Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach

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

Pan-seared to golden perfection and topped with a vibrant sun-dried tomato pesto, served over sautéed fresh spinach. This mediterranean-inspired chicken ready in about 30 minutes blends olive oil, sun-dried tomatoes (oil packed), fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Serves 2 Mediterranean cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  2. Step 2: Meanwhile, in a food processor, combine 1/3 cup sun-dried tomatoes, 1/4 cup fresh basil leaves, 2 tbsp grated parmesan cheese, 2 tbsp pine nuts, and 2 minced garlic cloves. Pulse while slowly adding 1 tbsp olive oil and 2 tbsp water until a chunky pesto forms.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 4 cups fresh baby spinach. Sauté over medium heat for 2-3 minutes until wilted and tender. Season with a pinch of salt.
  4. Step 4: Serve the seared chicken breasts topped with 3 tbsp sun-dried tomato pesto over the bed of sautéed spinach.

Frequently asked questions

How long does Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach?

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 Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Sun-Dried Tomato Pesto and Spinach?

Mediterranean 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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