Tomato Spinach White Wine Chicken (Printable)

Sear chicken, simmer in white wine with tomatoes and spinach for a flavorful, easy gluten-free main.

# What You'll Need:

→ Meats

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

→ Garnish

12 - 2 tablespoons freshly grated Parmesan cheese

# Directions:

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. Sear the chicken breasts for 4–5 minutes per side until a deep golden crust forms. Transfer to a plate and set aside.
03 - In the same skillet, cook the diced onion for 2–3 minutes until softened and translucent. Add the minced garlic and stir for 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for approximately 3 minutes, allowing them to release their natural juices and begin to soften.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the liquid reduce for 2 minutes.
06 - Stir in the chicken broth, dried oregano, and crushed red pepper flakes. Nestle the seared chicken breasts back into the skillet.
07 - Cover the skillet with a lid and reduce the heat to low. Simmer gently for 12–15 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove the lid, stir in the chopped spinach, and cook for 1–2 minutes until 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 Tips:

01 -
  • The white wine sauce reduces into something that tastes like you spent three hours on it, not thirty minutes.
  • Everything cooks in one skillet, which means cleanup is almost embarrassingly easy for a dish this elegant.
  • It is naturally gluten free without trying to be, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip patting the chicken dry because moisture on the surface prevents that beautiful golden sear from forming.
  • The wine needs those two minutes to reduce or your sauce will taste sharp and raw rather than mellow and rounded.
03 -
  • Let the chicken rest for three minutes after cooking before slicing so the juices redistribute instead of running out onto your plate.
  • If your sauce seems thin at the end, remove the chicken and simmer the liquid uncovered for two more minutes until it coats the back of a spoon.

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