This post may contain affiliate links. Please read our disclosure policy.
This tomato spinach white wine chicken recipe has tender melt-in-your-mouth chicken with a buttery white wine, tomato, and fresh spinach sauce. It’s ready in about 30 minutes!
Try my Creamy Tomato Basil Chicken or Tomato Spinach Salmon Pasta next for more simple yet elegant dishes.
Why you’ll love it
The idea for this easy chicken recipe came to me from my Tomato Spinach Shrimp Pasta. I figured that a similar sauce would be delicious with chicken, and I was right! The irresistible white wine sauce is perfectly summery and light for patio dining.
This dish is great for summer because tomatoes are in season. It’s my favorite way to use up that bounty from the farmers’ market. And who doesn’t love that fresh spinach and tomato combo? There’s also plenty of garlic and basil in here!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts cut in half lengthwise to cook faster and more evenly
- Garlic powder – along with salt & pepper, it infuses flavor into the cutlets
- Flour – for dredging
- Olive oil and butter – to sauté the chicken
- Garlic – for delicious aromatic flavor
- White wine – I typically cook with sauvignon blanc or pinot grigio. I’m not loyal to any particular brand.
- Chicken broth – to infuse savory flavor into the sauce
- Tomatoes – I use NatureSweet Cherubs. I measured out a cup of them and then cut them into halves. Any little tomato variety (grape, cherry, etc. will work fine).
- Italian seasoning – an awesome blend of dried herbs that comes in one convenient jar
- Spinach and basil – for a pop of freshness and herby flavor
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Cooking tongs are very helpful to quickly turn the chicken and lift it up when you’re adding the spinach in.
- Chicken is done when an instant read meat thermometer says 165F.
- I use this enameled cast iron skillet for many of my skillet chicken recipes, and a good-quality chef’s knife makes chopping easy.
How to make tomato spinach chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken to make four thinner cutlets. Sprinkle on both sides with salt & pepper and garlic powder. Dredge in the flour. Pan fry the chicken in a skillet until golden, then transfer to a plate. Cook the garlic for a minute, followed by adding in the wine, broth, tomatoes, and Italian seasoning.
Let it bubble for a couple of minutes, then return the chicken to the pan. Cook until the tomatoes soften and release some juices without reducing too much. Add in the spinach and basil, letting it wilt. Season with extra salt & pepper if needed.
Substitutions and variations
- You could instead use 1-2 medium sized tomatoes and just chop them up. This recipe is pretty flexible! You can also use multicolored tomatoes to make it even prettier.
- I don’t recommend skipping the white wine, but if you want to, just sub the white wine for chicken broth and add a bit of Dijon mustard. This is a trick I use to imitate white wine in cooking.
- Feel free to sub with chicken thighs if you prefer. They may take a little longer to cook, though.
What to serve with tomato spinach chicken
- Try this Stick of Butter Rice, pasta like these Garlic Buttered Noodles, or Mashed Potatoes.
- Or go lighter and serve it with steamed veggies, my Easy Roasted Green Beans, stovetop Asparagus, or flavorful Roasted Cauliflower.
- A salad is always a good pairing! Try dressing up spring mix with my Honey Mustard Dressing.
Leftovers and storage
- Store any leftovers of this chicken in the fridge in a covered container for 3-4 days.
- Reheat in a saucepan over a low heat until warmed through.
- I don’t recommend freezing leftovers.
Other chicken recipes with wine
Let me know in the comments below if you made these sautéed chicken breasts with wine wine, tomato, and spinach! You can also tag me #saltandlavender on Instagram.
Tomato Spinach White Wine Chicken
Ingredients
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 cup little tomatoes (grape or cherry) cut into halves
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- 1 tablespoon chopped fresh basil
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.
Notes
- I highly recommend using white wine (try pinot grigio or sauvignon blanc), but if you can’t for whatever reason, try adding the equivalent amount of chicken broth and about 1/2 to 1 teaspoon of Dijon mustard. That’s my little trick for mimicking the taste of white wine in cooking.
- You can also find this recipe on page 74 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on August 11, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
This was fantastic! Super easy to make too! Very well written instructions. I was never guessing or unsure if I was doing something incorrectly. I will definitely be making this again and again. Thank you!
I’m so happy to hear that… that’s definitely what I aim for when writing the recipes!
This was easy and delicious! Can’t wait to try your other recipes! Thank you,
You’re very welcome, Cathy! 🙂
I’m currently on Weight Watchers and was looking at your recipes – this chicken spinach and slow cooked tomatoes made me feel like I was cheating – it was SO good. My household of boys give your recipes thumbs up every time I prepare them! Thanks for sharing!
I’m so happy to hear that, Mandi!! 🙂 You’re very welcome.
Natasha, this recipe is delicious! Thank you so much for sharing. We just finished having this dish for dinner. I doubled all ingredients since I had 3 large chicken breasts that I cut in half giving me 6 pieces total. You really can’t go wrong with this. It will definitely become a “go to” recipe for my family!
You’re welcome!! I’m so happy you enjoyed it! 🙂 Thanks for commenting!
I made this with thighs and legs.. my husband loved it I’m making it again tonight.. thank you!
That’s awesome!!
Questions – I am hoping to make this next week!
Do you cover the pan when cooking the chicken?
Approximately how much flour is used to dredge the chicken? Do you have to use egg or something else before dredging the chicken?
Hi! I’d measure out about 1/4 cup or so to dredge the chicken. No, the pan is not covered, and no, you don’t use egg. I try really hard to explain my recipes well, so I would never add surprise ingredients without telling a reader haha. I also indicate if a pan is to be covered, so you don’t have to worry about that either. Let me know if you make it! ♥️
Thanks for explaining. I was unfamiliar with the term “dredging” so went to google which lead me down many more recipes explaining how to do it…
I did make this recipe last night and it was delicious! I was able to find chicken breast filets at my grocery store so didn’t have to cut any of the chicken pieces. I served it over orzo. My husband thought rice might add more taste, so I’ll try it next time. I also wished there was more of the yummy sauce so next time might add more of the wine/broth combo.
Another winner, thanks again!
I’m so glad you liked it and it worked out! 🙂 Yeah, it’s just a different way of saying “coat chicken in flour”, but now ya know. Some recipes like chicken parm you do a more complex dredging process with flour, egg, and breadcrumbs, but same idea.
A very pretty dish. I’ve been using NatureSweet cherub tomatoes since they first came out. They’re so tasty. I use them mostly for salads and as a topping (with fresh rosemary) for homemade pizza. .
Thank you! Yes, they’re definitely reliably good. I want some of your homemade pizza!!
Do the chicken breasts have skin on?
No. I used boneless/skinless and cut them in half lengthwise.
Loved this recipe! I was initially bummed that didn’t have any white wine in the house but swapped it out with some dry sherry wine I keep on hand and it turned out fantastic!
I’m so glad you enjoyed it!! Sounds delish with sherry ♥️🤗
Going to make this at the weekend. Can i ask what would i serve this with.
I love making a lot of your recipes.
Hi Mark! You must’ve missed it in the blog post – I included my serving suggestions in there. 🙂 And thank you!! I am so glad you like my recipes! 🙂 I really appreciate you following along.