Braised in a rich Italian tomato sauce with spinach and plenty of herbs, this Italian tomato spinach braised chicken practically cooks itself and it’s the perfect dinner piled on top of hot noodles.
It’s EASY PEASY comfort food chicken dinners like this beauty right here that get me through this time of year.
Aka, anytime that’s not summer requires all da cozy foods. ??
Oh MAN do I ever have a soft spot for braised chicken. All that fall-apart tender goodness hanging out in a flavorful sauce just gets to me, ya know?
And it only gets 1000x better when you pile the whole dang thing on top of a happy bed of noodles, trust me.
Hey important news flash! This is LAZY DINNER 101 right here. That’s the beauty of braising. Check ‘er out. >>
- Sear your chicken breasts on both sides. Take ’em out and use the same skillet to saute your aromatics which means things like herbs, onions, garlic, etc.
- Throw some wine into the party cause HEY, we can! I guess some crushed tomatoes can go in there too.
- Nestle your chicken into all of the above, bring ‘er to a simmer and then just let it cook low ‘n’ slow a good hour. Yay, let’s throw some spinach in to finish things off!
A huge mess of hot noodles + ALL THE SHAVED PARM is required for the fourth and final step.
Ready for dinner yet? I’m about to dive in.
To both the skillet and that full plate up there. You get me.
Italian Tomato Spinach Braised Chicken
- 3 boneless skinless chicken breasts (1-1/2 lbs)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 large fresh basil leaves
- 1 dried bay leaf
- 1/3 cup red wine
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) small-diced tomatoes
- 1/2 cup chicken broth
- 1-1/2 cups fresh baby spinach
- Hot pasta, shaved Parmesan, and additional fresh basil for serving
- Pat chicken breasts dry and season both sides with salt and pepper. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter until shimmery. Sear chicken breasts 2-4 minutes on each side, turning once until golden-brown. Transfer to a plate and set aside.
- In same skillet over medium-high heat, saute garlic, rosemary and thyme sprigs, basil and bay leaf 1-2 minutes or until fragrant. Reduce heat to medium and add wine and let cook 1 minute. Stir in tomato paste, crushed tomatoes, diced tomatoes, and chicken broth until smooth.
- Bring tomato mixture to a simmer over medium-high heat then nestle chicken back into pan, making sure it's nearly submerged in the sauce. Reduce heat to medium-low, cover pan and let simmer over medium-low heat 45-60 minutes or until chicken is fall-apart tender.
- Remove rosemary sprigs, thyme sprigs, basil leaves, and bay leaf from sauce and discard. Toss spinach into hot tomato sauce and chicken until wilted then stir in butter until melted.
- Serve chicken and sauce hot over hot pasta and top with shaved Parmesan and additional basil if desired. Enjoy!