Tender Chicken and Baby Spinach in Red Wine
Elevate your weeknight dinner with this exquisite recipe for Tender Chicken and Baby Spinach in Red Wine, a dish that combines rustic charm with rich, sophisticated flavors. Perfectly seared chicken breasts are simmered to tenderness in a luscious sauce crafted from dry red wine, chicken stock, and a hint of tomato paste, creating a velvety base infused with aromatic garlic, onions, thyme, and a touch of bay leaf. Fresh baby spinach is folded in at the end, adding vibrant color and nutrients to the dish. Ready in just 50 minutes, this one-pan recipe is as easy to prepare as it is elegant, making it ideal for both casual dinners and special occasions. Serve with mashed potatoes, fluffy rice, or warm crusty bread to soak up every drop of the savory red wine sauce. Garnished with fresh parsley, this hearty dish is a true crowd-pleaser bound to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 piece medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry red wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 0.5 teaspoon dried thyme
- 1 piece bay leaf
- 4 cups baby spinach
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the butter to the same pan. Once melted, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, tomato paste, dried thyme, and bay leaf to the pan. Stir to combine.
Return the chicken breasts to the pan, along with any juices that may have accumulated. Reduce the heat to low, cover, and let simmer for 20 minutes, turning the chicken once halfway through.
Uncover the pan and stir in the baby spinach. Cook for an additional 2-3 minutes until the spinach has wilted.
Discard the bay leaf and adjust seasoning with additional salt and pepper if needed.
Serve the chicken with the red wine sauce spooned over the top, and garnish with fresh parsley. Pair with your favorite side, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.4 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
