Tomato Spinach White Wine Chicken (Print version)
Sear chicken and simmer in white wine with tomatoes and spinach for a bright, comforting main in 45 minutes.
# What goes in:
→ 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 Garnish)
12 - 2 tablespoons grated Parmesan cheese, for garnish
# Cooking steps:
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. Add the chicken breasts and sear for 4 to 5 minutes per side until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, cook the diced onions for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 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 red pepper flakes if using. Return the seared chicken breasts to the skillet.
07 - Cover the skillet and simmer on low heat for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
08 - Stir in the chopped spinach and cook until just wilted, about 1 to 2 minutes.
09 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.
# Tips from flavorandfeast:
01 -
- The white wine reduces into a sauce that tastes like you stood over the stove for hours, not twenty minutes.
- Everything cooks in a single pan, which means the flavors build on each other and the cleanup is almost nothing.
02 -
- Do not skip deglazing the pan because those browned bits on the bottom are where half the flavor lives.
- If the sauce looks thin at the end, let it simmer uncovered for a couple extra minutes and it will concentrate beautifully.
03 -
- Let the chicken rest for five minutes after searing before returning it to the pan so the juices redistribute and stay inside where they belong.
- Use a wine you genuinely enjoy drinking because the flavor concentrates and any harshness in the bottle will show up in your sauce.