Tomato Spinach Chicken (Print)

Tender chicken in a savory tomato-spinach skillet

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 cups fresh spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or 1 can diced tomatoes, drained)
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons olive oil
07 - 1/2 cup low-sodium chicken broth

→ Dairy

08 - 1/4 cup grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# How to Make:

01 - Pat the chicken breasts dry and season both sides generously with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Remove the chicken and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and sauté for 3 to 4 minutes until they begin to soften and release their natural juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir the chopped spinach into the tomato mixture and cook for about 2 minutes until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for another 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Transfer to plates and sprinkle with grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It uses one skillet, which means cleanup is almost nonexistent and that alone is worth celebrating on a busy night.
  • The tomatoes break down into a naturally sweet sauce that tastes like you spent hours reducing something far more complicated.
  • It is naturally low carb and gluten free without trying too hard to be either, which makes it a crowd pleaser across different dietary needs.
02 -
  • Do not skip drying the chicken before seasoning because wet chicken steams instead of sears and you will lose that gorgeous golden crust.
  • Resist the urge to move the chicken while it sears because it needs uninterrupted contact with the hot pan to develop proper browning.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and gives the chicken an unbeatable crust that lighter pans simply cannot match.
  • Let the cooked chicken rest for at least three minutes before serving so the juices redistribute and every bite is as moist as the first.

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