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Sautéed Chicken with Tomatoes and Spinach

Prep 15 min Cook 20 min Difficulty 2/5

Simple sautéed chicken with tomatoes and spinach — a 35-minute, one-pan meal with bright flavor and minimal prep.

Why this recipe works

Sautéed Chicken with Tomatoes and Spinach is a quick, flavorful one-pan meal that suits busy weeknights and cooks who want healthy dinners with minimal fuss. It combines lean protein, bright tomatoes, and wilted greens for a balanced plate. This recipe takes about 35 minutes total (15 min prep, 20 min cook) and is rated difficulty 2 — easy for cooks at any level.

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Key takeaways

One-pan, 35-minute dinner with simple ingredients
Thin-sliced chicken and brief cooking keep it tender
Easy to customize and stores well for 3 days

Recipe guide

Sautéed Chicken with Tomatoes and Spinach is a quick, flavorful one-pan meal that suits busy weeknights and cooks who want healthy dinners with minimal fuss. It combines lean protein, bright tomatoes, and wilted greens for a balanced plate. This recipe takes about 35 minutes total (15 min prep, 20 min cook) and is rated difficulty 2 — easy for cooks at any level.

A quick, one-pan dinner ready in 35 minutes.

  • One-pan, 35-minute dinner with simple ingredients
  • Thin-sliced chicken and brief cooking keep it tender
  • Easy to customize and stores well for 3 days

Ingredients & Prep

You need 1 lb chicken breast (sliced thin), 2 tbsp olive oil, 1 medium onion (sliced), 2 cloves garlic (minced), 2 cups diced tomatoes, 4 cups fresh spinach, 1/4 cup chicken broth, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper. Prep: slice chicken, dice tomatoes, slice onion, mince garlic, wash spinach. Total prep time: 15 minutes.

Cook Method

Heat oil in a large skillet over medium-high. Season chicken with salt and pepper and cook 4–5 minutes per side until golden and nearly cooked through; remove. Sauté onion 3–4 minutes until soft, add garlic 30 seconds. Add tomatoes and broth, simmer 3–4 minutes to break down tomatoes. Return chicken, stir in balsamic and spinach, cook 2–3 minutes until spinach wilts and chicken reaches 165°F. Total cook time: 20 minutes.

Serving & Variations

Serve over rice, pasta, or with crusty bread. Variations: use cherry tomatoes, add red pepper flakes for heat, swap kale for spinach (cook longer). Store leftovers refrigerated up to 3 days; reheat gently on stovetop.

Ingredients

  • 1 lb chicken breast
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 cups tomatoes diced
  • 4 cups fresh spinach
  • 1/4 cup chicken broth
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

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FAQs

Can I use frozen spinach? Yes — thaw and squeeze out excess liquid, add it with the tomatoes and reduce broth slightly.
How do I ensure chicken stays moist? Slice breasts thin for quick cooking, avoid overcooking, and return the chicken to the pan with sauce to finish cooking briefly.
Can this be made gluten-free? Yes — all ingredients are naturally gluten-free; check your chicken broth label to be sure.