One Pan Chicken with Spinach and Tomatoes
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This one pan chicken with spinach and tomatoes recipe is a simple and easy, yet elegant skillet masterpiece that is perfect for a weeknight dinner or a hosted dinner party.
Taking just 25 minutes to prepare, with an ingredient list that is mostly pantry items and simple, manageable steps, this recipe is sure to become a household staple.
I love to cook for my family and friends. Sometimes I crave a recipe that looks like I put a lot more effort into it than was really need. That’s where this skillet spinach and tomato chicken recipe comes in. Easily made in under 30 minutes but looks restaurant quality on the plate.
This one pan chicken recipe starts with seared chicken simmering in a decadent white wine sauce, then adding fresh, juicy tomatoes, and spinach, and finally seasoning with aromatic spices. This recipe is nothing short of perfection, sophisticated yet attainable.
Ingredients for One Pan Chicken with Spinach and Tomatoes
- Chicken Broth – I usually use chicken bone broth for a slightly deeper flavor but chicken broth or chicken stock both work equally well.
- Dry White Wine – Think a Sauvignon Blanc or Pinot Grigio. If you want to skip the wine, you can substitute more chicken broth but it will slightly alter the flavor.
- Seasonings – Italian Seasoning, Garlic Powder, Salt, and Pepper
- Cherry or Grape Tomatoes
- All-purpose Flour
- Skinless, Boneless Chicken Thighs – You can substitute boneless, skinless chicken breasts here but you will need to adjust the cooking time.
- Olive Oil
- Butter
- Garlic Clovers
- Baby Spinach
- Lemons
Essential Items for This Recipe
All the magic for this recipe happens in one pan. A good, heavy skillet is the key to recipe success so here a few options I recommend:
How to Make One Pan Chicken with Spinach and Tomatoes
The full list of ingredients, including measurements, and step-by-step instructions can be found in the printable recipe card below. Here is a quick overview of how to take this recipe from the stove to the table.
- Season the chicken and coat lightly with flour.
- Sear the chicken and transfer to a plate.
- Sauté garlic and tomatoes. Then add chicken broth and wine.
- Return chicken to the pan to finish cooking. Add spinach in just before serving to allow it to wilt.
What to Serve with Skillet Spinach Tomato Chicken
There are so many options on what to serve with this one pan chicken recipe. Here are a few of our favorites to consider:
More Easy Chicken Dinner Recipes
- Herby Baked Lemon Chicken Thighs
- Orange Glazed Chicken
- Lemon Basil Baked Chicken Drumsticks
- Southwest Chicken with Deconstructed Guacamole
- Creamy Chicken Alfredo Bake
One Pan Chicken with Spinach and Tomatoes
Ingredients
- 1/3 cup chicken broth
- ½ cup dry white wine
- 1 teaspoon italian seasoning
- 1 cup of cherry or grape tomatoes cut in half
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons all-purpose flour
- 4-6 boneless, skinless chicken thighs, trimmed of fat
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 tablespoon minced garlic 2-3 cloves
- 2 cups baby spinach
- 1 lemon sliced into wedges
Instructions
- In a bowl, combine chicken broth, wine, Italian seasoning, and sliced tomatoes. Set aside.1/3 cup chicken broth, ½ cup dry white wine, 1 teaspoon italian seasoning, 1 cup of cherry or grape tomatoes
- Season chicken with garlic powder, salt, and pepper.1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 4-6 boneless, skinless chicken thighs,
- Spread flour on a plate, one by one, place chicken thighs on flour. Using tongs, flip chicken thighs, coating each side with flour.4 tablespoons all-purpose flour
- In a large skillet, heat olive oil and 1 tablespoon butter, at medium-high heat1 tablespoon olive oil, 3 tablespoons butter
- Place chicken in the heated skillet, cooking 1-2 minutes per side, until browned. The chicken will not be fully cooked. Remove from pan, set on a clean platter.
- Add remaining butter and minced garlic to the pan, cook for 30-45 seconds.1 tablespoon minced garlic
- Add the broth and tomato mixture to the pan, bringing to a bubbling simmer for 1-2 minutes. Stirring occasionally and scraping any browned bits from the bottom of the pan.
- Reduce heat to medium-low, return chicken to the pan, allow to simmer for 5 minutes until the chicken is cooked through and reaches 165F, the sauce has thickened slightly, and the tomatoes have started to lose shape.
- Remove the pan from heat, using tongues tuck the spinach around and under the chicken, allow to wilt for 1-2 minutes.2 cups baby spinach
- Garnish with a squeeze of fresh lemon, season with salt and pepper to taste.1 lemon
Notes
- When searing the chicken, be sure not to overcrowd the pan. Work in batches, if needed, to ensure the chicken sears instead of steams.
- The chicken should reach a minimum internal temperature of 165 degrees F.
- Chicken thighs will take 2-3 minutes per side if cooked on Medium heat.
- ¼ cup of white wine vinegar + ¼ cup of water may be used instead of dry white wine. You can also replace with additional chicken broth but it will impact the flavor.
Nutrition
