Sautéed Chicken with Sun-Dried Tomatoes and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a vibrant tomato-herb sauce with fresh spinach, perfect for a weeknight dinner. This mediterranean-inspired chicken (dairy-free, whole30) ready in about 30 minutes pairs (6 oz each) chicken breasts, avocado oil, (1/4 cup diced) red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 298 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 298 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
  3. Step 3: Add remaining 1 tbsp avocado oil to the skillet, then sauté diced red onion for 2 minutes until translucent. Add minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
  4. Step 4: Stir in lemon juice, dried oregano, and 1/4 cup water. Return chicken to the skillet, simmering for 3 minutes to absorb flavors. Add spinach and cook until wilted, about 2 minutes.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Tomatoes and Spinach?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Sun-Dried Tomatoes and Spinach?

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 Tomatoes and Spinach 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 Tomatoes and Spinach dairy-free?

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

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