One-Pan Dairy-Free Tuscan Chicken with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

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.

A one-pan chicken dish simmered in a savory dairy-free sauce with sun-dried tomatoes and fresh spinach, perfect for a quick weeknight meal. This Italian-inspired chicken recipe (whole30, paleo), ready in about 35 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet.
  2. Step 2: Cook chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: Lower heat to medium and add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  4. Step 4: Pour in 1 cup chicken broth and bring to a simmer. Stir in 1/2 cup coconut cream and 1 tsp dried oregano, cooking for 3-4 minutes until the sauce thickens slightly.
  5. Step 5: Add 3 cups fresh baby spinach and cook until wilted, about 2 minutes. Return chicken to the pan and coat with sauce. Heat through for 2 minutes before serving hot.

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