Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce
Tender chicken breasts cooked quickly in a savory sauce of sun-dried tomatoes and fresh spinach, perfect for a 30-minute dinner. This italian-inspired chicken (low carb) ready in about 30 minutes pairs olive oil, garlic cloves, minced, fresh baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1/3 cup sun-dried tomatoes (not in oil), chopped
- 3 garlic cloves, minced
- 4 cups fresh baby spinach
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- Step 2: Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Sauté 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes for 1-2 minutes until fragrant.
- Step 3: Pour in 1/2 cup chicken broth and 1/4 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3 minutes until sauce thickens slightly.
- Step 4: Add 4 cups fresh baby spinach to the skillet and cook for 2 minutes, stirring until wilted.
- Step 5: Return chicken breasts to the skillet, spoon sauce over them, and sprinkle 1/4 cup grated Parmesan cheese on top. Cook for 1-2 minutes more until cheese melts and sauce coats the chicken. Serve warm.
Frequently asked questions
How long does Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce?
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 Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce?
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 Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce 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.
Is Sautéed Chicken with Spinach and Sun-Dried Tomato Sauce 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.
