Pan-Seared Chicken with Tomato and Spinach Ragù

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

Pan-seared and topped with a vibrant tomato and spinach ragù that simmers to a rich, savory finish. This mediterranean-inspired chicken (low carb) ready in about 35 minutes pairs olive oil, minced garlic cloves, medium, diced yellow onion 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 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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Pan-Seared Chicken with Tomato and Spinach Ragù 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 Pan-Seared Chicken with Tomato and Spinach Ragù?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Tomato and Spinach Ragù?

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 Tomato and Spinach Ragù 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.

Is Pan-Seared Chicken with Tomato and Spinach Ragù low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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