Tomato Spinach White Wine Chicken (Printable)

Seared chicken in a white wine tomato sauce with wilted spinach—easy, elegant, gluten-free dinner for four.

# 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 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, cook the diced onions 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 to the skillet and cook for 3 minutes until they begin to release their juices.
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 for 1 to 2 minutes until just wilted.
09 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.

# Tips from dashanddishes:

01 -
  • The sauce practically builds itself while the chicken simmers, so you get deep flavor with almost zero effort.
  • It is gluten free without trying to be, which makes it a safe bet for dinner guests with dietary needs.
  • Leftovers taste even better the next day when the flavors have had time to mingle and settle.
02 -
  • Do not skip patting the chicken dry because even a small amount of surface moisture prevents the Maillard reaction from happening and you end up steaming instead of searing.
  • Keep the heat at a true simmer once the chicken goes back in, because boiling toughens the meat and a simmer keeps it tender and juicy.
03 -
  • Use a wine you genuinely enjoy drinking because the flavor concentrates as it reduces and any unpleasant qualities will only intensify in the sauce.
  • Let the chicken rest for two minutes after removing it from the skillet before serving so the juices redistribute and every bite stays moist.

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