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Pan-Seared Chicken with Tomato-Spinach Sauce

Prep 15 min Cook 25 min Difficulty 2/5

Easy pan-seared chicken with a creamy tomato-spinach sauce—ready in about 40 minutes. Simple ingredients, weeknight-friendly.

Why this recipe works

Pan-seared chicken with tomato-spinach sauce is a straightforward, flavorful dinner that suits cooks who want a fast, satisfying meal without fuss. It’s ideal for busy weeknights and scales easily for two or more servings.

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Key takeaways

Quick weeknight meal: 40 minutes total, simple pantry ingredients
Pan-sear chicken for a golden crust, finish in a creamy tomato-spinach sauce
Flexible: swap cream for stock or add chili flakes for heat

Recipe guide

Pan-seared chicken with tomato-spinach sauce is a straightforward, flavorful dinner that suits cooks who want a fast, satisfying meal without fuss. It’s ideal for busy weeknights and scales easily for two or more servings.

A creamy, garlicky tomato-spinach sauce transforms quick pan-seared chicken into a weeknight favorite.

  • Quick weeknight meal: 40 minutes total, simple pantry ingredients
  • Pan-sear chicken for a golden crust, finish in a creamy tomato-spinach sauce
  • Flexible: swap cream for stock or add chili flakes for heat

Ingredients

Ingredients (consolidated): 2 chicken breasts, 1 tbsp olive oil, 1 tbsp butter, 1 tsp salt, 1/2 tsp black pepper, 1 medium onion (chopped), 2 cloves garlic (minced), 400 g tomatoes (chopped or canned), 1 tsp dried oregano, 150 g baby spinach, 100 ml heavy cream, 1 tbsp chopped fresh basil.

Step-by-step

1) Pound breasts to even thickness and season with salt and pepper. 2) Heat oil over medium-high and sear chicken 4–5 minutes per side until golden; remove and keep warm. 3) Reduce to medium, add butter, sauté onion 3 minutes, add garlic 30 seconds. 4) Add tomatoes and oregano, simmer 5–7 minutes. 5) Stir in cream, simmer 2–3 minutes until slightly thickened. 6) Add spinach to wilt, return chicken to warm 1–2 minutes, stir in basil and adjust seasoning.

Tips & Variations

Tips: Pound breasts for even cooking; use canned tomatoes if out of season. Variations: add chili flakes or sun-dried tomatoes, swap cream for stock for a lighter pan sauce. Make-ahead: prepare sauce and reheat with seared chicken for quick serving.

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

  1. Pound chicken breasts to even thickness and season both sides with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Add chicken and sear 4-5 minutes per side until golden and cooked through; remove and keep warm.
  4. Reduce heat to medium, add butter to the same pan and melt.
  5. Add chopped onion and cook until softened, about 3 minutes.
  6. Stir in minced garlic and cook 30 seconds until fragrant.
  7. Add chopped tomatoes and dried oregano, simmer 5-7 minutes until tomatoes break down.
  8. Stir in heavy cream and simmer 2-3 minutes until sauce slightly thickens.
  9. Add baby spinach and cook until wilted.
  10. Return chicken to the pan to warm in the sauce for 1-2 minutes.
  11. Stir in chopped fresh basil and adjust salt and pepper to taste.
  12. Serve chicken topped with the tomato-spinach sauce.

FAQs

How do I know the chicken is fully cooked? Yes — cook chicken to an internal temperature of 165°F (74°C). Pound breasts evenly so they cook through in the recommended time.
What are the exact ingredients and amounts? Use 400 g chopped tomatoes (fresh or canned), 150 g baby spinach, 100 ml heavy cream, 1 medium onion, 2 garlic cloves, 1 tbsp olive oil, 1 tbsp butter, 1 tsp dried oregano, 1 tbsp chopped basil, and salt and pepper to taste.
Can I make the sauce lighter or more tangy? For a lighter sauce, replace heavy cream with 100 ml chicken stock or half-and-half; for more acidity, add 1 tsp lemon juice or a splash of balsamic.