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Sautéed Chicken with Tomatoes and Spinach

Prep 15 min Cook 20 min Difficulty 2/5

Easy sautéed chicken with tomatoes and spinach—simple ingredients, 35 minutes, and a zesty balsamic finish.

Why this recipe works

A simple one-skillet sautéed chicken with tomatoes and spinach that suits busy weeknights and cooks quickly. It’s mild, flexible, and uses pantry-friendly ingredients. This recipe is good for cooks who want a fast, healthy dinner with straightforward steps and easy swaps.

Search intent: weeknight chicken skillet recipe
  • sautéed chicken with tomatoes and spinach
  • one skillet chicken dinner
  • quick chicken spinach recipe
  • weeknight tomato chicken skillet

Key takeaways

Ready in ~35 minutes with minimal prep
One skillet, easy cleanup
Flexible: swap broth, tomatoes, or add spice

Recipe guide

A simple one-skillet sautéed chicken with tomatoes and spinach that suits busy weeknights and cooks quickly. It’s mild, flexible, and uses pantry-friendly ingredients. This recipe is good for cooks who want a fast, healthy dinner with straightforward steps and easy swaps.

Quick, one-skillet chicken dinner ready in about 35 minutes.

  • Ready in ~35 minutes with minimal prep
  • One skillet, easy cleanup
  • Flexible: swap broth, tomatoes, or add spice

What you need

Ingredients for 4 servings: 1 lb chicken breast (trimmed), 2 tbsp olive oil, 1 medium onion (sliced), 2 cloves garlic (minced), 2 cups diced tomatoes (canned or fresh), 1/4 cup chicken broth, 1 tbsp balsamic vinegar, 4 cups fresh spinach, 1 tsp salt, 1/2 tsp black pepper.

Step-by-step method

Pat and season chicken, then slice. Heat oil over medium-high, cook chicken 4–6 min until golden; remove. Sauté onion 3–4 min, add garlic 30 sec. Add tomatoes and broth, simmer 2–3 min, stir in balsamic. Return chicken, add spinach in batches until wilted. Adjust salt and pepper and serve hot with sauce spooned over chicken.

Quick tips and variations

Dry chicken well to get a good sear. Use cherry tomatoes halved for firmer texture. Swap chicken broth for white wine or omit for a lighter sauce. Add red pepper flakes for heat or a splash of cream for richness.

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

  1. Pat chicken dry and season with salt and pepper then slice into bite-sized pieces or strips
  2. Heat olive oil in a large skillet over medium-high heat
  3. Add chicken in a single layer and cook until golden and cooked through, about 4–6 minutes; remove and set aside
  4. Reduce heat to medium and add sliced onion to the same skillet, sauté until softened, about 3–4 minutes
  5. Add minced garlic and cook until fragrant, about 30 seconds
  6. Add diced tomatoes and chicken broth, simmer 2–3 minutes to loosen browned bits
  7. Stir in balsamic vinegar and return chicken to the skillet
  8. Add spinach in batches, stirring until wilted and combined
  9. Adjust seasoning with more salt and pepper to taste
  10. Serve hot, spooning sauce and tomatoes over the chicken

FAQs

Can I use frozen spinach? Yes—thaw and squeeze out excess water, then add near the end to heat through.
How to make this gluten-free? The recipe is naturally gluten-free if your chicken broth has no added gluten-containing ingredients.
How to store and reheat leftovers? Refrigerate up to 3 days in an airtight container. Reheat gently in a skillet over low heat to avoid drying the chicken.