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.
Other chicken with wine recipes you may like:
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.
- 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.
- I highly recommend using white wine, but if you can't for whatever reason, try adding the equivalent amount of chicken broth and about 1/2 to 1 teaspoon of Dijon mustard. That's my little trick for mimicking the taste of white wine in cooking.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.