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Healthy Tuscan Garlic Chicken, Fried chicken thighs with sundried tomatoes in a pan

Healthy Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes

  • Author: Elena Elliott
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Gluten Free


This is your new favorite weeknight family dinner. Cozy, wholesome and delicious. With golden-brown chicken thighs, garlic and sun-dried tomatoes, ready in 30 minutes.


  • 8 chicken thighs, skin on, no bones ((you can also use chicken breast or skinless thighs if you prefer))
  • 2 cloves garlic, pressed
  • 2 tbsp extra virgin olive oil
  • ⅓ cup mix of almond and coconut milk ((I use Nutty Bruce milk) If not using a blend of milk, make sure to choose good quality coconut milk. Do not use coconut cream. Coconut milk from the fresh milk section would be your best choice.)
  • ⅓ cup chicken stock
  • 100 g sun-dried tomatoes in oil ((drained))
  • 2 handful baby spinach
  • salt and pepper


  1. To start heat the olive oil in the large frying pan and add garlic and sautee for a couple of minutes on low heat, until the garlic is fragrant.
  2. Add the chicken thighs to the frying pan, skin down. Season with salt and pepper.
    raw chicken thighs in the frying pan
  3. Let the chicken brown a little, but keep moving the chicken thighs around so the garlic doesn’t burn. You don’t want the garlic to burn, it will ruin the taste.
  4. Once the skin is nice and brown turn the thighs over and let the other side brown a little too. It will take about 2-3 minutes.
    fried chicken thighs in the frying pan
  5. Now turn the chicken skin facing up and add sun-dried tomatoes, milk and the chicken stock. Bring to simmer, and let it cook for about 15 minutes, with the lid on.
  6. After 15 minutes, take the lid off and add the spinach. Give the spinach a minute or two to wilt and gently combine the spinach with the sauce.
  7. Your chicken is ready to be served. Enjoy!!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Cuisine: Italian

Keywords: gluten-free