Tomato Spinach Chicken (Printer-Friendly)

Tender chicken in a savory tomato and spinach sauce, ready in 40 minutes for an easy weeknight meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

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

→ Liquids & Oils

06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 cup low-sodium chicken broth

→ Dairy

08 - 1/4 cup freshly grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Kosher salt and freshly cracked black pepper to taste

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried oregano, and dried basil.
02 - Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
03 - In the same skillet, add the diced onion and sauté for about 3 minutes until softened and translucent. Add 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 juices. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
05 - Stir the chopped spinach into the tomato mixture and cook for about 2 minutes until just wilted and bright green.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer together for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Transfer to warm plates and sprinkle with freshly grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The entire thing comes together in one skillet, which means cleanup is almost nonexistent on exhausted weeknights.
  • Those cherry tomatoes burst into a natural sauce that tastes like you spent far longer than 25 minutes cooking.
02 -
  • Do not skip patting the chicken dry before seasoning because wet chicken steams instead of sears, and you lose that beautiful golden crust.
  • The tomatoes will look like they are barely doing anything for the first two minutes, then suddenly they collapse and release all their juice, so just be patient.
03 -
  • Let the skillet get properly hot before adding the chicken, because that initial sizzle when the meat hits the pan is the sound of flavor being built.
  • A dry pinch of sugar sprinkled over the tomatoes as they cook balances their acidity and rounds out the entire dish without anyone knowing your secret.

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