Tomato Spinach White Wine Chicken (Printable)
Sear chicken, simmer in white wine and tomatoes, then fold in spinach for a bright, comforting gluten-free main.
# 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
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)
12 - 2 tablespoons grated Parmesan cheese, for garnish
# How To Make It:
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, add the diced onions and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
04 - Add the halved cherry tomatoes and cook for 3 minutes, until they begin to release their juices and soften slightly.
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 crushed 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 seasonings with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.
# Expert Tips:
01 -
- The sauce practically builds itself from whatever the chicken leaves behind in the pan, so you get deep flavor with almost no extra effort.
- It is naturally gluten free and works beautifully for a weeknight dinner or a casual dinner party with friends.
02 -
- Do not skip patting the chicken dry because moisture on the surface prevents browning and you end up steaming instead of searing.
- The wine you choose matters more than you think so avoid anything overly sweet or oaky and stick with a clean crisp dry white.
03 -
- Let the chicken rest for three to five minutes after simmering before slicing so the juices redistribute instead of spilling out onto the cutting board.
- Use a skillet that goes from stovetop to table because serving it straight from the pan keeps everything hot and looks rustic and beautiful.