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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Tomato Spinach White Wine Chicken

Servings:

Author: Natasha Bull

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.

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