One-Pan Creamy Tomato and Spinach Chicken Breast

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Simmered in a creamy tomato sauce with fresh spinach, all made in one pan for a quick and satisfying family dinner. This Italian-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

4 (6 ounces each) boneless skinless chicken breasts
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
3 cloves minced garlic
1 1/2 cups cherry tomatoes halved
2 tablespoons tomato paste
1/2 cup heavy cream
3 cups fresh baby spinach
1 teaspoon dried Italian seasoning
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil leaves chopped

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside on a plate.
Step 3: In the same skillet, reduce heat to medium and add 3 cloves minced garlic. Sauté for 30 seconds until fragrant.
Step 4: Add 1 1/2 cups halved cherry tomatoes and 2 tablespoons tomato paste, stirring to combine. Cook for 4 minutes until tomatoes soften and sauce thickens slightly.
Step 5: Stir in 1/2 cup heavy cream, 3 cups fresh baby spinach, and 1 teaspoon dried Italian seasoning. Cook, stirring occasionally, until spinach wilts and the sauce is creamy, about 3 minutes.
Step 6: Return the chicken breasts to the skillet, nestling them into the tomato-spinach sauce. Sprinkle 1/4 cup grated Parmesan cheese on top and cover the skillet. Simmer on low heat for 3 minutes to meld flavors.
Step 7: Garnish with 2 tablespoons chopped fresh basil before serving warm.