This tomato spinach white wine chicken recipe is a quick, flavorful escape into gourmet dining, ready in just 30 minutes! It combines tender chicken breasts, fresh spinach, and ripe tomatoes in a luscious white wine sauce, requiring minimal prep for maximum flavor.
This flavorful Tomato Spinach White Wine Chicken combines chicken breast, tomatoes, and baby spinach in a garlic white wine sauce. It is quick to prepare, taking only 30 minutes from start to finish.
You will love making this recipe because it’s simple, using common pantry ingredients for a low-carb dinner that’s both impressive and easy to make. This one-pan recipe is ideal for elevating weeknight dinners with minimal effort.
Let’s dive in!
🥘 Ingredients and Substitutes
- Chicken Breasts serve as the protein base of this dish, providing a lean yet juicy component that’s essential for the texture and substance. If chicken breasts aren’t available, turkey breasts or even chicken thighs (for a slightly fattier option) can offer a similar taste and texture profile.
- Butter is used for sautéing and creating a rich, flavorful base for the sauce. It adds depth and a silky texture. If you’re out of butter or prefer a different fat, olive oil or ghee can be excellent substitutes, each bringing its own unique flavor and health benefits to the dish.
- Garlic adds aromatic depth and a punch of flavor, which is crucial for the overall taste profile of the sauce. If fresh garlic isn’t an option, garlic powder or even shallots can provide a similar flavor enhancement, though the quantity may need to be adjusted for potency.
- White Wine deglazes the pan and forms the acidic backbone of the sauce, offering a slight tanginess that balances the richness of the other ingredients. If wine isn’t suitable, chicken broth mixed with a splash of white wine vinegar or lemon juice can mimic the acidity and depth of flavor, though with a non-alcoholic twist.
- Tomatoes bring a fresh, slightly tangy sweetness to the dish, adding both color and a light acidity that complements the creamy sauce. Cherry or grape tomatoes can be a wonderful alternative for their sweetness and bite-sized form. If tomatoes are out of season, sun-dried tomatoes or even canned diced tomatoes can serve as a substitute, though they will alter the texture and taste slightly.
- Baby Spinach adds a pop of color, a slight earthiness, and essential nutrients, making the dish not only more visually appealing but also healthier. If baby spinach isn’t available, arugula for a peppery bite, kale for a heartier texture, or Swiss chard as a middle-ground option can all substitute well, though cooking times may vary slightly with tougher greens.
👩🍳 Step-by-step Directions
To start, wash and dry the chicken well, then cut it into pieces about ½ inch thick and about the size of half a palm. Season with salt and pepper on both sides.
Next, take a skillet and add 1 teaspoon of olive oil and 1 tablespoon of butter, and fry the chicken on both sides over high heat until it turns golden. Then, pour in the wine and cook for 2 more minutes on high heat until the alcohol from the wine has evaporated.
Meanwhile, wash and cut the tomatoes in halves and finely chop the garlic. Add the tomatoes and garlic to the skillet.
Cover with a lid and cook over low heat for 10 minutes, then add the spinach and carefully mix until the spinach softens.
When the spinach has softened, add a second tablespoon of butter and mix well until the butter melts and forms a smooth and creamy sauce.
Serve hot with any type of pasta for a hearty and flavorful meal.
🍽️ Serving Suggestions
- Creamy Polenta: The smooth, buttery texture of creamy polenta makes it a perfect base for the Tomato Spinach White Wine Chicken. It absorbs the sauce beautifully, creating a rich and satisfying bite.
- Garlic Mashed Potatoes: Garlic mashed potatoes offer a velvety, robust side that pairs wonderfully with the tender chicken and the savory sauce. The added garlic in the potatoes ties the flavors together seamlessly.
- Grilled Asparagus: For a lighter side, grilled asparagus with a touch of olive oil and sea salt can add a crispy, charred contrast to the dish, offering a refreshing balance to the creamy sauce.
- Couscous Salad: A couscous salad with fresh herbs, lemon zest, and cherry tomatoes can add a bright, zesty flavor that complements the richness of the chicken without overpowering it.
- Roasted Root Vegetables: Roasted carrots, parsnips, and sweet potatoes bring a sweet and earthy element to the meal, adding color and a variety of textures that enhance the overall dining experience.
- Quinoa Pilaf: A quinoa pilaf with onions, garlic, and mushrooms offers a hearty, nutritious side that’s both flavorful and filling, making it a great complement to the lighter chicken and spinach.
- Crusty Bread: Sometimes, all you need is a piece of warm, crusty bread to soak up the delicious white wine sauce. It’s a simple addition that adds both texture and flavor to every bite.
🍲 Storage
In the Fridge
Allow the dish to cool to room temperature before storing it to prevent moisture buildup that could make it soggy. Then, transfer the chicken and any sauce into an airtight container and keep it in the refrigerator for up to 3-4 days.
In the Freezer
If you plan to freeze the dish, it’s best to do so in a way that minimizes sauce contact with the chicken to prevent it from becoming too soggy when reheated. Place the chicken in a single layer in a freezer-safe container, possibly with a layer of parchment paper separating pieces for easy removal. When properly stored, it can last in the freezer for up to 3 months.
Quick Note: Freeze the sauce separately in a freezer-safe bag or container. This allows for better texture control upon reheating.
Thawing and Reheating
- Thawing: For optimal results, thaw the chicken and sauce in the refrigerator overnight. If you’re short on time, you can use the defrost setting on your microwave, but be cautious to avoid partially cooking the dish during the thawing process.
- Reheating: To reheat, it’s best to use the oven or stovetop. In the oven, place the chicken in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until heated through (about 20 minutes). For the sauce, reheat it on the stovetop over medium heat until warm, stirring occasionally. If the sauce has thickened too much during storage, a splash of water or white wine can help bring it back to the right consistency.
Considerations
- Avoid Repeated Reheating: Reheat only the portion you plan to eat. Repeatedly warming and cooling the dish can affect its texture and flavor, and more importantly, it can increase the risk of bacterial growth.
- Microwave Use: If using a microwave to reheat, do so on a medium power setting to avoid drying out the chicken. Cover the dish to retain moisture.
🏆 Expert Tips. What to Pay Attention To?
- Quality of Ingredients: Start with the freshest ingredients, especially the tomatoes, spinach, and garlic. The quality of these components can significantly impact the overall flavor of the dish. For the white wine, choose a bottle that you would enjoy drinking; its flavor will infuse the chicken and sauce.
- Chicken Preparation: If your chicken breasts are thick, consider pounding them to an even thickness. This not only helps them cook more evenly but also tenderizes the meat, ensuring every bite is juicy and flavorful.
- Control the Heat: When cooking the chicken, make sure your pan is hot enough to sear the outside quickly, locking in juices, but not so hot that it burns the butter or garlic. A medium-high heat typically works best. For the garlic, add it to the pan once the butter has melted and is sizzling but before it starts to brown to avoid bitterness.
- Deglazing the Pan: The white wine is not just for flavor; it’s also used to deglaze the pan, lifting all the delicious brown bits (fond) that have formed during cooking. This step adds depth to the sauce’s flavor. Allow the wine to simmer and reduce slightly before adding the other ingredients to intensify the flavor.
- Adding the Spinach: Spinach wilts quickly, so it should be one of the last ingredients you add. This ensures it retains some of its texture and vibrant color, which can enhance the presentation and nutritional value of the dish.
- Simmering the Sauce: After adding the tomatoes and spinach, let the sauce simmer just enough to blend the flavors without overcooking the vegetables. The tomatoes should be just soft enough to meld into the sauce without disintegrating, and the spinach should be wilted but still bright green.
- Resting the Chicken: Allow the chicken to rest for a few minutes after cooking and before slicing. This helps the juices redistribute throughout the meat, ensuring the chicken is moist and flavorful when served.
📋 Recipe Card:
Tomato Spinach White Wine Chicken
Equipment
Ingredients
- 1 lb Chicken Breast
- Salt
- Black Pepper
- 2 tablespoons Butter
- 1 teaspoon Olive Oil
- 2 cloves Garlic
- ¼ cup White wine
- ½ cup Tomatoes grape or cherry
- 4 oz Spinach
Instructions
- Start by washing and drying the chicken, then cut it into ½ inch thick pieces roughly the size of half a palm.1 lb Chicken Breast
- Season both sides of the chicken pieces with salt and pepper to taste.1 lb Chicken Breast, Salt, Black Pepper
- Heat a skillet over high heat, add 1 teaspoon of olive oil and 1 tablespoon of butter, and fry the chicken on both sides until golden.1 teaspoon Olive Oil, 2 tablespoons Butter
- Pour in the white wine and cook for an additional 2 minutes on high heat, allowing the alcohol to evaporate.¼ cup White wine
- While the chicken cooks, wash and halve the tomatoes and finely chop the garlic, then add them to the skillet.½ cup Tomatoes, 2 cloves Garlic
- Cover the skillet with a lid and let it simmer on low heat for 10 minutes, then add the spinach and gently mix until it softens.4 oz Spinach
- Finish the dish by adding a second tablespoon of butter, stirring well until it melts into a smooth and creamy sauce.
- Serve the Tomato Spinach White Wine Chicken hot, paired with your choice of pasta, for a hearty and flavorful meal.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Wine Selection: Opt for a dry white wine such as Sauvignon Blanc or Pinot Grigio for this recipe. These varieties complement the chicken without overpowering it. If you prefer a non-alcoholic version, chicken broth with a squeeze of lemon can be a good substitute, though the flavor profile will slightly change.
- Tomato Type: While cherry or grape tomatoes are recommended for their sweetness and how they hold up in the sauce, diced Roma or plum tomatoes can also be used if you prefer a chunkier texture. Just ensure they are ripe for the best flavor.
- Sauce Consistency: If you find the sauce too thin after adding the tomatoes and spinach, you can let it simmer a bit longer to reduce and thicken. Alternatively, a slurry of cornstarch and water (1 tsp cornstarch to 1 tbsp water) can be added to achieve the desired thickness.
- Cookware: While a cast-iron skillet is great for achieving a good sear on the chicken, a heavy-bottomed stainless steel pan works just as well for even cooking and sauce preparation. Non-stick pans can be used too, especially if you’re concerned about the chicken sticking, but keep in mind that they might not brown the chicken as effectively.
- Herb Additions: For an extra layer of flavor, consider adding a sprinkle of fresh herbs like basil or oregano at the end of cooking. These herbs complement the tomato and white wine beautifully.
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