Tomato Spinach White Wine Chicken

This recipe is everything you want in a one-skillet dinner: juicy, pan-seared chicken simmered in a garlicky tomato cream sauce with wilted spinach and a splash of acidity to bring it all together. Traditionally, this dish uses white wine to deglaze the pan and add depth, but in this version, we’ll use a halal-friendly substitute that gives you all that flavor with none of the alcohol.

I first made this recipe on a chilly evening when I was craving something warm and comforting but still light enough for a weeknight dinner. What started as a quick “use what’s in the fridge” situation has now become a repeat favorite in our house. It’s packed with flavor, full of good-for-you spinach, and comes together in under 30 minutes.

Why You’ll Love This Recipe

• Elegant but easy: Perfect for guests or date night, but simple enough for a weeknight.
• Comforting flavor: Garlic, tomatoes, and cream make a rich, tangy, and cozy sauce.
• Halal-friendly: Made without alcohol, using a white grape juice + vinegar combo that mimics white wine beautifully.
• All in one skillet: Easy to make, easier to clean up.
• Flexible: Serve it over pasta, rice, mashed potatoes, or with crusty bread to mop up the sauce.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Servings: 4

Nutrition (per serving):
Calories: 420 | Protein: 35g | Carbs: 10g | Fat: 26g

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 cup cherry tomatoes (halved) or 1 cup canned diced tomatoes, drained
• 2 cups fresh spinach, packed
• ½ cup white grape juice
• 2 tablespoons white vinegar or apple cider vinegar
• ½ cup heavy cream or half-and-half
• ½ teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley or basil for garnish

Ingredient Notes

• Chicken: You can use thighs or breasts—just be sure to pound the breasts to even thickness so they cook evenly.
• White grape juice + vinegar: This combo gives the acidic brightness of wine without alcohol. It’s a beautiful balance of sweet and tangy.
• Spinach: Adds freshness and color. Baby spinach wilts quickly and blends right into the sauce.
• Tomatoes: Fresh cherry tomatoes burst with sweetness, but canned diced tomatoes work great too.
• Cream: Adds richness. You can lighten it up with half-and-half or use coconut cream for a dairy-free version.

Step-by-Step Instructions

1. Season and sear the chicken

• Pat chicken dry and season both sides with salt, pepper, and paprika.
• In a large skillet, heat olive oil over medium heat.
• Add chicken and sear for 4–5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.

2. Sauté garlic and tomatoes

• In the same skillet, lower heat to medium-low. Add a bit more oil if needed.
• Sauté the garlic for about 30 seconds, just until fragrant—don’t let it burn.
• Add the cherry tomatoes (or drained canned tomatoes) and sauté for 2–3 minutes, letting them soften and release juices.

3. Deglaze with grape juice + vinegar

• Pour in the white grape juice and vinegar. Use a wooden spoon to scrape up any brown bits from the bottom of the pan (flavor!).
• Let the mixture simmer for 2–3 minutes to reduce slightly.

4. Make the creamy sauce

• Stir in the cream and Italian herbs. Simmer for another 2–3 minutes until the sauce thickens slightly.
• Taste and adjust seasoning—add a pinch more salt, pepper, or even a bit of chili flakes if you like heat.

5. Add spinach and chicken

• Add the spinach to the skillet and stir until wilted.
• Return the chicken to the pan, nestling it into the sauce. Spoon some sauce over the top and let it all simmer for 2–3 more minutes to warm through.

6. Finish and serve

• Optional: Sprinkle with grated Parmesan cheese for a richer finish.
• Garnish with chopped fresh parsley or basil.

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How to Serve

• Over pasta: Linguine, penne, or fettuccine all pair beautifully with the sauce.
• With rice or couscous: To soak up every bit of the creamy tomato goodness.
• Mashed potatoes or garlic roasted potatoes: For a cozy, comforting plate.
• Crusty bread or naan: Perfect for scooping up leftover sauce.

Additional Tips

1. Pound chicken breasts to even thickness: They’ll cook faster and more evenly.
2. Let the sauce simmer gently: High heat can cause cream to curdle. Keep the heat on low-medium once you add dairy.
3. Use full-fat cream: It gives the sauce a luscious texture and is less likely to split.
4. Deglazing is key: Scraping up the browned bits from the pan gives you tons of flavor.
5. Don’t overcook the spinach: It only needs a minute or two to wilt and stay vibrant.

Recipe Variations

• Dairy-free: Use full-fat coconut milk instead of cream and skip the Parmesan.
• With mushrooms: Add sliced mushrooms when sautéing the garlic and tomatoes for extra umami.
• Spicy twist: Add red pepper flakes or a spoonful of harissa for a kick.
• Lemon garlic version: Swap the white grape juice/vinegar combo for lemon juice and zest for a zesty variation.

Serving Suggestions

• Drinks: Serve with sparkling water with lemon, mint lemonade, or a cucumber cooler for a fresh contrast.
• Sides:
  • Garlic green beans
  • Roasted carrots
  • Simple arugula salad with lemon vinaigrette
• For kids:
  • Serve over plain pasta or rice with a side of fruit or steamed veggies.

Freezing and Storage

Refrigerator:

• Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth.

Freezer:

• Freeze the chicken and sauce (without spinach) for up to 2 months.
• Thaw overnight in the fridge and reheat in a skillet. Add fresh spinach just before serving to keep the texture nice.

Special Equipment

• Large skillet: A 12-inch pan works best to give everything room to cook evenly.
• Tongs: Handy for flipping chicken without tearing it.
• Wooden spoon: Essential for deglazing and stirring the sauce.

FAQ

Can I use chicken thighs instead of breasts?
Yes! Thighs are more forgiving and stay juicier—perfect for slow simmering.

What’s the best white wine substitute?
A mix of white grape juice and vinegar (2:1 ratio) gives you sweetness and acidity, similar to wine.

Can I make this ahead?
Absolutely. Make the dish up to 2 days ahead and store in the fridge. Reheat gently before serving.

Will coconut milk work instead of cream?
Yes. Use full-fat coconut milk for a dairy-free version with a subtle tropical twist.

Can I use frozen spinach?
Yes, but thaw and squeeze out excess water first to avoid watering down the sauce.

Can I double the sauce?
Definitely! If you love a saucier dish (especially over pasta), double the sauce ingredients.

Is this recipe spicy?
Not by default, but you can add red pepper flakes or chili paste if you want a kick.

What can I substitute for Parmesan?
Use nutritional yeast for a dairy-free option, or skip it entirely if you prefer.

Can I make this in the Instant Pot?
Yes, but sauté first, pressure cook for 7–8 minutes with a quick release, then stir in cream and spinach after.

Can I serve this cold or for lunch meal prep?
Absolutely. It’s great as a cold pasta salad with diced chicken and sauce mixed in.

Conclusion

This Tomato Spinach White “Wine” Chicken is cozy, flavorful, and weeknight-easy—but it tastes like something from your favorite little bistro. With juicy chicken, a creamy garlic-tomato sauce, and that tangy wine-inspired finish (without actual wine), it’s a dish you’ll come back to again and again.

If you try it, I’d love to hear how it goes! Snap a pic, serve it to someone you love, and enjoy every bite of this soul-warming meal.

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