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
Scale
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).
