One-Pan Tuscan Chicken with Sun-Dried Tomatoes
Vibrant chicken cooked with sun-dried tomatoes, spinach, and fresh herbs in a tangy tomato-herb sauce. This mediterranean-inspired chicken (dairy-free, gluten-free) ready in about 27 minutes pairs avocado oil, small, thinly sliced red onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.5 lbs, cut into 1-inch cubes boneless chicken breasts
- 2 tbsp avocado oil
- 1 small, thinly sliced red onion
- 2 cloves, minced garlic
- 2 oz, oil-packed and chopped sun-dried tomatoes
- 1 cup spinach
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh basil
- 1/4 cup, chopped fresh oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes until golden, flipping once.
- Step 3: Remove chicken and set aside. Add sliced red onion to the skillet and cook for 3 minutes until softened.
- Step 4: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Add chopped sun-dried tomatoes, 1/2 cup chicken broth, and 1 tbsp lemon juice. Simmer for 2 minutes to combine flavors.
- Step 6: Return chicken to the skillet, add 1 cup spinach, and cook for 2 minutes until spinach wilts.
- Step 7: Stir in 1/4 cup chopped basil and 1/4 cup chopped oregano, then cook for 1 minute more until sauce coats chicken evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Tuscan Chicken with Sun-Dried Tomatoes take to make?
Total time is about 27 minutes (15 min prep + 12 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 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 One-Pan 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 One-Pan 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 One-Pan Tuscan Chicken with Sun-Dried Tomatoes dairy-free?
Yes — this recipe is tagged dairy-free, gluten-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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
