Sun-Dried Tomato and Spinach Chicken Skillet

Sun-Dried Tomato and Spinach Chicken Skillet

Meal: Dinner
Dietary Type: Omnivore
Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Serves: ~4 servings

The Dish

This easy chicken skillet dinner infuses the flavor of sun-dried tomatoes, herbs, and spices for an incredibly delicious meal that is the perfect partner to pasta, rice, or even just some crusty bread and a nice side salad. 

It also comes with a surprising twist: the creaminess comes from using light coconut milk. By using the coconut milk in place of heavy cream and cheese, this dish is dairy-free, but still packed with flavor.  

Be sure to use light unsweetened coconut milk—full fat coconut milk will impart too much coconut flavor. 


2 tablespoons (30 ml) vegetable oil
1 lbs (454 g) boneless, skinless chicken breasts, thinly sliced
1 large onion, finely chopped
4 cloves garlic, minced
1 cup (240 ml) low sodium chicken broth
1 cup (240 ml) unsweetened light coconut milk
1 15.5-oz (439 g) can low sodium Great Northern beans, drained
2 cups (42.5 g) fresh baby spinach
½ cup (54 g) sun-dried tomatoes in oil, chopped

Spice Mix

1 teaspoon (~1 g) dried oregano
1 teaspoon (0.7 g) dried basil
½ teaspoon (~0.3 g) dried marjoram
1 teaspoon (2.3 g) onion powder
1 teaspoon (~3.3 g) garlic powder
½ teaspoon (2.4 g) kosher salt, or to taste
½ teaspoon (~1 g) ground black pepper, or to taste


  • Heat vegetable oil in a large skillet over medium heat. Add onion and garlic, and cook until translucent, about 5-7 minutes, stirring occasionally. Add chicken and spice mix to the skillet. Stir to combine, and cook until chicken begins to brown, and is no longer pink in the middle, about 8 minutes. 
  • Take chicken out of the skillet and put in a separate bowl, cover it, so it stays warm. This will prevent chicken from drying out. Pour chicken broth into the skillet, and scrape up any brown bits off the bottom of the pan using a wooden spoon. Add in coconut milk and Great Northern beans, and bring to a simmer. Continue to cook until sauce has thickened slightly, about 10 minutes, stirring occasionally. 
  • Return chicken and add spinach and sun-dried tomatoes to the pan. Cook an additional 2-3 minutes, or until spinach is wilted and chicken warmed through. Serve warm over pasta, rice, or any other desired grain. 


  • Feel free to substitute Italian Seasoning for the herbs listed here. For a bit of heat, try adding in some red pepper flakes to taste. 
  • Any beans can be used in place of the Great Northerns.
  • For a thicker sauce, feel free to add a teaspoon of corn starch to help thicken it—or simply simmer it longer after adding in the coconut milk and beans. 
  • Another great option is to add 8-oz (56 g) of dry pasta to the skillet at the same time as the coconut milk and beans. Cook until pasta is almost done, about 8 minutes, then add in the spinach and sun-dried tomatoes. Finish cooking until pasta has reached the desired doneness, and spinach has wilted.