Garlic Butter White Wine Chicken with Tomatoes and Spinach

Slice the chicken breasts in half lengthwise to create 4 thinner pieces.

Evenly sprinkle garlic powder, salt, and black pepper on both sides of the chicken

In a deep skillet, heat olive oil and 1 tablespoon of unsalted butter over medium-high heat.

Place the seasoned chicken in the skillet and cook for 4-5 minutes per side, until lightly golden. Transfer cooked chicken to a plate and set aside.

Lower the heat to medium, and add the remaining butter and minced garlic into the skillet. Cook for about 30 seconds until the garlic is aromatic.

Stir in the white wine, chicken broth, halved cherry tomatoes, and Italian seasoning. Let the sauce bubble for 2 minutes.

Place the chicken back into the skillet and cook for 4-5 minutes, until the chicken is cooked through, tomatoes are softened, and the sauce reduces a bit. Be careful not to over-reduce the sauce (add an extra splash of white wine if needed).

Tuck the baby spinach and chopped basil under the chicken using tongs, and allow the spinach to wilt for about a minute.

Adjust the salt and pepper as needed, and serve immediately.