Sautéed Chicken with Sun-Dried Tomato and Spinach Sauce

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

Tender chicken breasts cooked in a vibrant sun-dried tomato and garlic sauce with wilted spinach for a flavorful Whole30 meal. This mediterranean-inspired whole30 (whole30, paleo) ready in about 35 minutes blends extra virgin olive oil, minced garlic cloves, chicken broth 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 320 calories and feeds 4, 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: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Sear chicken for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and keep warm.
  2. Step 2: Add remaining 1 tbsp olive oil and 4 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant without browning. Stir in 1/3 cup chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
  3. Step 3: Pour in 1 cup chicken broth and bring to a simmer. Add 4 cups fresh baby spinach and stir until wilted, about 2 minutes. Season sauce with 1/4 tsp crushed red pepper flakes and 1 tbsp fresh lemon juice.
  4. Step 4: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors. Serve immediately with extra sauce spooned on top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken with Sun-Dried Tomato and Spinach Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Sun-Dried Tomato and Spinach Sauce?

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 Sautéed Chicken with Sun-Dried Tomato and Spinach 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 Sun-Dried Tomato and Spinach Sauce 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 Sautéed Chicken with Sun-Dried Tomato and Spinach Sauce whole30?

Yes — this recipe is tagged whole30, paleo, dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes