Dairy-Free Tuscan Chicken with Sun-Dried Tomatoes

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

One-pan sautéed chicken breasts simmered in a rich dairy-free sauce with sun-dried tomatoes and fresh spinach, perfect for a Whole30 meal. This mediterranean-inspired whole30 (whole30, dairy free) ready in about 35 minutes pairs tablespoons olive oil, minced garlic cloves, small, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (165°F internal temperature). Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 4 minced garlic cloves and 1 diced shallot to the skillet. Sauté for 2 minutes until fragrant and translucent.
  4. Step 4: Stir in 1/3 cup chopped sun-dried tomatoes and cook for 1 minute.
  5. Step 5: Pour in 1 cup chicken broth and 1/2 cup full-fat coconut milk, scraping the bottom of the pan to loosen browned bits. Simmer for 3-4 minutes until sauce slightly thickens.
  6. Step 6: Add 3 cups chopped fresh spinach and 2 tablespoons chopped fresh basil. Stir until spinach wilts, about 2 minutes.
  7. Step 7: Return chicken breasts to the skillet and spoon sauce over them. Heat through for 1-2 minutes, then serve hot.

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Frequently asked questions

How long does Dairy-Free Tuscan Chicken with Sun-Dried Tomatoes 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 Dairy-Free 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 tablespoons olive oil from drying out.

Can I substitute ingredients in Dairy-Free 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 Dairy-Free 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 Dairy-Free Tuscan Chicken with Sun-Dried Tomatoes whole30?

Yes — this recipe is tagged whole30, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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