Sautéed Tuscan Chicken with Sun-Dried Tomatoes and Spinach

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared chicken breasts simmered in a rich, dairy-free sauce with sun-dried tomatoes and fresh spinach, perfect for a flavorful weeknight dinner. This Mediterranean-inspired Whole30 recipe (dairy-free, paleo), ready in about 35 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces, skinless, boneless, about 6 oz each chicken breasts
3 tbsp olive oil
4 cloves, minced garlic cloves
1/2 cup, chopped, packed in oil sun-dried tomatoes
3 cups, roughly chopped fresh spinach
1 cup coconut cream
1/2 cup, low sodium chicken broth
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh basil leaves

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through; transfer to a plate.
Step 2: Reduce heat to medium, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
Step 4: Pour in 1 cup coconut cream and 1/2 cup chicken broth, then sprinkle 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; simmer for 4-5 minutes until the sauce thickens slightly.
Step 5: Add 3 cups chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
Step 6: Return the chicken breasts to the pan, spoon sauce over them, and warm through for 2 minutes.
Step 7: Remove from heat and garnish with 1/4 cup chopped fresh basil before serving.