Sautéed Tuscan Chicken with Sun-Dried Tomatoes and Spinach

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

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 (dairy-free, paleo) ready in about 35 minutes pairs olive oil, minced garlic cloves, roughly chopped fresh spinach 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 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: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Reduce heat to medium, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
  4. 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.
  5. Step 5: Add 3 cups chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
  6. Step 6: Return the chicken breasts to the pan, spoon sauce over them, and warm through for 2 minutes.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh basil before serving.

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Tuscan 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 olive oil from drying out.

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

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

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