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Chicken Stewed with Tomatoes & Spinach

Prep 15 min Cook 35 min Difficulty 2/5

One-pot braised chicken thighs with tomato and spinach — quick, tender, and family-friendly in about 50 minutes.

Why this recipe works

This is a straightforward one-pot braise of bone-in chicken thighs simmered in a tomato sauce with fresh spinach. It’s hearty, low-effort, and fits weeknight dinners or casual weekend meals. The recipe suits cooks who want tender, flavorful chicken without fuss and works well with pantry staples.

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Key takeaways

One-pot braise for tender chicken and a fresh tomato-spinach sauce.
Ready in about 50 minutes (15 prep, 35 cook).
Flexible: swap greens or use canned tomatoes if needed.

Recipe guide

This is a straightforward one-pot braise of bone-in chicken thighs simmered in a tomato sauce with fresh spinach. It’s hearty, low-effort, and fits weeknight dinners or casual weekend meals. The recipe suits cooks who want tender, flavorful chicken without fuss and works well with pantry staples.

A simple one-pot braise that yields tender chicken and a bright tomato-spinach sauce.

  • One-pot braise for tender chicken and a fresh tomato-spinach sauce.
  • Ready in about 50 minutes (15 prep, 35 cook).
  • Flexible: swap greens or use canned tomatoes if needed.

Ingredients (serves 4)

1.2 kg bone-in chicken thighs, 1 tbsp olive oil, 1 medium onion (sliced), 3 cloves garlic (minced), 4 medium tomatoes (chopped), 200 g fresh spinach, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 120 ml chicken stock.

Method

Pat chicken dry and season with salt, pepper, and oregano. Heat oil in a large skillet or Dutch oven over medium-high heat and brown chicken 5–7 minutes per side; transfer to a plate. Reduce heat to medium, sauté onion 4 minutes until softened, add garlic 30–45 seconds. Add chopped tomatoes and cook ~5 minutes until they break down. Pour in chicken stock and scrape up browned bits. Return chicken to the pan, nestle into sauce, bring to a simmer, cover and cook on low 25–30 minutes until cooked through. Stir in spinach until wilted (2–3 minutes). Adjust seasoning and serve with sauce spooned over the chicken.

Tips & Variations

For crispier skin, brown longer and finish uncovered for 5 minutes. Use canned diced tomatoes (400 g) if fresh aren’t available. Swap spinach for kale or Swiss chard — add earlier for tougher greens. Serve with rice, crusty bread, or polenta.

Ingredients

  • 1.2 kg bone-in chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 4 medium tomatoes
  • 200 g fresh spinach
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 120 ml chicken stock

Instructions

  1. Pat chicken thighs dry and season with salt, pepper, and oregano on all sides
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat
  3. Add chicken thighs skin-side down and brown until golden, about 5–7 minutes per side; transfer to a plate
  4. Reduce heat to medium and add sliced onion to the same pan, sauté until softened, about 4 minutes
  5. Stir in minced garlic and cook 30–45 seconds until fragrant
  6. Chop tomatoes and add to the pan, cooking until they begin to break down, about 5 minutes
  7. Pour in chicken stock and scrape up browned bits from the bottom of the pan
  8. Return chicken thighs to the pan, nestling them into the tomato mixture
  9. Bring to a simmer, then cover and cook on low until chicken is cooked through, about 25–30 minutes
  10. Add fresh spinach and stir gently until wilted, about 2–3 minutes
  11. Adjust seasoning with additional salt and pepper if needed
  12. Serve chicken with the tomato and spinach sauce spooned over the top

FAQs

Can I use boneless chicken? Yes—reduce simmering time to 15–20 minutes until internal temperature reaches 75°C (165°F).
How long does leftovers keep? Store in an airtight container in the fridge for up to 3 days; reheat gently on the stove.
Can I make this ahead? Yes—flavors improve after resting; reheat slowly and add a splash of stock if the sauce thickens.