Kitchen Sink Papers Chicken Breasts

Flour-dredged chicken breasts get a quick sear in butter before joining a generous bed of fresh spinach in the oven. The real magic here is the rosemary: as it bakes, those piney, woodsy oils release into the wine sauce and perfume the spinach underneath.

Searing the chicken to light golden (not deep brown) is key. You want a thin crust that stays tender through the bake, not a thick bark. Deglaze that pan with an extra splash of wine to capture every bit of fond stuck to the bottom, then pour it right over the top.

The spinach wilts down significantly, so don’t be alarmed by the mountain of leaves you start with. It cooks into a silky, rosemary-scented bed that soaks up the pan juices beautifully.

Chef Tips

• Pat the chicken dry before dredging in flour for the best sear and a thinner, crispier coating.
• Use dry vermouth if you don’t have white wine on hand. It adds a slightly more complex, herbal note.
• Fresh rosemary is a must here. Dried rosemary won’t release the same aromatic punch during the short bake time.
• Cover tightly with foil if you don’t have a lid that fits. Steam is what keeps the chicken juicy.

Variations

• Swap spinach for Swiss chard or baby kale for a heartier green base.
• Add thinly sliced shallots to the skillet with the rosemary for a sweeter, more layered sauce.
• Finish with a squeeze of lemon juice over the top right before serving for a bright, acidic contrast.