Transform a can of diced tomatoes into this creamy tomato chicken recipe. It’s basically tender chicken coated in buttery tomato sauce with spinach, garlic, and basil. So easy and so good!

It serves easy over pasta, rice, or Cauliflower Mash for low carb option.

Why Make this for Dinner Tonight?

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 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. 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.

ENDLESS SERVING OPTIONS – I honestly love this chicken with crusty 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.

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 on the stovetop over medium-low heat.

Ingredients for Chicken Spinach Tomato Recipe

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

Chicken thighs
Onions
Garlic
Canned tomatoes
Chicken stock
Spices – bay leaf, basil
Honey
Spinach
Butter
Parsley

How to Make Chicken with Spinach and Tomatoes

Step 1: Prep chicken – Place sliced chicken pieces into a bowl. Season generously with salt and pepper. Toss around with a pair of tongs to combine. Set aside.

Step 2: Cook chicken – Heat a large skillet over medium-high heat. You can use a non-stick skillet or stainless steel. Add olive oil and when the oil is hot, add the chicken.

Cook undisturbed for a few minutes, then flip and continue to cook until no longer pink and lightly brown.

The goal here is to get the chicken nicely browned on the outside. It does not have to be fully cooked through. Cook in batches if need to. Remove to a plate.

Step 3: Cook onions – Reduce the heat to medium, add another 1-2 tablespoons of olive oil. Add onions with a good pinch of salt. Cook until the onions are soft and begin to turn color, about 7-9 minutes.

If onions begin to burn, reduce the heat even further. Stir in garlic and cook until fragrant, about 30 seconds.

Step 4: Make the sauce – Stir in chicken, tomatoes, chicken stock, bay leaf, basil, and honey. Season with salt and pepper, to taste. Simmer, uncovered, until the mixture is reduced by more than half, about 8-10 minutes.

Step 5: Finish off with butter – Add spinach and cook for an additional few more minutes until the spinach is wilted and the liquid reduced to almost none.

You want all of the liquid gone and only chunky sauce-like consistency. Add butter and stir around until melted. Remove pan from heat and stir in parsley.

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