Tomato Spinach Chicken Skillet (Printable)

Tender chicken breasts simmered with juicy tomatoes and fresh spinach in a savory skillet.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or 1 can diced tomatoes, drained)
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons olive oil
07 - ½ cup low-sodium chicken broth

→ Dairy

08 - ¼ cup grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ½ teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# How-To:

01 - Season both sides of the chicken breasts generously with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat 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. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for 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 natural juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir in the roughly chopped spinach and cook for approximately 2 minutes until just wilted and vibrant green.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Let everything simmer together for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Sprinkle with grated Parmesan cheese just before serving, if desired. Serve immediately over rice, pasta, or cauliflower rice for a complete meal.

# Expert Tips:

01 -
  • Everything cooks in one skillet which means cleanup is almost nonexistent and that alone is worth celebrating on a busy weeknight.
  • The tomatoes break down into a natural sauce that tastes like you spent hours reducing something fancy when it really just happened on its own.
02 -
  • Resist the urge to move the chicken while it sears because flipping too early tears the crust and you lose all that beautiful browning.
  • If using canned diced tomatoes instead of fresh, drain them first or your sauce will be too watery and never thicken properly.
03 -
  • Let the chicken rest for 3 to 4 minutes after searing before slicing so the juices redistribute and every bite stays moist.
  • A tiny pinch of sugar added with the tomatoes balances their acidity and makes the sauce taste surprisingly complex.

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