Tomato Spinach Chicken (Printable Version)

Tender chicken with tomatoes, spinach, and aromatic herbs in a savory skillet.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or 1 can (14.5 oz) diced tomatoes, drained)
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons olive oil
07 - 1/2 cup low-sodium chicken broth

→ Dairy

08 - 1/4 cup grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# Directions:

01 - Pat the chicken breasts dry and season both sides generously with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and sauté for 3 to 4 minutes until they begin to soften and release their natural juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir in the roughly chopped spinach and cook for approximately 2 minutes until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for another 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Sprinkle with grated Parmesan cheese if desired and serve immediately over rice, pasta, or cauliflower rice.

# Expert Advice:

01 -
  • It takes one skillet and zero fancy technique, which means cleanup is almost nonexistent and the results still impress.
  • The tomatoes break down into a quick sauce that tastes like you stood at the stove for hours, not twenty minutes.
02 -
  • Do not move the chicken around while it sears, because patience is what gives you that golden crust instead of a pale steamed piece of meat.
  • If the skillet looks dry after removing the chicken, add a tiny splash more olive oil before the onions go in to prevent sticking and burning.
03 -
  • Let the chicken rest for three minutes after searing before you slice or return it to the pan, because carryover cooking finishes the job and the juices redistribute instead of running out onto the plate.
  • Use a wooden spoon to deglaze because metal can scrape up seasoning from the pan and alter the flavor of your sauce.

Go Back