Tomato Spinach Chicken Skillet (Printable)

Golden chicken nestled in a vibrant tomato-spinach skillet, finished with Parmesan for an easy, wholesome meal.

# What You'll 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

# How to Make It:

01 - Pat the chicken breasts dry and season both sides evenly with salt, freshly ground black pepper, dried oregano, and dried basil.
02 - Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and 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 the chopped spinach into the tomato mixture and cook for about 2 minutes 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.
07 - Transfer to plates and sprinkle with grated Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one skillet which means dishes are basically zero and that is never a bad thing on a weeknight.
  • The tomatoes break down into their own little sauce so you do not need anything extra from a jar.
  • It is naturally low carb and gluten free without tasting like you are missing out on anything.
  • Leftovers reheat beautifully for lunch the next day if you are lucky enough to have any left.
02 -
  • Do not skip patting the chicken dry because moisture on the surface prevents a good sear and you will end up steaming instead of browning.
  • The tomatoes need those 3 to 4 minutes undisturbed to actually burst and create sauce so resist the urge to constantly stir them.
  • If you are using chicken thighs instead of breasts add about 3 extra minutes to the initial cook time since thighs are slightly thicker and benefit from slower cooking.
03 -
  • Let the chicken rest for at least 5 minutes after searing before slicing so the juices redistribute and stay inside where they belong.
  • A cast iron skillet holds heat more evenly than nonstick and gives you a significantly better crust on the chicken.

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