Tomato Spinach White Wine Chicken (Printable)
Seared chicken simmered in white wine with cherry tomatoes and wilted spinach for an easy, comforting gluten-free main.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 medium onion, finely diced
→ Liquids
06 - 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
07 - 1/2 cup chicken broth
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Dairy (Optional Garnish)
12 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the halved cherry tomatoes to the skillet and cook for about 3 minutes until they begin to soften and release their juices.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce for 2 minutes.
06 - Add the chicken broth, dried oregano, and red pepper flakes if using. Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top.
07 - Cover the skillet with a lid and reduce heat to low. Simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
08 - Remove the lid, stir in the chopped spinach, and cook for 1 to 2 minutes until just wilted.
09 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.
# Expert Tips:
01 -
- That white wine sauce reduces into something silky and rich without needing butter or flour, so it stays gluten free without even trying.
- It looks like you spent two hours on it, but the whole thing comes together in about 45 minutes start to finish.
02 -
- Do not skip scraping the fond off the pan when you add the wine because those browned bits are where half the flavor lives.
- If your chicken breasts are very thick, slice them horizontally before searing so the interior cooks through without the outside burning.
03 -
- Let the chicken rest for 5 minutes after braising before slicing so the juices redistribute instead of running out onto the plate.
- If you want a slightly thicker sauce, remove the chicken after braising and simmer the liquid uncovered for 3 extra minutes before adding the spinach.