Tomato Spinach Chicken (Printable version)
Tender chicken with tomatoes and spinach, ready in 40 minutes for an easy weeknight dinner.
# 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 (14.5 oz) 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 it:
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. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 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 in the roughly chopped spinach and cook for approximately 2 minutes until just wilted and bright green.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer together for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Sprinkle with grated Parmesan cheese if desired and serve immediately over rice, pasta, or cauliflower rice.
# Expert tips:
01 -
- The tomato sauce practically builds itself while the chicken rests, so you never feel like you are juggling too many things at once.
- It is naturally low carb and gluten free without tasting like you sacrificed anything, which makes it a weeknight hero for almost any diet.
02 -
- Do not skip resting the chicken after searing because cutting into it immediately lets all the juices run out and you end up with dry meat on a wet plate.
- Adding the spinach too early is the most common mistake because overcooked spinach turns dark and watery instead of vibrant and tender.
03 -
- A meat thermometer is the single tool that will save you from overcooked chicken forever, pulling the breast at 165 degrees guarantees juiciness without guesswork.
- Reserve a tablespoon of pasta water or broth before serving and drizzle it over the plated dish to loosen the sauce and give it a glossy restaurant quality finish.