Tomato Spinach White Wine Chicken (Printable version)

Tender chicken braised in white wine with cherry tomatoes and spinach, finished with garlic and oregano.

# What you'll 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 (Sauvignon Blanc or Pinot Grigio recommended)
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

→ Garnish

12 - 2 tablespoons grated Parmesan cheese (optional)

# 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. Add the chicken breasts and sear for 4 to 5 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic and stir for about 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 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 to a simmer and let reduce for 2 minutes.
06 - Stir in the chicken broth, dried oregano, and crushed red pepper flakes if using. Return the seared chicken breasts to the skillet, nestling them into the sauce.
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.
08 - Remove the lid and stir in the chopped spinach. Cook for 1 to 2 minutes until the leaves are just wilted and vibrant green.
09 - Taste the sauce and adjust seasoning with additional salt or pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired. Pairs well with crusty bread or pasta.

# Expert Tips:

01 -
  • The white wine sauce reduces into something silky and rich that you will want to soak up with every last bit of bread you can find.
  • It transforms basic weeknight chicken into a meal that feels deliberate and special without demanding more than one pan and forty five minutes.
02 -
  • Do not skip patting the chicken dry because moisture is the enemy of a proper sear and you will end up steaming rather than browning.
  • Letting the wine reduce for those two minutes before adding broth concentrates the flavor and prevents the sauce from tasting watered down.
03 -
  • Use a skillet that has a matching lid because transferring to a different pan means losing all those flavorful fond bits stuck to the bottom.
  • Let the dish rest for two minutes off the heat before serving so the sauce has time to settle and thicken slightly around the chicken.

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