Tuscan-Style Chicken with Spinach and Sun-Dried Tomato Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Pan-cooked chicken breasts simmered in a savory sauce of sun-dried tomatoes, garlic, and fresh spinach for a rustic, dairy-free Tuscan dish. This Italian-inspired chicken recipe (whole30, dairy-free), 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 420 calories and feeds 2, 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.

Ingredients

• 2 pieces (6 oz each), pounded to even thickness chicken breasts
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1/2 cup, chopped sun-dried tomatoes
• 3/4 cup chicken broth
• 3 cups, packed fresh spinach
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) crushed red pepper flakes
• 1 tbsp, chopped fresh basil

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Instructions

1. Step 1: Season 2 pounded chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot.
2. Step 2: Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and keep warm.
3. Step 3: Lower heat to medium, add 4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant.
4. Step 4: Pour in 3/4 cup chicken broth, add 3 cups fresh spinach, remaining 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp crushed red pepper flakes. Stir and cook for 3-4 minutes until spinach is wilted and sauce slightly thickens.
5. Step 5: Return chicken breasts to the skillet, spoon sauce over them, sprinkle 1 tbsp chopped fresh basil, and cook for another 2 minutes. Serve warm.