If you are craving a dish that’s both comforting and vibrant, look no further than this delightful Tomato Spinach White Wine Chicken Recipe. It brings juicy chicken breasts layered with fresh baby spinach and sweet little tomatoes, all enhanced by a fragrant white wine sauce. This recipe strikes the perfect balance between rich flavors and fresh, garden-fresh ingredients, making it a go-to weeknight favorite that feels elegant but is surprisingly simple to prepare. Once you try this recipe, it might just become your new comfort dinner classic to serve family and friends alike.
Ingredients You’ll Need
This Tomato Spinach White Wine Chicken Recipe relies on a handful of straightforward ingredients, each carefully chosen to create a dish packed with flavor and beautiful color. You’ll find that every item plays a crucial role, whether it’s adding moisture, seasoning, or a lovely pop of green and red.
- Chicken breasts: Thick and juicy, cut thin for quick, even cooking.
- Garlic powder: Adds a subtle, savory depth that complements fresh garlic.
- Salt & pepper: Essential seasonings to enhance all the flavors in the dish.
- Flour: For dredging the chicken to give it a light golden crust and help thicken the sauce.
- Olive oil: Provides a fruity base for sautéing, adding a Mediterranean touch.
- Butter: Used in two stages for richness and a silky texture in the sauce.
- Garlic cloves (minced): Infuses the dish with aromatic warmth.
- Dry white wine: Adds acidity and brightness, balancing the creaminess and sweetness.
- Chicken broth: Builds the savory foundation of the sauce with a gentle depth.
- Little tomatoes (grape or cherry), halved: Burst with sweetness and color, softening into the sauce.
- Italian seasoning: A fragrant herb blend that ties the flavors together perfectly.
- Baby spinach: Bright green and fresh, wilts quickly to add nutrients and color.
- Fresh basil: Adds a fragrant, slightly sweet herbal finish.
How to Make Tomato Spinach White Wine Chicken Recipe
Step 1: Prepare the Chicken
Start by slicing your two large chicken breasts in half lengthwise to create four thinner pieces. This step is crucial because thinner chicken cooks faster and stays juicy without drying out. Season both sides generously with garlic powder, salt, and pepper before dredging each piece lightly in flour. This flour coating will help create that inviting golden crust when frying and will also assist in thickening the sauce later.
Step 2: Sear the Chicken
Heat olive oil and one tablespoon of butter in a deep skillet over medium-high heat until hot but not smoking. Add the chicken pieces and cook each side for about 4 to 5 minutes until golden brown. This step locks in the juices and adds a beautiful color contrast. Once done, transfer the chicken to a plate, leaving the flavorful browned bits in the skillet.
Step 3: Build the Flavor Base
Into the same pan, add the remaining two tablespoons of butter and minced garlic. Let the garlic soften and release its aroma for about 30 seconds, stirring constantly to avoid burning. This quick step infuses the sauce with a savory garlic base that you will love.
Step 4: Create the Sauce with White Wine and Broth
Pour in your dry white wine and chicken broth, stirring to scrape up any browned bits from the pan’s bottom. Then add the halved little tomatoes and sprinkle in the Italian seasoning. Let this mixture bubble gently for 2 minutes. The wine reduces slightly, melding with the tomatoes and herbs to create a tangy, flavorful sauce that’s the heart of this recipe.
Step 5: Finish Cooking the Chicken in the Sauce
Return your chicken pieces to the skillet and reduce the heat to medium. Allow the chicken to cook in the simmering sauce for another 4 to 5 minutes, or until fully cooked through. During this time, the tomatoes soften further, releasing more juice and enriching the sauce. Keep an eye on it to ensure the liquid doesn’t reduce too much—you can add a splash more wine if it gets too thick too quickly.
Step 6: Add Spinach and Basil for Freshness
Finally, nestle your spinach and chopped fresh basil under the chicken using tongs. Let them wilt gently for about a minute. The spinach will brighten the dish with its vibrant green hue and light, fresh taste while the basil brings an aromatic lift. Adjust salt and pepper to taste, and then your Tomato Spinach White Wine Chicken Recipe is ready to serve.
How to Serve Tomato Spinach White Wine Chicken Recipe
Garnishes
To really make your plate shine, consider garnishing with a few extra fragrant basil leaves or a sprinkle of freshly grated Parmesan cheese. A quick drizzle of good-quality olive oil can add a luscious sheen and enhance the flavors, making each bite feel special and inviting.
Side Dishes
This chicken recipe pairs beautifully with a variety of sides. Creamy mashed potatoes or fluffy rice make excellent options because they soak up the rich white wine sauce like a dream. For a lighter approach, try a crisp green salad or roasted seasonal vegetables to add textural contrast and freshness to your meal.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of buttery polenta or alongside buttered pasta tossed with fresh herbs. Plating the colorful tomatoes and spinach prominently really brings this dish to life visually, turning a simple dinner into an elegant experience. Family style serving can also encourage everyone to dig in and enjoy the rustic charm of this recipe together.
Make Ahead and Storage
Storing Leftovers
You can store leftover Tomato Spinach White Wine Chicken Recipe in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together so the flavors continue to meld, and the chicken stays moist.
Freezing
This dish freezes well if you want to prepare it in advance. Place cooled portions into freezer-safe containers or bags, removing as much air as possible. It will keep its flavor and texture for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
For the best results, gently reheat the chicken in a covered skillet over low heat to prevent drying out, adding a splash of broth or wine to loosen the sauce if needed. Microwaving works too, but be sure to cover the dish and stir halfway through for even warming.
FAQs
Can I use other greens instead of spinach?
Absolutely! Baby kale or Swiss chard are great alternatives that will hold up well while still adding that lovely green color and a boost of nutrients.
What type of white wine is best for this recipe?
Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines provide acidity and subtle fruit notes that complement the chicken without overpowering it.
Is it possible to make this dish gluten-free?
Yes, simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch for dredging the chicken. This still creates a nice crust and thickens the sauce nicely.
How can I make this recipe more budget-friendly?
Use bone-in chicken thighs instead of breasts for a more economical cut that remains tender and flavorful. You can also skip fresh basil in favor of dried Italian herbs if needed.
Can this recipe be doubled for a larger group?
Definitely! Just use a larger skillet or cook the chicken in batches to maintain that beautiful golden sear. The sauce ingredients can be doubled, too, ensuring everyone gets plenty of that delicious flavor.
Final Thoughts
There is something truly special about the way this Tomato Spinach White Wine Chicken Recipe manages to feel both luxurious and perfectly approachable all at once. It’s a comforting, flavorful dish that brings joy from the first bite to the last. I hope you find yourself making it again and again, sharing it with friends and family, and savoring every delicious moment.
Print
Tomato Spinach White Wine Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This Tomato Spinach White Wine Chicken recipe features tender chicken breasts sautéed to golden perfection and finished with a luscious white wine sauce loaded with fresh tomatoes, garlic, and vibrant baby spinach. It’s a quick and elegant stovetop dish perfect for a healthy weeknight dinner or entertaining guests.
Ingredients
Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
Sauce & Veggies
- 3 cloves garlic (minced)
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 cup little tomatoes (grape or cherry), cut into halves
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- 1 tablespoon chopped fresh basil
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create four thinner pieces. Sprinkle each piece evenly with garlic powder and salt & pepper. Lightly coat each piece in flour, shaking off excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium-high heat until hot. Add chicken pieces and cook for 4-5 minutes on each side until lightly golden brown. Transfer the chicken to a plate and set aside.
- Sauté Garlic: In the same skillet, add the remaining butter and minced garlic. Cook for about 30 seconds, stirring frequently to release the garlic’s aroma without burning.
- Deglaze & Simmer Sauce: Stir in the dry white wine, chicken broth, halved tomatoes, and Italian seasoning. Allow the mixture to bubble gently for 2 minutes to reduce slightly and blend flavors.
- Cook Chicken in Sauce: Return the chicken pieces to the pan, reduce the heat to medium, and cook for another 4-5 minutes or until the chicken is fully cooked through, tomatoes soften, and the sauce reduces slightly. Avoid over-reducing by adding a splash of wine if needed.
- Add Greens and Finish: Gently add the fresh spinach and chopped basil by lifting the chicken pieces with tongs and tucking the greens underneath. Let the spinach wilt for about one minute. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Use fresh baby spinach for best texture and flavor; it wilts quickly in the sauce.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well, but you can substitute with additional chicken broth if preferred.
- For a thicker sauce, dredge the chicken in flour before cooking, as directed.
- Serve over rice, pasta, or with crusty bread to soak up the delicious sauce.
- Cooking times may vary based on the thickness of chicken breasts; ensure chicken reaches an internal temperature of 165°F (74°C).
