One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in a luscious garlic butter sauce with vibrant spinach and tangy sun-dried tomatoes, all made in one pot for easy cleanup. This general-inspired chicken ready in about 35 minutes pairs unsalted butter, minced garlic cloves, chopped sun-dried tomatoes 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 4 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 4 chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through, then transfer to a plate.
  2. Step 2: Lower heat to medium and add 4 tbsp unsalted butter to the same skillet. Stir in 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 1/2 cup chopped sun-dried tomatoes and 1 cup chicken broth to the skillet. Simmer for 3 minutes until the sauce reduces slightly.
  4. Step 4: Stir in 4 cups fresh baby spinach and cook for 2-3 minutes until wilted and tender.
  5. Step 5: Return the chicken breasts to the skillet, spoon sauce and spinach over them, and cook for an additional 2 minutes to meld flavors before serving.

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Frequently asked questions

How long does One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Garlic Butter Chicken with Spinach and Sun-Dried Tomatoes?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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