Tomato Spinach Chicken (Printable)
Golden chicken nestled in a savory tomato-spinach skillet, ready in under an hour.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 cups fresh baby spinach, 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 ground black pepper to taste
# Directions:
01 - Pat the chicken breasts dry and season both sides evenly with kosher salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and set aside.
03 - In the same skillet, add the diced onion and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their natural juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Fold the chopped spinach into the tomato mixture and cook for approximately 2 minutes, stirring gently, until the leaves are just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for 2 to 3 minutes to heat through and allow the flavors to meld.
07 - Transfer to plates and sprinkle with freshly grated Parmesan cheese if desired. Serve immediately.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the flavor and almost no dishes to wash afterward.
- The sauce practically builds itself from tomato juices and broth, no complicated techniques required.
- It tastes like something you would order at a cozy bistro but comes together in under forty minutes on your own stove.
02 -
- Do not skip patting the chicken dry because wet chicken steams instead of searing and you lose that gorgeous golden crust.
- Resist the urge to move the chicken around while it sears, letting it sit undisturbed is what creates the fond that flavors the entire sauce.
03 -
- Pound the chicken to an even half inch thickness before seasoning so the thin end doesn't dry out while the thick end finishes cooking.
- Take the chicken off the heat when it reads 165 degrees on an instant read thermometer because carryover heat will finish the job perfectly.