Tomato Spinach Chicken Skillet (Printable)
Tender chicken simmers with juicy tomatoes and fresh spinach in this vibrant 40-minute skillet dinner.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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 tbsp olive oil
07 - 1/2 cup low-sodium chicken broth
→ Dairy
08 - 1/4 cup grated Parmesan cheese (optional)
→ Spices & Seasonings
09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/2 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Pat the chicken breasts dry and season both sides evenly 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 seasoned chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 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. Stir in 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 in the chopped spinach and cook for approximately 2 minutes, tossing gently, until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for another 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Transfer to serving plates and sprinkle with grated Parmesan cheese if desired. Serve immediately alongside rice, pasta, or cauliflower rice.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means cleanup is almost embarrassingly easy after a long day.
- The tomatoes break down into a naturally sweet sauce that makes you wonder why you ever bother with jarred anything.
- It is low carb and gluten free without tasting like you sacrificed anything at all.
02 -
- Do not move the chicken around while it sears because flipping too early tears the crust and leaves flavor behind in the pan instead of on the meat.
- Using the same skillet for everything is not laziness, it is strategy, because those browned bits on the bottom are where half the flavor lives.
03 -
- Let the chicken rest for two minutes after searing before you slice it, because those juices need time to redistribute or they end up on your cutting board instead of in your meal.
- Dried herbs should be rubbed between your fingers before sprinkling them on, which wakes up their essential oils and makes them taste far more vibrant than they would straight from the jar.