Tuscan-Style Chicken with Sun-Dried Tomatoes and Spinach

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Sautéed chicken thighs simmered in a flavorful sauce of sun-dried tomatoes, garlic, and fresh spinach, perfectly suited for paleo and Whole30 lifestyles. This Mediterranean-inspired Whole30 recipe (paleo), ready in about 40 minutes, pairs chicken thighs, bone-in, skin-on, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Ingredients

• 6 pieces (about 5 oz each) chicken thighs, bone-in, skin-on
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup chicken broth
• 3 cups fresh spinach
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp dried oregano

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 6 chicken thighs (bone-in, skin-on, about 5 oz each) with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Place chicken skin-side down and cook for 6-7 minutes until skin is golden and crispy.
2. Step 2: Flip the chicken thighs and cook for an additional 5 minutes until cooked through (internal temp 165°F). Remove chicken and set aside.
3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until garlic is fragrant.
4. Step 4: Pour in 1 cup chicken broth, scraping the bottom of the pan to loosen browned bits, and bring to a simmer.
5. Step 5: Add 3 cups fresh spinach and cook, stirring, until wilted, about 2 minutes.
6. Step 6: Return chicken thighs to the skillet, nestling them into the sauce. Cook for 2 more minutes to meld flavors and heat through. Adjust seasoning with remaining 1/2 tsp sea salt and 1/2 tsp black pepper before serving.