4.9 from 87 votes
Tomato Spinach White Wine Chicken
This tomato spinach white wine chicken features thinly dredged chicken pieces pan-seared until golden, then simmered in a light sauce of white wine, chicken broth, garlic, and Italian seasoning. Fresh grape tomatoes soften in the sauce, while baby spinach and basil are gently wilted in at the end. The combination creates a balanced dish with tender chicken and a bright, slightly tangy sauce enhanced by aromatic herbs.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
276 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 large chicken breast
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 1/4 cup white wine dry
- 1/4 cup chicken broth
- 1 cup tomato cut into halves, grape or cherry variety, little size
- 1/4 teaspoon Italian seasoning
- 2 cups baby spinach packed, fresh
- 1 tablespoon basil chopped, fresh
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Sprinkle the chicken with the garlic powder and salt & pepper. Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a deep skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until lightly golden. Transfer chicken to a plate.
- Add in the remaining butter and the garlic. Cook for about 30 seconds.
- Stir in the white wine, chicken broth, tomatoes, and Italian seasoning. Let it bubble for 2 minutes.
- Add the chicken back into the pan. Reduce the heat to medium and cook for another 4-5 minutes or until the chicken is cooked through, the tomatoes soften and release more juice, and the sauce reduces a bit. Be careful not to let the sauce reduce too much (you can always add another splash of wine if this happens, though).
- Add in the spinach and basil (I use tongs to lift the chicken up and just tuck it under) and let it wilt for about a minute. Season with extra salt & pepper as needed and serve immediately.
Cup of Yum
Notes
- Use dry white wine such as pinot grigio or sauvignon blanc for best sauce flavor.
- If avoiding wine, substitute with additional chicken broth plus 1/2 to 1 teaspoon Dijon mustard.
- Be careful not to reduce the sauce too much during cooking; add a splash of wine or broth if needed.
- The recipe appears in the Salt & Lavender: Everyday Essentials cookbook on page 74.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
6g
(2%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
95mg
(32%)
Sodium
268mg
(11%)
Potassium
624mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2042IU
(41%)
Vitamin C
11mg
(12%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 276
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 268mg | 11% |
| Potassium | 624mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2042IU | 41% |
| Vitamin C | 11mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.