Sautéed Chicken Thighs with Zucchini Noodles and Sun-Dried Tomatoes
Juicy chicken thighs pan-seared and served over tender zucchini noodles tossed with sun-dried tomatoes and fresh herbs. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs chopped sun-dried tomatoes, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pieces, about 6 oz each boneless skinless chicken thighs
- 3 medium, spiralized into noodles zucchini
- 1/3 cup, chopped sun-dried tomatoes
- 3 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1/4 cup, chopped fresh basil leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken thighs with 1 tsp sea salt and 1/2 tsp black pepper. Add to skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
- Step 2: Reduce heat to medium, add 1 tbsp olive oil to the same skillet. Sauté 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes for 1-2 minutes until fragrant.
- Step 3: Add spiralized noodles from 3 medium zucchinis, 1/4 tsp red pepper flakes, and 1/4 cup chopped fresh basil. Toss and cook for 3-4 minutes until noodles are just tender but still firm.
- Step 4: Return chicken thighs to skillet nestling them into the zucchini noodles. Cook for an additional 1-2 minutes to meld flavors. Serve immediately.
Frequently asked questions
How long does Sautéed Chicken Thighs with Zucchini Noodles and 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 Sautéed Chicken Thighs with Zucchini Noodles and 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 chopped sun-dried tomatoes from drying out.
Can I substitute ingredients in Sautéed Chicken Thighs with Zucchini Noodles and 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 Sautéed Chicken Thighs with Zucchini Noodles and 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 Sautéed Chicken Thighs with Zucchini Noodles and Sun-Dried Tomatoes whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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