Tomato Spinach White Wine Chicken (Printable)

Tender chicken simmered with cherry tomatoes, fresh spinach, and aromatic white wine sauce. A quick, elegant Mediterranean-inspired main.

# 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 - 2/3 cup dry white wine
07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Dairy

13 - 2 tbsp unsalted butter

# How to make it:

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 chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
03 - In the same skillet, add butter. Sauté the onion for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
04 - Add 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 to a simmer.
06 - Return 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 seasoning with salt, pepper, and chili flakes if desired.
08 - Serve the chicken topped with the tomato-spinach sauce, alongside rice, pasta, or crusty bread.

# Expert Tips:

01 -
  • The white wine sauce practically builds itself while the chicken simmers, so you get an elegant pan sauce with almost zero effort.
  • Everything cooks in one skillet, which means cleanup is fast and the flavors have time to mingle and deepen.
  • It feels fancy enough for guests but honest enough for a random weeknight when you just need something satisfying.
02 -
  • Do not skip deglazing the pan, because those browned bits from searing the chicken carry more flavor than any seasoning you could add later.
  • If you crowd the skillet when searing, the chicken will steam instead of brown and you will lose that beautiful crust that makes this dish special.
03 -
  • Let the chicken rest for two minutes after it comes out of the skillet before serving, because the juices redistribute and every bite stays moist.
  • Taste the sauce before adding any salt at the end, because the broth and wine reduce and concentrate their saltiness during simmering.

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