Tomato Spinach White Wine Chicken (Print Version)
Savory chicken simmered in white wine with tomatoes and spinach for an elegant, gluten-free dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1 lb 5 oz)
→ Vegetables
02 - 7 oz fresh spinach, washed
03 - 10.5 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 1 medium yellow onion, finely diced
→ Liquids
06 - ⅔ cup dry white wine
07 - ½ cup chicken broth
→ Spices and Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - ½ tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Dairy
13 - 2 tbsp unsalted butter
# How to Cook:
01 - Season the chicken breasts on both sides with salt, pepper, oregano, and basil.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes per side until golden brown. Remove the chicken and set aside.
03 - In the same skillet, add the butter. Sauté the onion for 2 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
04 - Add the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
05 - Pour in the white wine and chicken broth. Scrape the bottom of the pan to deglaze, then bring the liquid to a simmer.
06 - Return the chicken to the skillet. Cover and simmer over low heat for 12–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Add the fresh spinach and cook for 2–3 minutes until wilted. Adjust the seasoning with salt, pepper, and chili flakes if desired.
08 - Serve the chicken topped with the tomato-spinach sauce alongside your favorite side such as rice, pasta, or crusty bread.
# Expert Advice:
01 -
- The white wine sauce reduces into something velvety that tastes like you spent hours on it, but the whole thing comes together in under an hour.
- It is one of those rare dishes that works equally well for a random Wednesday or a dinner party where you want to look like you really tried.
02 -
- Do not skip scraping the bottom of the pan when you deglaze because those browned bits are where most of the concentrated flavor lives.
- If your chicken breasts are very thick, slice them in half horizontally before seasoning so they cook through evenly without drying out.
03 -
- Take the chicken off the heat the moment it reaches 165 degrees internally because carryover cooking will finish the job and you will never serve dry breast meat again.
- Use the wine you would actually drink because the reduction concentrates every quality and flaw straight into your sauce.