Golden-seared chicken thighs anchor this one-pot dinner, simmered with garlic, red pepper flakes, and roughly chopped sun-dried tomatoes for deep, savory flavor in every bite. A splash of white wine deglazes the pot before the pasta cooks right in the broth, soaking up all that flavor as it turns tender. Handfuls of baby spinach wilt into the sauce at the end, adding color and a fresh, slightly earthy note against the rich base. Fresh basil scattered on top finishes the dish with a bright, herbaceous lift. It all comes together in a single pot, which means less cleanup and a weeknight dinner that still feels like something special. This is a genuinely solid pick for a dairy free table, no fuss, no shortage of flavor.
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Pat the chicken thighs dry and season all over with the salt, pepper, and Italian seasoning.
Heat the olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be fully cooked through at this point.
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