Sautéed Chicken Thighs with Zucchini Noodles and Sun-Dried Tomato Pesto

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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.

Tender pan-seared chicken thighs served over spiralized zucchini noodles tossed in a vibrant, Whole30-friendly sun-dried tomato pesto. This Italian-inspired chicken recipe (whole30, gluten-free), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, zucchini, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

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Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in, skin-on chicken thighs
4 medium, spiralized into noodles zucchini
1/3 cup packed, oil-packed, drained sun-dried tomatoes
3 cloves, minced garlic cloves
1/4 cup, toasted pine nuts
1/2 cup packed fresh basil leaves
1/3 cup divided olive oil
1 tbsp, freshly squeezed lemon juice
1 tsp divided sea salt
1/2 tsp divided black pepper

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Instructions

Step 1: In a food processor, combine 1/3 cup drained sun-dried tomatoes, 3 minced garlic cloves, 1/4 cup toasted pine nuts, 1/2 cup fresh basil leaves, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Pulse until a coarse pesto forms; set aside.
Step 2: Heat a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down and cook for 6-7 minutes until skin is golden and crispy.
Step 3: Flip chicken thighs and cook an additional 6-7 minutes until internal temperature reaches 165°F. Remove from skillet and keep warm.
Step 4: In the same skillet, add 2 tbsp olive oil and 4 spiralized zucchinis. Sauté for 3-4 minutes until just tender, stirring frequently.
Step 5: Remove zucchini noodles from heat and toss with the prepared sun-dried tomato pesto until well coated.
Step 6: Serve the chicken thighs on a bed of zucchini noodles and garnish with extra fresh basil if desired.