Sheet Pan Sun-Dried Tomato Chicken with Spinach
Chicken thighs roasted with sun-dried tomatoes and fresh spinach until golden and aromatic, perfect for a quick weeknight meal. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 35 minutes pairs chicken thighs, sun-dried tomatoes, spinach 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
- 1.5 lbs chicken thighs
- 1/4 cup sun-dried tomatoes
- 4 cups spinach
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs boneless, skinless chicken thighs in a single layer on a parchment-lined baking sheet. Season with 1/2 tsp salt and 1/4 tsp black pepper, then drizzle with 2 tbsp olive oil and toss to coat evenly.
- Step 2: Scatter 3 minced garlic cloves and 1/4 cup drained oil-packed sun-dried tomatoes over the chicken, then add 1 tsp dried oregano and 1 tbsp lemon juice. Bake for 20 minutes, then add 4 cups fresh spinach to the pan, pushing it around the chicken.
- Step 3: Continue baking for 8–10 minutes, or until chicken reaches 165°F (74°C) internally and spinach is wilted with golden chicken edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Sun-Dried Tomato Chicken with Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Sun-Dried Tomato Chicken with Spinach?
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 chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Sun-Dried Tomato Chicken with Spinach?
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 Sheet Pan Sun-Dried Tomato Chicken with Spinach 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 Sheet Pan Sun-Dried Tomato Chicken with Spinach whole30?
Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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