Tomato Spinach Chicken Skillet (Printable)

Tender chicken breasts simmered with cherry tomatoes and fresh spinach in a savory skillet. Perfect for easy weeknight dinners.

# 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 - 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

# How To Make It:

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; sauté 3-4 minutes until they begin to soften and release 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 in the tomato-spinach mixture. Simmer another 2-3 minutes to heat through.
07 - Sprinkle with Parmesan cheese before serving, if desired.

# Expert Suggestions:

01 -
  • The entire thing comes together in one skillet, which means you get maximum flavor and minimum dishwashing.
  • It tastes like something you would order at a bistro but requires zero technique beyond flipping chicken and stirring.
02 -
  • Do not move the chicken while it sears because the golden crust needs uninterrupted contact with the hot pan to form properly.
  • Adding the spinach too early will turn it dark and mushy so always add it at the very end and cook it just until wilted.
03 -
  • Let the chicken rest for three minutes after searing before slicing so the juices redistribute instead of running out onto the plate.
  • A squeeze of fresh lemon juice right at the end brightens every flavor and makes the tomato sauce taste like it took hours instead of minutes.

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