Tomato Spinach White Wine Chicken

Get ready for this super simple tomato spinach white wine chicken! It’s all done in 30 minutes, mixing juicy tomatoes, fresh spinach, and tender chicken in a tasty white wine sauce.

I make this Tomato Spinach White Wine Chicken all the time—it’s really easy and quick. You just need chicken, tomatoes, spinach, and some garlic and white wine for the sauce.

It all cooks in one pan in about 30 minutes.

Perfect for a tasty, low-carb dinner on a busy weeknight. Let’s get started!

🥘 Ingredients and Substitutes

• Chicken Breasts. These are great for a lean, juicy base. If you can’t find them, turkey breasts or chicken thighs work well too.
• Butter. Used for sautéing and to enrich the sauce. If you’re out or prefer something else, try olive oil or ghee.
• Garlic. Adds a punch of flavor. No fresh garlic? Use garlic powder or shallots, but adjust the amount as needed.
• White Wine. It deglazes the pan and adds a tangy balance. If you prefer to avoid alcohol, use chicken broth with a splash of white wine vinegar or lemon juice.
• Tomatoes. They add freshness and a hint of sweetness. Cherry or grape tomatoes are a good swap, or use sun-dried or canned if fresh aren’t available.
• Baby Spinach. Brings color and nutrients. Substitute with arugula for a peppery taste, kale for a heartier texture, or Swiss chard as a middle ground.

👩‍🍳 Step-by-step Directions

First, wash and pat dry the chicken. Cut it into ½ inch thick pieces, roughly the size of half your palm, and season both sides with salt and pepper.

Heat a skillet over high heat and add 1 teaspoon of olive oil along with 1 tablespoon of butter. Fry the chicken until golden on both sides. Then, pour in the wine and let it cook for another 2 minutes on high, allowing the alcohol to evaporate.

While the chicken cooks, wash and halve the tomatoes and finely chop the garlic. Add them to the skillet.

Cover and simmer on low heat for 10 minutes. Next, add the spinach and stir gently until it wilts.

Finish by stirring in another tablespoon of butter until it melts into a smooth, creamy sauce.

Serve hot with any type of pasta for a hearty and flavorful meal.

🍽️ Serving Suggestions

• Creamy Polenta: I love how creamy polenta works with this dish. It’s smooth and buttery, perfect for soaking up that rich sauce.
• Garlic Mashed Potatoes: These potatoes are a hit every time. They’re velvety and full of garlic flavor, which really ties everything together with the chicken.
• Grilled Asparagus: When I want something lighter, I grill some grilled asparagus with a bit of olive oil and sea salt. It adds a nice crisp contrast.
• Couscous Salad: I sometimes make a couscous salad with fresh herbs, lemon zest, and cherry tomatoes. It’s light and zesty, which is a great balance to the dish.
• Quinoa Pilaf: For something hearty, I go for a quinoa pilaf with onions, garlic, and mushrooms. It’s filling and pairs well with the lighter flavors of the chicken and spinach.
• Crusty Bread: And you can’t go wrong with some warm, crusty bread to mop up all that delicious sauce. Simple but effective.

🍲 Storage

In the Fridge:

After letting the dish cool down, I pop it into an airtight container and it keeps well in the fridge for about 3-4 days.

In the Freezer

I portion everything out to make sure I only thaw what I need later. I use a freezer-safe container for the chicken and sometimes slip a sheet of parchment between pieces for easier separation. It stays good in the freezer for up to 3 months. I always freeze the sauce separately to keep its texture nice when I reheat it.

Thawing & Reheating:
I usually thaw everything in the fridge overnight. If I’m in a hurry, I’ll use the microwave’s defrost setting, but I try to avoid cooking it during this step.

For reheating, the oven works best for me—I set it at 350°F, cover the dish with foil, and give it about 20 minutes. I reheat the sauce on the stove, and if it’s too thick, a little water or wine thins it out just right.

🏆 Expert Tips. What to Pay Attention To?

• Prepping the Chicken: If you’ve got thick chicken breasts, pound them to even thickness. It helps them cook evenly and makes every bite tender and juicy.
• Deglazing the Pan: Use the white wine not just for flavor but also to scrape up the tasty bits from the pan. Let the wine simmer and reduce a bit before adding other ingredients. This concentrates the flavors beautifully.
• Adding Spinach: Toss in the spinach last so it stays slightly crisp and keeps its bright color. It makes the dish look and taste fresher.
• Simmering the Sauce: Let the sauce simmer just enough to marry the flavors without overcooking the veggies. The tomatoes should blend into the sauce but not fall apart, and the spinach should just wilt.

📋 Recipe Card: