One Pan Creamy Sun-Dried
Tomato Chicken with Spinach
Gluten free | Dairy Free | Paleo
A Healthy, Creamy Chicken Dinner Without the Dairy
If you’ve been craving something rich, comforting, and creamy — without the heavy dairy — this One Pan Creamy Sun-Dried Tomato Chicken with Spinach is about to become your new weeknight favorite.
It’s paleo, gluten-free, dairy-free, and made in just one pan, which means less time cooking and cleaning and more time enjoying. The creamy sauce is made with simple, wholesome ingredients that deliver that luscious texture without any cream or cheese.
Why You’ll Love This Recipe
One-pan meal — easy prep and minimal cleanup
Healthy and nourishing — paleo, gluten-free, and dairy-free
Ready in 30 minutes — perfect for busy weeknights
Packed with flavor — tangy sun-dried tomatoes and tender chicken in a creamy sauce
High in protein and great for meal prep
Creamy, savory, and crave-worthy.
What does Paleo mean?
In short – meat and veggies. For this recipe, I made sure to use unsweetened coconut milk to keep it dairy free and no thicking agents like flour, to keep it gluten free – the sauce will thicken on it’s own.
Serving Suggestions
Spoon over cauliflower rice or mashed sweet potatoes for a full paleo dinner.
Pair with zucchini noodles or roasted vegetables.
For a heartier option, serve over gluten-free pasta. spaghetti squash noodles or white rice.
Pro Tips
Use full-fat coconut milk for the creamiest texture.
Don’t skip the sear — it locks in the chicken’s juices.
Adjust thickness by adding more coconut milk or simmering longer.
This dish reheats beautifully, making it perfect for meal prep.
Same recipe, different protein.
Have you ever done that? Swamp out the protein in the original recipe with a protein you may like or love even more? I did just that. And let me tell you. It was delicious. The same sauce just different protein.
I used salmon. Browning the salmon is quick and easy. Either finish cooking it in the sauce or leave it on the side.
I guess you won’t know, until you try.
More recipes to love with a dairy free sauce.
If you’re looking for an easy, healthy, and flavor-packed dinner, this One Pan Creamy Sun-Dried Tomato Chicken with Spinach is the answer. With minimal ingredients, quick cleanup, and tons of flavor, it’s the perfect paleo and dairy-free weeknight dinner to add to your rotation.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
One Pan Creamy Sun-Dried Tomato Chicken with Spinach
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Rich, warm, and deeply satisfying the exact description of a dairy free and gluten free comfort meal.
Ingredients
- 2-4 boneless chicken breasts, cut in half lengthwise
- salt and pepper, to season the chicken and the sauce
- 2 tablespoons olive oil, divided
- 1 medium shallots, sliced thinly
- 4 garlic cloves, smashed and roughly minced
- 1/2 cup sliced sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil (use the oil from the jar of sun-dried tomatoes you are using)
- 1 teaspoon dried Italian seasoning
- 1/2 cup chicken bone broth
- 1 8oz. can unsweetened coconut milk
- 1 package spinach (roughly 2 cups)
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat a heavy cast iron or enamel pan with 2 inch sides over medium/high heat. Season both sides of the chicken breast with salt and pepper. When the pan is hot, add in 1 tablespoon olive oil and swirl to coat the pan. Add the chicken to the pan, giving each breast some room and making sure the pieces are laying flat on the pan. You may have to work in batches. I usually brown 4 pieces at a time. Let the chicken brown for 4 minutes or until the underside is a nice brown and not burnt. Flip over and cook for an additional 2-4 minutes. You want the chicken to be just cooked through – the chicken will finish cooking and be reheated later in the recipe.
- Remove the chicken from the pan and let rest on a plate and set aside. Turn the heat to medium/low.
- Add in the remaining 1 tablespoon olive oil, shallots, garlic, sun-dried tomatoes, tomato oil, Italian seasoning and 1/2 teaspoon of salt and a pinch of pepper. Using a wooden spoon or spatula, stir to combine and saute for 2-4 minutes.
- Stir in the chicken bone broth and unsweetened coconut milk. Bring to a simmer for 2 minutes. Taste test – at this point you can add more salt if desired. Add in the spinach and stir to combine and wilt.
- Turn the heat off. Add the browned chicken breasts and any natural juices back into the pan. Nestle the chicken within the sauce and let sit for 4 minutes before serving. Sprinkle with fresh parsley to garnish.
Notes
Pro Tip: Cut your chicken breast in half lengthwise. To do this, use a sharp knife to slice horizontally through the thickest part of the best, from end to end. Keep your knife parallel to the cutting board. Hold the breast steady with your non-dominant hand, making a small initial cut to establish your path. Then continue with long even stroked. The goal is to creat two thinner, more even pieces of chicken that cook faster and more uniformly. Your pieces won’t be perfectly even or mirror each other – that is perfectly fine. I like using this method – the chicken cooks faster and you can easily tell if it’s cooked through. Plus, when reheated (because meal prepping is the best) they don’t dry out and aren’t tough when cutting through.
I like using the sun-dried tomatoes that are marinated in herbs. The oil is infused with the herbs making the sauce extra good. If you can’t find it with herbs, the oil they are in, is great to use.
Serve with gluten free pasta, roast spaghetti squash ‘noodles’ or jasmine rice.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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Hi, I'm Kat. Thanks for being here.
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One Response
I will try this using salmon – what a clever idea. Thanks Kat for all these amazingly yummy recipes.