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Pan-Seared Chicken with Tomato-Spinach Sauce
Quick pan-seared chicken in a creamy tomato-spinach sauce — 40 minutes, easy technique, family-friendly.
Why this recipe works
A simple pan-seared chicken breast served with a quick tomato-spinach cream sauce. Suits cooks looking for a 2-step stovetop dinner that’s family-friendly and adaptable. Prep is short and technique is basic: sear chicken, make sauce, finish together.
- pan-seared chicken tomato spinach sauce
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- weeknight chicken dinner
Key takeaways
Fast, flavorful weeknight meal ready in ~40 minutes
Uses pantry staples and fresh spinach for brightness
Easy to customize (cream, herbs or cheese swaps)
Recipe guide
A simple pan-seared chicken breast served with a quick tomato-spinach cream sauce. Suits cooks looking for a 2-step stovetop dinner that’s family-friendly and adaptable. Prep is short and technique is basic: sear chicken, make sauce, finish together.
Ready in about 40 minutes using pantry staples and fresh spinach.
- Fast, flavorful weeknight meal ready in ~40 minutes
- Uses pantry staples and fresh spinach for brightness
- Easy to customize (cream, herbs or cheese swaps)
Ingredients
Ingredients: 2 chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp butter, 1 medium onion (finely chopped), 2 garlic cloves (minced), 400 g tomatoes (diced), 150 g baby spinach, 100 ml heavy cream, 1 tsp dried oregano, 1 tbsp chopped fresh basil.
Step-by-step Cooking
1) Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and sear chicken 4–5 min per side until golden; remove and keep warm. 2) Reduce heat to medium, add butter, sauté onion until soft (3–4 min), add garlic 30 sec. Add diced tomatoes and oregano; simmer 6–8 min until slightly reduced. 3) Stir in spinach until wilted, add cream and basil, simmer 2–3 min. Return chicken to pan, spoon sauce over, simmer 2–3 min to finish and meld flavors.
Tips & Serving
Tips: Pound thicker parts of breasts for even cooking. Use canned diced tomatoes if fresh aren’t available. Finish with grated Parmesan or a squeeze of lemon for extra brightness. Serve with rice, pasta, or crusty bread.
Ingredients
- 2 pcs chicken breast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1 medium onion
- 2 cloves garlic
- 400 g tomatoes
- 150 g baby spinach
- 100 ml heavy cream
- 1 tsp dried oregano
- 1 tbsp chopped fresh basil
Instructions
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FAQs
How long can I keep leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
Can I substitute the heavy cream?
Use half-and-half or whole milk thickened with a teaspoon of cornstarch if you prefer a lighter sauce; flavor will be a bit less rich.
How do I know the chicken is fully cooked?
Cooked chicken is done when an instant-read thermometer reads 74°C (165°F) at the thickest point, or when juices run clear and the interior is no longer pink.