additional 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Sprinkle with grated Parmesan cheese if desired and serve immediately over rice, pasta, or cauliflower rice.

# Tips from flavorandfeast:

01 -
  • The sauce practically builds itself from the tomato juices and broth, no extra work required.
  • It is genuinely weeknight friendly, clocking in at about forty minutes from cutting board to plate.
  • Cleaning up is a breeze since everything happens in one skillet.
02 -
  • Do not skip drying the chicken before seasoning because excess moisture prevents that beautiful golden sear from forming.
  • Resist the urge to move the chicken around while it sears, since patience is what creates the crust that locks in moisture.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and creates a superior sear on the chicken.
  • Taste the sauce before returning the chicken and adjust salt and acid, sometimes a tiny squeeze of lemon juice wakes everything up.

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