Ingredients
Method
Prepare the Chicken
- Cut the chicken breasts in half lengthwise to create four thinner cutlets. This ensures even cooking. Season generously with garlic powder, salt, and pepper. Lightly coat each piece in flour, shaking off any excess.
Sear the Chicken
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Carefully add the floured chicken breasts and sear for 4-5 minutes per side, until beautifully golden brown. Remove the chicken from the skillet and set aside on a plate.
Sauté Garlic
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Build the Sauce
- Pour in the dry white wine and scrape up any browned bits from the bottom of the pan (deglazing). Let it bubble for about 30 seconds. Stir in the chicken broth, halved tomatoes, and Italian seasoning. Bring the sauce to a simmer and let it cook for 2 minutes, allowing the tomatoes to soften.
Finish Cooking Chicken
- Return the seared chicken breasts to the skillet. Reduce the heat to medium and let everything simmer gently for another 4-5 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the tomatoes have softened and released their juices, and the sauce has slightly reduced. Avoid letting the sauce reduce too much; add a splash more wine or broth if needed.
Wilt Spinach & Serve
- Stir in the fresh baby spinach and chopped basil. Use tongs to gently lift the chicken and tuck the spinach underneath. Let it wilt for about 1 minute. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately.
Notes
This chicken with tomatoes and spinach is the perfect example of how simple ingredients can create a show-stopping meal. It delivers incredible flavor, tender chicken, and a vibrant sauce with minimal effort, making it an ideal choice for any night of the week.