Transform a can of diced tomatoes into this creamy chicken tomato recipe. This tender chicken coated in buttery tomato sauce with spinach, garlic, and parsley is so easy!

It serves well over Cheesy Mashed Potatoes, Jalapeno Rice, or Cauliflower Mash.

creamy tomato chicken recipe in red saute pan. this recipe

This is one of those recipes I make when I want dinner to feel comforting but not heavy. Usually on a night when the fridge looks a little bare and I need something reliable. I almost always have chicken thighs and onions around, so this one happens a lot at my house.

I brown the chicken until it gets real color and let the onions cook down slowly. I don’t rush that part. I wait until the sauce reduces into something thick and glossy, not loose or watery. That’s the sweet spot.

The tomatoes give it brightness, the butter smooths everything out, and that little bit of honey softens the edges. The spinach wilts down and disappears in the best way. It tastes rich, savory, and cozy without feeling fussy.

This is the kind of dinner that fits right into my week. Familiar, unfussy, and always satisfying when it hits the table.

Why You’ll Love This Chicken Tomato Recipe

  • Made in One Pan – One-pan meals are some of our favorite dinners during the week. Like Thai Chicken and Cabbage Skillet and Chicken and Quinoa in Mustard Sauce. Both are easy, quick, and basic. Now we’re adding this creamy tomato chicken recipe to the rotation. Made in one pan for easy cleanup!
  • Quick & Simple Ingredients – It’s an incredibly easy recipe with simple ingredients, similar to our chicken tomato recipe. Perfect for a cozy weeknight dinner.
  • It’s made with chicken thighs, onions, garlic, spices, fresh spinach, canned tomatoes, and butter. There’s no doubt that tomatoes and butter are the star of this recipe.
  • Both transform into a velvety, thick, slightly sweet sauce. I mean this stuff is so good. Then when you add some spices, fresh herbs, and bright spinach, you basically get the most perfect meal ever. 
close up chicken spinach tomato recipe in saute pan.
  • Endless Serving Options – I honestly love this chicken with sourdough garlic bread, especially when dipped into the sauce with a side of Kale Caesar Salad. It also serves amazing over just about anything that can soak up some of those glorious juices. Like pasta, rice, roasted veggies, cauliflower mash, spaghetti squash, and puréed root vegetables.
  • Makes Great Leftovers – Who doesn’t love leftovers? I know I do and this chicken with spinach and tomatoes is the ultimate meal to keep in the fridge to enjoy over a few days or you can easily freeze it to enjoy later just like our pasta with spinach and sundried tomatoes.. 

Tomato Chicken Recipe Ingredients

The ingredient list for the chicken spinach tomato recipe is short and sweet and you’ll need the following ingredients for the recipe:

ingredients for creamy tomato chicken recipe
  • Chicken thighs
  • Onions
  • Garlic
  • Canned tomatoes
  • Chicken stock
  • Spices – bay leaf, basil 
  • Honey
  • Spinach
  • Butter
  • Parsley

See the recipe card for full information on ingredients and quantities.

How to Make Tomato Basil Chicken

For complete instructions see the recipe card below.

1. Season chicken generously with salt and pepper. Cook in a large skillet over medium-high heat. You can use a non-stick skillet or stainless steel. Remove from the skillet.

cooked chicken in a pan.

Prep Tip! The goal here is to get the chicken nicely browned on the outside. It does not have to be fully cooked through. Do not overcrowd and cook in batches.

2. In the same skillet, cook the onions until soft. If onions begin to burn, reduce the heat further. Stir in garlic and cook until fragrant, about 30 seconds.

cooked onions in a pan.

3. Stir in chicken, tomatoes, chicken stock, bay leaf, basil, and honey. Season with salt and pepper. Simmer, uncovered, until the mixture is reduced by more than half, about 8-10 minutes.

chicken with tomatoes in a pan.

4. Add spinach and cook for an additional few more minutes until the spinach is wilted and the liquid is reduced to almost none. Add butter and stir around until melted. Remove pan from heat and stir in parsley.

chicken with tomatoes and spinach.

Chicken Tomato Recipe Variations

  • Make it creamy: Stir in a splash of heavy cream or half and half at the end for a richer, softer sauce.
  • Add heat: A pinch of red pepper flakes or a spoonful of Calabrian chili paste adds a subtle kick.
  • Add veggies: Mushrooms or zucchini fold in easily without overpowering the sauce.

What to Serve With Creamy Chicken With Tomatoes

  • Pasta: Orecchiette, penne, or rigatoni all work well.
  • Mashed potatoes: Creamy mashed potatoes soak up every bit of that tomato sauce.
  • Crusty bread: Toasted sourdough or a rustic loaf is perfect for swiping through the pan.
  • Simple salad: A basic green salad with a lemony vinaigrette balances the richness.
  • Roasted vegetables: Broccoli, green beans, or asparagus add a little texture and color to the plate.

How to Store Creamy Tomato Chicken

The leftover chicken will last up to 3 days when stored in an airtight container in the refrigerator. Or it can be frozen for up to 3 months. Thaw out the frozen chicken in the refrigerator overnight and reheat it on the stovetop over medium-low heat. 

chicken with spinach and tomatoes.

If you try Creamy Tomato Chicken Recipe, please leave a star rating and let me know how you like the recipe in the comments below.

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chicken with spinach and tomatoes recipe

Chicken and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

Transform a can of diced tomatoes into this velvety chicken with spinach and tomatoes. Tender chicken coated in buttery tomato sauce with spinach, garlic, and parsley. So easy and so good!

Ingredients

Units Scale
  • 3–4 Tbsp. olive oil, divided
  • 1 pound boneless, skinless, chicken thighs, thinly sliced
  • 2 medium onions, yellow or sweet, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14 oz.) can diced tomatoes, do not drain
  • ¾ cup chicken stock
  • 1 bay leaf
  • 1 tsp. dried basil or 1 Tbsp. fresh
  • 2 tsp. honey
  • Fresh baby spinach, two small handfuls
  • 4 Tbsp. butter, sliced
  • 3 Tbsp. fresh finely chopped parsley
  • Kosher salt and fresh black pepper

Instructions

  1. Place sliced chicken into a bowl and season generously with salt and pepper. Toss around with a pair of tongs to combine. Set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook undisturbed for few minutes, then flip and continue to cook until browned on all sides, for few minutes longer. The goal here is to get the chicken browned on the outside. It does not have to be cooked through. Cook chicken in batches if need to. Remove to a plate.
  3. Reduce the heat to medium, add 1-2 tablespoons of olive oil. Add onions with a generous pinch of salt and cook for about 7-9 minutes. If onions begin to burn, reduce the heat even further. You want the onions soft with slight color to them. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in chicken, tomatoes, chicken stock, bay leaf, basil, and honey. Season to taste with salt and pepper. Simmer for 8-10 minutes, uncovered, until reduced by more than half.
  5. Add spinach and cook for 2-3 more minutes until wilted and liquid reduced to almost none. You want chunky sauce like consistency. Add butter and stir to combine until melted. Remove pan from heat and stir in parsley.
  6. Serve over pasta, rice, or for low carb, try cauliflower mash. This is also really good over crusty toasted bread. The bread soaks up some of the sauce and it’s the best.

Notes

  • Chicken: Use boneless, skinless, chicken thighs for the best flavor. I do not recommend chicken breast.
  • Honey: You can substitute honey for just about any other sweetener. You basically want something sweet to tone down the acidity.
  • Parsley: Not a fan of parsley? Try fresh basil or dill.
  • Leftovers: Leftover chicken can be refrigerated for up to 3-4 days when stored properly. Or frozen for up to 3 months.

Nutrition

  • Serving Size:
  • Calories: 300
  • Sugar: 7 g
  • Sodium: 314.4 mg
  • Fat: 20.8 g
  • Carbohydrates: 12.9 g
  • Protein: 17.4 g
  • Cholesterol: 92.3 mg