Creamy Tomato & Spinach Chicken
This one pan wonder is the perfect weeknight meal when you want something comforting but still fresh and vibrant. Juicy chicken breasts simmer in a rich, garlicky tomato-cream sauce with wilted spinach and plenty of Parmesan. It’s simple enough for a busy night, but delicious enough to serve when you’ve got company.
How long will it take?
35 minutes
What’s the serving size?
4
What do I need?
- 4 chicken breasts, approx. 150-180 g each
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 200 g cherry tomatoes
- 150 mL chicken stock
- 200 mL thickened cream
- 40 g Parmesan, grated plus extra to serve
- 2 cups baby spinach
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Fresh parsley, to garnish
How do I make it?
- Season chicken breasts with salt and pepper.
- Heat olive oil and butter in a large frying pan over medium heat.
- Cook chicken for 5-6 minutes per side, or until golden and almost cooked through.
- Transfer chicken to a plate.
- In the same frying pan, add garlic and cook for 30 seconds until fragrant.
- Add tomatoes and cook for 2-3 minutes until they start to soften.
- Pour in chicken stock and simmer briefly.
- Add cream, oregano and paprika.
- Stir in Parmesan until melted and the sauce thickens slightly.
- Return chicken to the pan.
- Add spinach and gently stir into the sauce.
- Simmer for 5-7 minutes, or until chicken is cooked through and sauce is silky.
- Serve topped with extra Parmesan and fresh parsley. Serve with rice, mashed potatoes, pasta or crusty bread to mop up the delicious sauce.
