Chicken With Spinach And Tomatoes is a mouth-watering and aromatic dish that is served all over the world, especially in Italy. The main ingredients are chicken, spinach, tomatoes, sundried tomato and fetta cheese. This recipe has a very simple cooking process and takes hardly any time to make.
Easy Chicken with Tomatoes and Spinach
- Prep35 Min
- Total35 Min
Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.
- 1tablespoon olive or vegetable oil
- 4boneless skinless chicken breasts (about 1 1/4 lb)
- 1clove garlic, finely chopped
- 1/2teaspoon dried oregano leaves
- 1/2teaspoon seasoned salt
- 1/4teaspoon pepper
- 1/4cup dry white wine or water
- 2medium plum (Roma) tomatoes, sliced (about 1 cup)
- 1bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
- 1In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- 2Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
- 3Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.
Tips from the Betty Crocker Kitchens
- tip 1Brown rice is perfect to serve with this dish. Be sure to spoon some of the sauce over the rice. Then add a side of broccoli to finish the meal.
CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS
Fed up of your usual chicken dinners? I have the perfect one-pan recipe for you! My Creamy Tomato & Spinach Chicken Breasts is a quick and easy to cook version of Tuscan chicken. It packs a real flavor punch that I guarantee the whole family will love! It’s gluten free and lower carb too.
The key to achieving that all important juicy chicken is to split the chicken breasts in half before cooking them. That way you don’t risk them drying out.
Then the creamy sauce is balanced out with tangy sun dried tomatoes and plenty of fresh veggies. And it’s all ready in under 30 minutes.
We love a creamy one pot dinner at The Family Food Kitchen. Indulgent but easy is the name of the game and this Italian style chicken dish is seriously more-ish.
- Tomato Spinach Chicken Breasts are ready in 30 minutes! Fast enough for the busiest of weeknights.
- This fresh and colorful 30 minute meal is also pretty enough to serve to guests. And it’s so easy you won’t have to spend all your time in the kitchen when you have friends round.
- My creamy Tuscan chicken dish is gluten free so ideal for Coeliacs or anyone following a gluten free diet.
- Serve with a green salad or zucchini noodles for a great lower carb option. For another Italian inspired low carb meal try my Creamy Parmesan Shrimps with Peppers & Spinach.
Find a full printable recipe with measurements below.
Slice the chicken breasts in two then sear in olive oil until golden and cooked through. Keep warm while you make the sauce.
Deglaze the pan with wine, then add the garlic, chicken stock, sundried tomatoes and cherry tomatoes and simmer until the cherry tomatoes start to burst.
Stir in the heavy cream and grated Parmesan cheese and allow it to melt into the sauce. Stir through the spinach until it just wilts.
Place the chicken pieces back into the sauce to reheat then serve immediately.
- My top tip for tender and juicy chicken here is to carefully slice the chicken breast through the middle before pan frying. This is because thinner meat will cook quicker and is less likely to dry out.
- Place the chicken breast onto a chopping board. Carefully place your knife at the thick end of the breast and start to gently cut through the breast from the thick end to the thin end.
- Take your time so that you cut the breast evenly. Use your spare hand to gently hold the top of the chicken breast as this will stop it moving around too much, making it easier to cut.
CAN I USE CHICKEN THIGHS?
You can substitute chicken breasts for chicken thighs. Use either bone-in or bone-less chicken thighs, whichever you prefer.
Just ensure that you adjust cooking times depending on what cut of chicken you are using. The chicken should be golden brown on the outside, but with an internal temperature of 165ºF to ensure it is cooked through.
- Chicken breast is traditionally used here but you can also chicken thighs, just adjust the cooking times.
- Don’t have or don’t like sundried tomatoes? No problem just leave them out.
- Heavy cream can be replaced with whipping cream for a slightly lighter consistency to the sauce.
- Add a spoon of dijon mustard to add extra depth of flavor to the sauce.
- Parmesan cheese can be substituted with Grana Padano or Pecorino Romano – both are great tasting hard Italian cheeses.
- Don’t have fresh spinach? You can substitue it with a couple of handfuls of frozen spinach. Just add it along with the tomatoes to cook down into the sauce.
- You can stir through some chopped basil to add a burst of freshness just before serving.
TIPS FOR MAKING CREAMY TOMATO SPINACH CHICKEN BREASTS:
- Always take time to season the chicken well with sea salt and black pepper. Seasoning the chicken like this before you start cooking really makes a difference to the taste of the dish.
- Heat the pan to medium/high and sear the chicken for for 4-5 minutes each side. This is just long enough for the chicken to cook through (internal temperature 165ºF). Any longer and the chicken will dry out.
- Its really important to de-glaze the pan with the wine, scraping up any bits left over from cooking the chicken and adding all this flavor into the sauce.
WHAT TO SERVE WITH CREAMY TOMATO SPINACH CHICKEN BREASTS?
This rich and creamy sauce tastes wonderful with pasta, but you can also serve it with rice, potatoes or quinoa.
Keep it light with a dressed green salad and some crusty bread to mop up the sauce.
For a great low carb option serve with some healthy zucchini noodles to balance out the rich and creamy sauce. Zoodles are a great way of adding extra vegetables into your daily diet, whilst keeping carbs down.
HOW TO REHEAT TUSCAN CHICKEN?
This quick and easy chicken dish can be made in advance and heated up at a later date. Simply cool the chicken down and place in an airtight container in the fridge. It will keep in the fridge for 3-4 days.
When ready to serve remove the chicken from the fridge 30 minutes before you want to cook and allow to come to room temperature.
Gently place the creamy Tuscan chicken into a skillet and heat up gently over a medium heat. If the sauce looks a little thick you can add a little chicken stock of water to loosen it up.
Heat until piping hot all the way through.
HOW TO FREEZE TOMATO SPINACH CHICKEN BREASTS?
This dish is easy to freeze. Cook the whole recipe but leave out the spinach as this is best added fresh when reheating.
Simply allow to cool before placing into an airtight container and popping into the freezer. It will store in the freezer for up to 3 months.
When ready to enjoy, remove from the freezer and defrost thoroughly before heating up gently in a skillet over a medium heat for 4-5 minutes until warmed through.
Add little chicken stock or water to loosen up the sauce if necessary and stir through the fresh spinach to wilt just before serving.
Tomato Spinach White Wine Chicken
This tomato spinach white wine chicken recipe has tender melt-in-your-mouth chicken breasts with a buttery white wine, tomato, and fresh spinach sauce. Ready in about 30 minutes!
This dish is great for summer because it’s fairly light and tomatoes are in season. And who doesn’t love that fresh spinach and tomato combo? There’s also plenty of garlic in here. 😉
The idea for this recipe came to me from my Tomato Spinach Shrimp Pasta. I figured that a similar sauce would be delicious with chicken, so I did a couple of tests until I got this recipe right.
Recipe notes & tips:
- Tomatoes: I used NatureSweet Cherubs. I measured out a cup of them, and then cut them into halves. Any little tomato variety (grape, cherry, etc. will work fine). You could instead use 1-2 medium sized tomatoes and just chop them up – that would work too. This recipe is pretty flexible.
- Wine: I’m not loyal to any particular brand. I typically cook with sauvignon blanc or pinot grigio.
- Cooking tongs are very helpful for this recipe (I use them often when cooking) to quickly turn the chicken and lift it up when you’re adding the spinach in.
- I don’t recommend skipping the white wine, but if you want to, just sub the white wine for chicken broth and add a bit of Dijon mustard. This is a trick I use when I want to imitate white wine in cooking.
- Feel free to sub with chicken thighs if you prefer. They may take a little longer to cook. Chicken is done when an instant read meat thermometer says 165F.
What to serve with this dish:
Try rice, pasta, or mashed potatoes. Or go lighter and serve it with steamed veggies or a salad.
Let me know if you’ve made these sautéed chicken breasts with wine wine, tomato, and spinach! Questions? Ask me in the comments below.
Tomato Spinach White Wine Chicken
This tomato spinach white wine chicken recipe has tender melt-in-your-mouth chicken breasts with a buttery white wine, tomato, and fresh spinach sauce.
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
CALORIES270 kcalCook Mode
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- ▢2 large chicken breasts cut in half lengthwise
- ▢1/4 teaspoon garlic powder
- ▢Salt & pepper to taste
- ▢Flour for dredging
- ▢1 tablespoon olive oil
- ▢3 tablespoons butter divided
- ▢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 dash Italian seasoning
- ▢2 cups (packed) fresh baby spinach
- ▢1 tablespoon fresh basil chopped
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Sprinkle the chicken with the garlic powder and salt & pepper (on both sides). Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a deep skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until lightly golden. Transfer chicken to a plate.
- Add in the remaining butter and the garlic. Cook for about 30 seconds.
- Stir in the white wine, chicken broth, tomatoes, and Italian seasoning. Let it bubble for 2 minutes.
- Add the chicken back into the pan. Reduce the heat to medium and cook for another 4-5 minutes or until the chicken is cooked through, the tomatoes soften and release more juice, and the sauce reduces a bit. Be careful not to let the sauce reduce too much (you can always add another splash of wine if this happens, though).
- Add in the spinach and basil (I use tongs to lift the chicken up and just tuck it under) and let it wilt for about a minute. Season with extra salt & pepper as needed and serve immediately.