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This tomato spinach white wine chicken recipe has tender melt-in-your-mouth chicken with a buttery white wine, tomato, and fresh spinach sauce. It’s ready in about 30 minutes!

Try my Creamy Tomato Basil Chicken or Marry Me Chicken next for more simple yet elegant dishes.

a cast iron skillet with tomato spinach white wine chicken

Why you’ll love it

The idea for this easy chicken recipe came to me from my Tomato Spinach Shrimp Pasta. I figured that a similar sauce would be delicious with chicken, and I was right! The irresistible white wine sauce is perfectly summery and light for patio dining.

This dish is great for summer because tomatoes are in season. It’s my favorite way to use up that bounty from the farmers’ market. And who doesn’t love that fresh spinach and tomato combo? There’s also plenty of garlic and basil in here!

What you’ll need

  • Chicken – we’re using boneless skinless chicken breasts cut in half lengthwise to cook faster and more evenly
  • Garlic powder – along with salt & pepper, it infuses flavor into the cutlets
  • Flour – for dredging
  • Olive oil and butter – to sauté the chicken
  • Garlic – for delicious aromatic flavor
  • White wine – I typically cook with sauvignon blanc or pinot grigio. I’m not loyal to any particular brand.
  • Chicken broth – to infuse savory flavor into the sauce
  • 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).
  • Italian seasoning – an awesome blend of dried herbs that comes in one convenient jar
  • Spinach and basil – for a pop of freshness and herby flavor
ingredients for tomato spinach white wine chicken in prep bowls

Tools for this recipe

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How to make tomato spinach chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet and making tomato white wine sauce

Cut the chicken to make four thinner cutlets. Sprinkle on both sides with salt & pepper and garlic powder. Dredge in the flour. Pan fry the chicken in a skillet until golden, then transfer to a plate. Cook the garlic for a minute, followed by adding in the wine, broth, tomatoes, and Italian seasoning.

reducing sauce for tomato white wine chicken and adding spinach and basil

Let it bubble for a couple of minutes, then return the chicken to the pan. Cook until the tomatoes soften and release some juices without reducing too much. Add in the spinach and basil, letting it wilt. Season with extra salt & pepper if needed.

Substitutions and variations

  • You could instead use 1-2 medium sized tomatoes and just chop them up. This recipe is pretty flexible! You can also use multicolored tomatoes to make it even prettier.
  • 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 to imitate white wine in cooking.
  • Feel free to sub with chicken thighs if you prefer. They may take a little longer to cook, though.

What to serve with tomato spinach chicken

Leftovers and storage

  • Store any leftovers of this chicken in the fridge in a covered container for 3-4 days.
  • Reheat in a saucepan over a low heat until warmed through.
  • I don’t recommend freezing leftovers.
a plate with spinach, green beans, and rice with white wine tomato chicken

Let me know in the comments below if you made these sautéed chicken breasts with wine wine, tomato, and spinach! You can also tag me #saltandlavender on Instagram.

a cast iron skillet with tomato spinach white wine chicken
4.86 from 35 votes

Tomato Spinach White Wine Chicken

This tomato spinach white wine chicken recipe has tender melt-in-your-mouth chicken with a buttery white wine, tomato, and fresh spinach sauce. It's ready in about 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 large chicken breasts
  • 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
  • 1/4 teaspoon Italian seasoning
  • 2 cups (packed) fresh baby spinach
  • 1 tablespoon chopped fresh basil

Instructions 

  • Cut the chicken in half lengthwise so you have 4 thinner pieces. Sprinkle the chicken with the garlic powder and salt & pepper. 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.

Notes

  • I highly recommend using white wine (try pinot grigio or sauvignon blanc), 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.

Nutrition

Calories: 276kcal, Carbohydrates: 6g, Protein: 26g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 95mg, Sodium: 268mg, Potassium: 624mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2042IU, Vitamin C: 11mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published on August 11, 2020. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! Iā€™m Natasha.

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115 Comments

  1. 5 stars
    This dish is absolutely yummy. My husband loved it and so did our company we had over. Very moist chicken and the sauce is delicious. I added a bit more tomatoes, wine and spinach than the recipe called for. Simply the best!!!!

  2. This was delicious, I used chicken tenderloins and doubled up on the broth and wine , we love lots of gravy . Served it over brown rice . So yummy , will definitely make it again and again and again šŸ˜Š

  3. 5 stars
    This recipe is absolutely delicious! I did double the chicken broth and wine for extra sauce for my whole wheat spaghetti noodles I served with it. My husband loved it and it tasted like a dish you would get in an Italian restaurant

  4. 5 stars
    This was too easy to be this good. I love this recipe! I made five cheese tortellini with it and I have to say this was probably my favorite thing I’ve made in a long time!

  5. 5 stars
    This recipe was delicious!!!
    I prefer using chicken tenders in most of my chicken recipes and used your suggestion of pinot grigio for the wine.
    This is a must do again!