Sautéed Chicken with Sun-Dried Tomato and Spinach Relocation Skillet

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

A vibrant one-pan chicken dish featuring tangy sun-dried tomatoes and fresh spinach, perfect for a quick, nourishing meal. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs sun-dried tomatoes, chopped, fresh spinach leaves, olive oil 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. 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 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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 and add the chicken breasts. Sauté for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate.
  2. Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant. Stir in 1/3 cup chopped sun-dried tomatoes and 1/4 tsp red pepper flakes, cooking for 2 minutes to release flavors.
  3. Step 3: Pour in 1/4 cup chicken broth, scraping the bottom of the skillet to deglaze and bring to a simmer. Add 3 cups fresh spinach leaves and cook until wilted, about 2 minutes.
  4. Step 4: Return the cooked chicken breasts to the skillet, spooning the tomato-spinach mixture over the top. Sprinkle with 1/4 cup grated Parmesan cheese and cook for an additional 1 minute until cheese slightly melts. Serve warm.

Frequently asked questions

How long does Sautéed Chicken with Sun-Dried Tomato and Spinach Relocation Skillet 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 Sun-Dried Tomato and Spinach Relocation Skillet?

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 sun-dried tomatoes, chopped from drying out.

Can I substitute ingredients in Sautéed Chicken with Sun-Dried Tomato and Spinach Relocation Skillet?

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 Sun-Dried Tomato and Spinach Relocation Skillet 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 Sun-Dried Tomato and Spinach Relocation Skillet gluten free?

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

Related recipes