One-Pan Tuscan Chicken with Coconut Cream and Garlic

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

A savory chicken dish with a rich coconut cream sauce, infused with garlic and herbs, cooked in a single pan for effortless weeknight dining. This mediterranean-inspired chicken (dairy-free, whole30) ready in about 35 minutes pairs boneless skinless chicken thighs, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1.5 lbs boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1/2 cup sliced mushrooms. Sauté over medium heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  3. Step 3: Add 1/2 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, and 1/2 tsp dried oregano to the skillet. Stir for 1 minute until tomatoes begin to soften.
  4. Step 4: Pour in 1/2 cup full-fat coconut milk and bring to a gentle simmer. Return chicken thighs to the skillet, nestling them into the sauce. Simmer for 5 minutes, then stir in 1/4 cup fresh spinach until wilted.

Frequently asked questions

How long does One-Pan Tuscan Chicken with Coconut Cream and Garlic 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 One-Pan Tuscan Chicken with Coconut Cream and Garlic?

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 One-Pan Tuscan Chicken with Coconut Cream and Garlic?

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 One-Pan Tuscan Chicken with Coconut Cream and Garlic 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 One-Pan Tuscan Chicken with Coconut Cream and Garlic dairy-free?

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

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