Pan-Seared Chicken with Tomato and Spinach Ragù

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

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 drafted and published.

Pan-seared and topped with a vibrant tomato and spinach ragù that simmers to a rich, savory finish. This Mediterranean-inspired chicken recipe (low carb), ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3, minced garlic cloves
1 medium, diced yellow onion
14 oz can canned diced tomatoes
4 cups fresh baby spinach
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each). Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add 3 minced garlic cloves and 1 diced medium yellow onion. Sauté for 3-4 minutes until fragrant and translucent.
Step 4: Stir in 14 oz canned diced tomatoes, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Simmer for 8 minutes, allowing sauce to thicken and flavors to meld.
Step 5: Add 4 cups fresh baby spinach to the tomato sauce. Cook, stirring occasionally, until spinach wilts and incorporates into the ragù, about 2 minutes.
Step 6: Return chicken breasts to the skillet nestling them into the ragù. Cook together for 2 minutes to reheat chicken and marry flavors before serving.