Tuscan-Style Chicken with Sun-Dried Tomatoes and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, paleo) ready in about 40 minutes pairs olive oil, minced garlic cloves, sun-dried tomatoes, chopped 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 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.

Prep: 15 min Cook: 25 min Serves 6 Mediterranean cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tuscan-Style Chicken with Sun-Dried Tomatoes and Spinach take to make?

Total time is about 40 minutes (15 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 Tuscan-Style Chicken with Sun-Dried Tomatoes and 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 olive oil from drying out.

Can I substitute ingredients in Tuscan-Style Chicken with Sun-Dried Tomatoes and 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 Tuscan-Style Chicken with Sun-Dried Tomatoes and Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tuscan-Style Chicken with Sun-Dried Tomatoes and Spinach whole30?

Yes — this recipe is tagged whole30, paleo, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes