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Pan-Seared Chicken with Tomato-Spinach Sauté

Prep 15 min Cook 20 min Difficulty 2/5

Quick pan-seared chicken topped with a fast tomato and spinach sauté—ready in ~35 minutes for an easy weeknight dinner.

Why this recipe works

This Pan-Seared Chicken with Tomato-Spinach Sauté is a quick, weeknight-friendly meal: golden chicken breasts finished with a bright, fast tomato and wilted-spinach topping. It suits cooks who want a low-fuss, protein-forward dinner with fresh vegetables.

Search intent: recipe / how to make pan-seared chicken with tomato and spinach
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  • tomato spinach sauté
  • quick chicken dinner
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Key takeaways

Ready in ~35 minutes (15 prep, 20 cook).
Simple skillet method yields a golden crust and juicy interior.
Tomatoes and spinach make a bright, fast pan sauce.

Recipe guide

This Pan-Seared Chicken with Tomato-Spinach Sauté is a quick, weeknight-friendly meal: golden chicken breasts finished with a bright, fast tomato and wilted-spinach topping. It suits cooks who want a low-fuss, protein-forward dinner with fresh vegetables.

A crispy skillet-seared chicken with a bright tomato and wilted-spinach topping in about 35 minutes.

  • Ready in ~35 minutes (15 prep, 20 cook).
  • Simple skillet method yields a golden crust and juicy interior.
  • Tomatoes and spinach make a bright, fast pan sauce.

Ingredients

Ingredients (serves 2–4): 1 lb chicken breasts (2 medium), 2 cups halved tomatoes, 5 oz baby spinach, 1–2 Tbsp olive oil, salt and pepper, optional: garlic powder or Italian seasoning, lemon or balsamic for finishing.

Step-by-step

Pat chicken dry and season both sides. Heat 1–2 Tbsp oil in a large skillet over medium-high until shimmering. Add chicken and cook undisturbed 5–6 minutes to form a crust. Flip, reduce to medium, cover and cook 5–7 minutes more until internal temp is 165°F (75°C). Transfer to plate and rest 5 minutes tented.

Tips & variations

In the same skillet (add oil if dry) cook halved tomatoes 2–3 minutes until they soften and release juices. Add spinach in batches, tossing until wilted (1–2 minutes). Season with salt, pepper and a squeeze of lemon or splash of balsamic. Return chicken to rewarm briefly and spoon the tomato-spinach sauté over top.

Ingredients

  • 1 lb chicken breast
  • 2 cups tomatoes, halved
  • 5 oz spinach (baby)

Instructions

  1. Pat chicken breasts dry and season both sides with salt and pepper (add garlic powder or Italian seasoning if desired)
  2. Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat until shimmering
  3. Add chicken and cook undisturbed 5-6 minutes until golden and a crust forms
  4. Flip chicken, reduce heat to medium, cover, and cook 5-7 minutes more until internal temperature reaches 165°F (75°C)
  5. Transfer chicken to a plate and let rest 5 minutes, tented loosely with foil
  6. Add a splash of oil to the same skillet if dry and reduce heat to medium
  7. Add halved tomatoes and cook 2-3 minutes until they begin to soften and release juices
  8. Add baby spinach in batches, tossing until wilted, about 1-2 minutes
  9. Season tomato-spinach mixture with salt, pepper, and a squeeze of lemon or a splash of balsamic if desired
  10. Return chicken to the skillet briefly to rewarm and spoon tomatoes and spinach over the top
  11. Serve chicken topped with the tomato-spinach sauté

FAQs

How do I know when the chicken is done? Cook until the thickest part reaches 165°F (75°C), about 10–13 minutes total for medium-thick breasts (5–6 min per side then covered 5–7 more).
Can I make this ahead of time? You can cook the tomato-spinach ahead and rewarm briefly before serving, but searing chicken just before serving keeps the crust crisp.
What are easy substitutions or flavor variations? Substitute baby arugula or kale for spinach (add kale earlier to wilt). Use cherry tomatoes, canned diced tomatoes (drained), or add garlic and herbs to vary flavor.