White Wine Spinach Tomato Chicken
This delicious white wine chicken with spinach and tomatoes is easy, elegant, and irresistible. We love the tender chicken, colorful vegetables, and light yet buttery sauce. Best of all, it’s done in about 30 minutes.
My family is so in love with this simple white wine chicken that I keep coming up with new variations to keep things interesting. This is tied with oregano chicken for my personal favorite to date; I adore the light Mediterranean vibes, colorful pops of cherry tomatoes, and tender baby spinach.
There’s a lot to love here. This chicken skillet is:
- Quick and easy to make. You’ll need one pan and about 30 minutes.
- Fresh and elegant. This looks and tastes restaurant-worthy.
- Packed with flavor. Garlic, Italian herbs, and a buttery white wine sauce combine to make magic.
Serve this with rice or orzo and be sure to drizzle the extra pan sauce on top for maximum effect. A simple green salad or steamed broccoli or green beans make a great vegetable to round out the meal.
Ingredients & Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.
- Chicken breasts. Use thin-sliced boneless skinless chicken breasts so that they cook in the recommended amount of time. You can purchase chicken this way, or purchase standard chicken breasts and butterfly them yourself by slicing them flat through the middle so you end up with two thinner pieces.
- White wine and chicken broth. You can use all chicken broth if you prefer.
- Garlic powder, Italian seasoning, kosher salt, and black pepper.
- All-purpose flour. This is for dredging the chicken breasts prior to their quick sauté, which helps them develop a light crust. Omit this or substitute almond flour to keep the dish gluten-free.
- Olive oil and butter.
- Baby spinach. For delightful color and built-in nutrition.
- Cherry tomatoes. Feel free to use cherry or grape tomatoes, or in a pinch some heirloom or Roma tomatoes you’ve quartered and seeded.
- Fresh garlic and fresh lemon juice.
In the mood for a richer sauce? Try my creamy Tuscan chicken with spinach and sun-dried tomatoes.
What white wine is good for cooking chicken?
Dry white wines are typically recommended for cooking, as they are more crisp and less full-bodied than sweet white wines. Our favorites are sauvignon blanc or pinot grigio. We also sometimes like an un-oaked chardonnay.
Can you make this dish without wine?
Yes! Replace the white wine in the sauce with additional chicken broth.
How To Make Chicken with Spinach & Tomatoes
This is a general overview. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.
- Season and sear chicken breasts.
- Start the sauce and tomatoes. Making a quick pan sauce after removing the chicken breasts to a plate means all the flavorful browned bits end up on your plate!
- Return chicken to the skillet to finish cooking.
- Tuck in spinach. Greens wilt quickly, so add them at the end off the heat.
- Spritz with lemon juice and season with salt & pepper to taste.
Pro Tip
Be sure the pan is hot before you add the chicken breasts: the olive oil and butter mixture should be hot but not smoking. This helps your chicken develop a nice browned crust, which enhances texture and flavor.
Recipe FAQs & Expert Tips
Can children eat food cooked with white wine?
This is a personal judgment call, as some alcohol will cook out of a sauce very quickly, but not all. Factors to consider include the age of your children, whether they have any unique health concerns, and how much chicken vs. sauce they are likely to consume.
For the record, yes I do feed this chicken to my children. They both like it!
What is the correct temperature for chicken breasts?
According to the USDA, chicken is safe and ready to eat when it is white all the way through and has reached an internal temperature 165° F. I highly recommend using a small instant-read meat thermometer: simply insert the thermometer into the thickest part of the chicken as it nears the end of its cooking time and pull the chicken off right away when it reaches 165. No guesswork and tender chicken, every time.
Storage & Reheating
- Storage: Keep leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
- Warming: Reheat on 50% power in the microwave until warmed through. Using half power reduces the odds that your chicken will dry out. You can also warm portions in a small pan or skillet over medium heat on the stovetop. Don’t worry if the sauce becomes too thick; it will loosen as it warms. You also can always thin a light sauce like this by placing it in a small saucepan over medium heat and whisking in 1-2 teaspoons of broth or water.
- Freezing: I don’t really recommend freezing this.
Related Recipes
Love easy chicken dinners? You’ll also enjoy my lemon thyme chicken, creamy garlic chicken, and baked Italian dressing chicken. Lemon chicken pasta is another favorite when you want one-pan comfort.
Burst cherry tomatoes are also the star of this roasted tomato pasta that we enjoy often!
If you try this Chicken with Spinach and Tomatoes, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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White Wine Spinach Tomato Chicken
Ingredients
- 3 Tablespoons all-purpose flour
- 4 thin-sliced chicken breasts
- 1/4-1/2 teaspoon garlic powder
- kosher salt & black pepper
- 1 Tablespoon olive oil
- 3 Tablespoons butter divided
- 2-3 cloves garlic minced
- 1/3 cup chicken broth low-sodium preferred
- 1/3 cup dry white wine
- 1/2 teaspoon Italian seasoning
- 1 cup cherry or grape tomatoes cut in half
- 2 cups baby spinach
- 1/2 teaspoon fresh lemon juice
Instructions
- Place flour in a small bowl or plate. Sprinkle chicken breasts evenly on both sides with garlic powder and a small amount of salt and pepper.
- Warm olive oil and 1 Tablespoon of the butter in a large skillet over medium-high heat. Lightly dredge each chicken breast through the flour on both sides. Shake gently to remove any excess, then place each piece in the hot pan. Cook for 1-2 minutes per side, until browned on the outside but not quite fully cooked through. Remove chicken pieces and set aside.
- Add remaining 2 Tablespoons butter to the pan, plus garlic. Cook for about 30 seconds, just until fragrant, then add the broth, wine, Italian seasoning, and tomatoes. Bring the liquid to a simmer and let it bubble for 1-2 minutes, scraping the bottom of the pan to remove any browned bits.
- Return chicken to the pan, lower heat to medium-low, and simmer for another 3-4 minutes, until the sauce thickens slightly, the tomatoes start to lose their shape, and the chicken is cooked through.
- Remove pan from the heat, then tuck the baby spinach around and under the pieces of chicken. Let it wilt for about 1 minute.
- Squeeze lemon juice over each piece of chicken, and season with extra salt and pepper to taste. Serve right away.
