Tomato Spinach Chicken Skillet (Printable Version)

Tender chicken simmered with tomatoes and fresh spinach in a savory skillet.

# What You'll 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 diced tomatoes, drained)
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids & Oils

06 - 2 tablespoons olive oil
07 - ½ cup low-sodium chicken broth

→ Dairy

08 - ¼ cup grated Parmesan cheese (optional)

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ½ teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# Directions:

01 - Season the chicken breasts on both sides with salt, pepper, oregano, and basil.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook 5–6 minutes per side, until golden and cooked through. Remove and set aside.
03 - In the same skillet, add the chopped onion. Sauté 3 minutes until soft, then add minced garlic and cook 1 minute more.
04 - Add the cherry tomatoes and sauté 3–4 minutes until they begin to soften and release their juices. Pour in the chicken broth and bring to a simmer.
05 - Stir in the spinach and cook until just wilted, about 2 minutes.
06 - Return the chicken to the skillet, nestling it into the tomato-spinach mixture. Simmer another 2–3 minutes to heat through.
07 - Sprinkle with Parmesan cheese before serving, if desired.

# Expert Hints:

01 -
  • The tomatoes create a natural sauce so you never need a jar of anything.
  • It is genuinely a one pan meal which means cleanup is almost nothing.
  • Leftovers taste even better the next day straight from the fridge.
02 -
  • Do not skip patting the chicken dry because moisture on the surface prevents a good sear and you end up steaming instead of browning.
  • Keep the heat at medium high when searing because dropping too low means no golden crust and the flavor suffers noticeably.
  • If using canned diced tomatoes instead of fresh, drain them well or the sauce becomes too watery.
03 -
  • Let the chicken rest for five minutes after searing so the juices redistribute and every bite stays moist.
  • Tasting the tomato sauce before returning the chicken lets you adjust salt and acidity so the final dish is perfectly balanced.

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