Tomato Spinach White Wine Chicken (Printable)
Chicken braised in white wine with tomatoes and spinach, brightened by garlic, oregano, and a sprinkle of Parmesan.
# What You 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:
01 - Pat the chicken breasts dry with paper towels. 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 to the skillet and cook for approximately 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 with a lid 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 if necessary. Serve hot, garnished with grated Parmesan cheese if desired.
# Expert Tips:
01 -
- The white wine sauce reduces into something silky that tastes like you spent three hours on it when you really spent maybe ten minutes actual working time.
- Everything cooks in one skillet, which means the cleanup situation is almost nonexistent and the flavors layer on each other beautifully.
02 -
- Do not skip deglazing the pan because those browned bits on the bottom are pure concentrated flavor and the wine lifts them right up into your sauce.
- Letting the wine simmer for those 2 minutes before adding broth is the difference between a sauce that tastes boozy and one that tastes rich and balanced.
03 -
- Let the chicken rest for 5 minutes after removing it from the skillet before serving so the juices redistribute and every bite stays moist.
- A large skillet with a lid is the single most important tool here because everything happens in one pan and the lid traps moisture for perfectly tender chicken.