Saucy Calabrian Chili Chicken
Less than 30-Minute Dinner
There are nights when you want comfort food, but standing over a hot oven in the middle of summer sounds absolutely terrible. That’s exactly how this recipe came to be. I wanted something creamy and satisfying that still felt fresh enough to enjoy outside with a cold drink and dinner on the patio.
Boneless chicken thighs are seared until golden, then finished in a silky sauce made with garlic, shallots, sweet cherry tomatoes, spinach, coconut milk, and just enough Calabrian chili to wake everything up. Serve it over gluten-free pasta or rice with a crisp salad and a slice of gluten-free focaccia to soak up every last drop.
Why You'll Love This Recipe
This is one of those dinners that tastes like it simmered for hours but comes together in about 30 minutes. The sauce is rich without being heavy, the tomatoes add little bursts of sweetness, and the spinach melts right into the creamy sauce (trust me no one will know it’s spinach – my husband thinks it’s basil) for a meal that feels comforting without weighing you down.
What Makes the Sauce So Good?
Calabrian chili paste brings a warm, smoky heat instead of overwhelming spice. Combined with garlic, shallots, oregano, chicken stock, coconut milk (you can use cream if you want), and Parmesan, it creates a velvety sauce that’s packed with flavor. The cherry tomatoes soften into the sauce while still holding their shape, adding bright pops of color and freshness.
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What to Serve With It
This chicken is delicious spooned over gluten-free pasta, fluffy rice, or creamy mashed potatoes. Add a simple green salad with a lemon vinaigrette and some warm gluten-free focaccia for the kind of dinner that feels restaurant-worthy without much effort.
Want to make it heartier? Stir in mushrooms or white beans. Looking for extra protein? Top your pasta with sliced chicken instead of serving it whole. If you like more heat, simply add another spoonful of Calabrian chili paste before serving.
Chef's Note
This recipe was inspired by one of those hot summer evenings when I wanted comfort food without turning my kitchen into a sauna. It’s become one of my favorite “sit outside and slow down” dinners, especially with a big salad, warm gluten-free focaccia, and plenty of sauce left to mop up.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Saucy Calabrian Chili Chicken
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Dairy-Free, Gluten-Free
Description
This Saucy Calabrian Chili Chicken is an easy gluten-free dinner made with juicy chicken thighs, spinach, cherry tomatoes, coconut milk, and Calabrian chili paste. Creamy, comforting, and ready in just 30 minutes.
Ingredients
- 2 teaspoons olive oil, divided in half
- 4 boneless-skinless chicken thighs
- 1/4 teaspoon salt and black pepper
- 2 garlic clove, minced
- 1 tablespoom calabrain chili peppers
- 1 teaspoon dried oregano
- 1/4 cup shallots, minced (around 2 heaping tablespoons)
- 1 cup cherry tomatoes, sliced in half
- 3/4 cup unsweetened coconut milk (or 1/2 and 1/2 or cream work great)
- 1/2 cup chicken stock
- 1 1/2 cups spinach, roughly chopped
- 1 tablespoon fresh parsley or basil, roughly chopped
Get Recipe Ingredients
Instructions
- Heat up a skillet over medium high heat. Drizzle in 1 teaspoon of olive oil.
- Sprinkle the chicken with salt and pepper on both sides. When the pan is hot, add the chicken to the pan (leave about 1 inch of space between them). Let them cook – don’t try to flip them for at least 4-6 minutes. Flip them when they easily come off the pan and are browned. Cook for 2 minutes and remove from the skillet – set aside on a plate.
- Turn the heat down to medium low and add in the remaining 1 teaspoon olive oil, garlic, calabrain chili peppers, oregano, shallots, and cherry tomatoes. Saute for 3 minutes or until the garlic smells amazing.
- Pour in the coconut milk, chicken stock and spinach and stir to combine. Nestle the chicken thighs back into the sauce. Bring up to a light simmer and cook for 4 minutes. Garnish with fresh parsley or basil.
Notes
If you like more heat, add in another teaspoon of the calabrain chili peppers.
Want to swap out the coconut milk? Yes, cream or 1/2 and 1/2 can be used instead.
Serve with egg noodles, rice or roasted veggies.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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