Delicious Creamy Spinach and Tomato Chicken
I love to cook. Finding new recipes to try out in the kitchen brings me genuine joy. However, I don’t always have the time to make overly complicated recipes throughout the week. And that’s where this creamy spinach and tomato chicken recipe comes in. Taking less than an hour from start to finish, this is a great weeknight meal that your family is sure to love! It’s easy to whip up after work, and it just feels fancy, which always gives me a little extra happiness when I serve it.
It’s the little things in life, right? And in this case, the little thing is this delicious creamy spinach and tomato chicken!
Equipment & Tools
Skillet: This entire recipe is cooked in a single skillet!
Wooden Spoon: I like to use wooden spoons, as they are not at risk of damaging my pans, and they look pretty cute, too!
Ingredients Needed
Extra-Virgin Olive Oil
Chicken Breasts: I like to use boneless, skinless chicken breasts in this creamy spinach and tomato chicken recipe. You can use bone-in chicken breasts, but it will increase your cooking time to make sure they are fully cooked through.
Butter: Butter helps to give a luscious flavor to our cream sauce. Unsalted butter is what this recipe calls for, as using unsalted butter helps you control the salt level in the dish.
Garlic: Garlic is an absolute necessity for any cream sauce!
Cherry Tomatoes: The cherry tomatoes give a wonderful burst of acidic flavor, as well as a great pop of color!
Spinach: Spinach is packed with amazing vitamins and minerals, so it brings a burst of nutrition to this recipe. It also brings a wonderful green color to the sauce.
Heavy Cream: You can’t have a cream sauce without cream, of course! I recommend using heavy cream, but if you’d like a lighter sauce, half-and-half works as well.
Parmesan Cheese: Parmesan brings a wonderful tangy flavor, and it helps to thicken the cream sauce, as well.
Salt & Pepper
How to Make Creamy Spinach and Tomato Chicken
Heat Oil & Season Chicken: Put a skillet over MEDIUM heat. Add the olive oil. While the oil is heating, season the chicken with salt and pepper.
Cook the Chicken: Once the oil is shimmery, add the chicken. Cook until the chicken is golden and no longer pink inside, about 7-8 minutes per side. Then, remove from the skillet and set aside.
Cook Tomatoes: Into the same skillet, add the butter until melted. Then, add the cherry tomatoes. Season again with salt and pepper. Continue cooking until the tomatoes begin to burst.
Cook Spinach: Once the tomatoes begin to burst, add the spinach and garlic. Cook until the garlic is fragrant and the greens are beginning to wilt, about 1 minute.
Add Cream and Cheese: Stir in the heavy cream and parmesan cheese. Lower the mixture to a simmer until the sauce has reduced slightly, about 3-4 minutes. With your cooking utensil, smash the tomatoes slightly if they haven’t deflated.
Add the Chicken: Add the chicken back to the skillet and cook until fully heated through, about an additional 5-7 minutes.
Serve: Serve the chicken, spooning the sauce, tomatoes, and spinach over the top!
Complimenting Dishes
This recipe can be served alongside a variety of sides, but some of my go-to’s are the following:
- Garlic Mashed Potatoes
- Steamed Broccoli
- Pan-Fried Asparagus
- Garlic-butter spaghetti or Fettuccini Noodles
- A Side Salad
FAQ’s
Creamy Spinach and Tomato Chicken
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Skillet
- Wooden Spoon
Ingredients
- 1 Tbsp Olive oil, extra virgin
- 4 Chicken breasts, boneless and skinless (about 2 pounds)
- 4 Tbsp Unsalted butter
- 2 cups Cherry tomatoes
- 2 cups Spinach
- 3 cloves Garlic , minced
- 1 cup Heavy cream (or half-and-half for a lighter dish)
- ½ cup Parmesan cheese
- Fine sea salt
- Ground black pepper
Instructions
- Put a skillet over MEDIUM heat and add 1 Tbsp Olive oil, extra virgin. While the oil is heating, prepare and season 4 Chicken breasts, boneless and skinless with Fine sea salt and Ground black pepper.
- Once the oil is shimmery, add the chicken. Cook until the chicken is golden and no longer pink inside, about 7-8 minutes per side. Then, remove from the skillet and set aside.
- Into the same skillet, add 4 Tbsp Unsalted butter.
- Once the butter is melted, add 2 cups Cherry tomatoes. Season again with salt and pepper. Continue cooking until the tomatoes begin to burst.
- Once the tomatoes start to burst, add 2 cups Spinach and 3 cloves Garlic, minced. Cook until the garlic is fragrant and the greens are beginning to wilt, about 1 minute.
- Stir in 1 cup Heavy cream and ½ cup Parmesan cheese. Lower the mixture to a simmer until the sauce has reduced slightly, about 3-4 minutes. With your cooking utensil, smash the tomatoes slightly if they haven't deflated.
- Add the chicken back to the skillet and cook until fully heated through, about 5-7 minutes.
- Serve the chicken, spooning the sauce, tomatoes, and spinach over the top!
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