Tomato Spinach Chicken Skillet (Printable)

Tender chicken with tomatoes and fresh spinach for a quick, wholesome weeknight meal.

# What You 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 (14.5 oz) 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 Steps:

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. Add the seasoned chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the halved cherry tomatoes to the skillet and sauté for 3–4 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 approximately 2 minutes until just wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the tomato-spinach mixture. Simmer together for 2–3 minutes until the chicken is heated through. Sprinkle with grated Parmesan cheese before serving if desired.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means you get all the flavor and only one pan to wash afterward.
  • The tomato sauce practically builds itself while you stand there, tasting and adjusting until it feels right.
  • It is low carb and gluten free without trying to be, which makes it an easy sell for almost anyone at your table.
02 -
  • Do not skip the step of patting the chicken dry, because wet chicken will steam instead of sear and you will lose that beautiful golden crust.
  • The tomatoes need those 3 to 4 minutes undisturbed to really burst and release their juices, patience here is what makes a sauce instead of a watery mess.
03 -
  • Let the chicken rest for at least 5 minutes after searing before slicing, because the juices redistribute and you will not lose them all over your cutting board.
  • A squeeze of fresh lemon juice right at the end brightens the entire dish and makes the tomato flavor pop in a way that will surprise you.

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