Sautéed Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes

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

Tender chicken breasts sautéed with garlic and tangy sun-dried tomatoes, finished with fresh spinach and a splash of lemon juice for brightness. This mediterranean-inspired chicken ready in about 30 minutes pairs olive oil, minced garlic cloves, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching 165°F internal temperature; transfer to a plate and keep warm.
  3. Step 3: Lower heat to medium and add 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the skillet; sauté for 1-2 minutes until fragrant.
  4. Step 4: Add 4 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted and tender.
  5. Step 5: Return the chicken breasts to the skillet, drizzle with 2 tbsp fresh lemon juice, and sprinkle 1/4 tsp red pepper flakes if using. Cook together for 1 minute to combine flavors.
  6. Step 6: Serve immediately, spooning the spinach and tomato mixture over the chicken.

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Frequently asked questions

How long does Sautéed Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes 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 Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes?

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 Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes?

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 Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes 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.

What goes well with Sautéed Lemon-Garlic Chicken with Spinach and Sun-Dried Tomatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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