This post may contain affiliate links. Please read our disclosure policy.

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

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

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
4.89 from 34 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.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

111 Comments

  1. Tried this yesterday and have not stopped raving about it. Definitely one of my best endeavors thanks to your directions. Served it with mini penne. Doubled up on the wine and broth (per a previous comment) and am glad I did. Thank you.

  2. 5 stars
    Delicious! i used chicken thighs… family favorite… will definitely make again!
    Just remember thighs take longer to cook..but they were so tender and flavorful!

    1. You mean instead of the wine? I don’t recommend it as you’d have to use a lot less and it’ll be much more sour. Maybe a tablespoon or so would be ok if you add more chicken broth, but I haven’t tested it. Let me know if you try!

  3. 5 stars
    This was so easy, and delicious! The sauce was perfectly thickened by the flour dredge. Lots of flavor! Great recipe!

  4. 5 stars
    Came across this site and recipe tonight! Followed everything except used 5 chicken thighs – simply delicious! Straightforward directions, easy to follow, prep is fast and very, very flavorful and plated well with green beans! Definitely a keeper! Thank you!

  5. I made this for dinner recently and it was quite the hit. Easy to make and can be done in advance and reheated. If I were to use tenderloins, how many pounds of chicken tenderloins would equal four breasts. Thanks.

  6. I can’t wait to try it! But quick question, I don’t have basil in the house. Is it okay to omit it? Is there anything I can substitute? Or should I just run out to the store and pick up some fresh basil?