Tomato Spinach White Wine Chicken (Printer-Friendly)

Seared chicken braised in white wine with tomatoes and spinach, bright garlic and oregano notes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 medium yellow onion, finely diced

→ Liquids

06 - 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
07 - 1/2 cup low-sodium chicken broth
08 - 2 tablespoons extra-virgin olive oil

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes
11 - Kosher salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 2 tablespoons freshly grated Parmesan cheese

# How to Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for 4 to 5 minutes per side until a deep golden crust forms. Transfer to a plate and set aside.
03 - Reduce the heat to medium. In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for approximately 3 minutes, stirring occasionally, until they begin to soften and release their natural juices.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a simmer and let it reduce for about 2 minutes.
06 - Stir in the chicken broth, dried oregano, and red pepper flakes. Nestle the seared chicken breasts back into the skillet, spooning some of the sauce and vegetables over the top.
07 - Cover the skillet with a lid and reduce the heat to low. Gently simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove the lid and stir in the chopped spinach. Cook uncovered for 1 to 2 minutes, gently tossing until the leaves are just wilted and vibrant green.
09 - Taste the sauce and adjust the salt and pepper as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The white wine reduces into a sauce that tastes like you spent three hours on it when you barely spent thirty minutes.
  • It is nearly impossible to mess up, and the leftovers reheat beautifully for lunch the next day.
02 -
  • Do not skip drying the chicken before searing because moisture is the enemy of a good crust and you will end up steaming instead of browning.
  • The sauce will look thin right after adding the wine but trust the process because reducing and simmering transforms it into something silky.
03 -
  • Let the chicken rest for five minutes after simmering before slicing so the juices redistribute and stay inside the meat where they belong.
  • If your sauce needs thickening at the end, remove the chicken and let the liquid boil uncovered for two minutes until it coats the back of a spoon.

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