Tomato Spinach Chicken Skillet (Print Version)
Golden chicken nestled in a savory tomato-spinach skillet, ready in under an hour.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 2 cups fresh spinach leaves, washed and roughly chopped
03 - 2 cups cherry tomatoes, halved (or one 14.5 oz can 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
# Directions:
01 - Pat the chicken breasts dry with paper towels. 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. Once the oil shimmers, add the seasoned chicken breasts. Cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and set aside.
03 - In the same skillet, add the finely chopped onion. Sauté for about 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. Sauté for 3 to 4 minutes until they begin to soften and release their juices. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir in the chopped spinach and cook for approximately 2 minutes, tossing gently until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer for another 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Transfer to plates and sprinkle with grated Parmesan cheese if desired. Serve immediately over rice, pasta, or cauliflower rice for a complete meal.
# Expert Tips:
01 -
- It pulls together in forty minutes with ingredients that are probably already in your kitchen.
- The pan sauce practically builds itself while you cook the chicken, so you get big flavor without extra work.
02 -
- Do not skip scraping the browned bits from the pan because that fond is where most of the deep flavor lives.
- Crowding the skillet with chicken that has not been patted dry will steam instead of sear, so make sure the breasts are dry and have room.
03 -
- Let the chicken rest for three minutes after searing before slicing so the juices redistribute and every bite stays moist.
- Adding the spinach at the very last moment keeps it bright green instead of the murky olive color that comes from overcooking.