Creamy Coconut Tuscan Chicken with Sun-Dried Tomatoes
A luxurious dairy-free twist on Tuscan chicken, featuring sun-dried tomatoes, spinach, and a velvety coconut milk sauce that’s Whole30-approved. This mediterranean-inspired chicken (gluten-free, dairy-free) ready in about 35 minutes pairs avocado oil, sliced mushrooms, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.
Ingredients
- 4 (about 1.5 lbs) boneless skinless chicken thighs
- 2 tbsp avocado oil
- 1/2 cup sliced mushrooms
- 1/2 cup halved cherry tomatoes
- 1/4 cup oil-packed, drained and chopped sun-dried tomatoes
- 2 cloves minced garlic
- 1/4 cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 cup baby spinach
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat; add 4 boneless skinless chicken thighs and cook for 5 minutes per side until golden brown and cooked through, then remove and set aside.
- Step 2: Add remaining 1 tbsp avocado oil to the skillet, then add 1/2 cup sliced mushrooms and 1/2 cup halved cherry tomatoes; sauté for 4 minutes until mushrooms are tender.
- Step 3: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and 2 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 4: Pour in 1/4 cup full-fat coconut milk, 1 tbsp fresh lemon juice, and 1 tsp dried oregano; bring to a gentle simmer and cook for 2 minutes until sauce thickens slightly.
- Step 5: Return chicken to skillet, add 1 cup baby spinach, and stir until spinach wilts completely (about 1 minute); serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut Tuscan Chicken with Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (15 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 Creamy Coconut Tuscan Chicken with 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 avocado oil from drying out.
Can I substitute ingredients in Creamy Coconut Tuscan Chicken with 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 Creamy Coconut Tuscan Chicken with Sun-Dried Tomatoes 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 Creamy Coconut Tuscan Chicken with Sun-Dried Tomatoes gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
