This sun-dried tomato chicken is a rich and creamy weeknight dinner the entire family will love. It’s paleo and Whole30 compliant, but don’t let that fool you. This chicken is bold and addictive, and it’s a recipe you’ll turn to again and again – Whole30 or not 😉
It’s day 29 and I’m feelin’ fine as we wrap up the last couple days of January Whole30. If you’ve made it this far, you’re a rock star! I’d love to know how you’re feeling, what you’ve learned, and what you’ll be taking with you after the challenge ends. Tell me in the comments!
If you’ve still got more than a few more days left in your Whole30 journey (or are contemplating starting one), then you’re in luck, because you’ll definitely want to include this rich and creamy sun-dried tomato chicken into your meal plan. It’s recipes like this that make Whole30 feel completely effortless.
This sun-dried tomato chicken is easy, fast, and incredibly addictive. Sun-dried tomatoes are packed with bold, savory flavor, and coconut milk in place of cream makes for a decadent, creamy sauce that’s 100% paleo and Whole30 compliant. Grab your skillet, fire up your oven, and let’s get’s get this tasty party started!
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Sun-Dried Tomato Chicken Recipe Notes
I’m a huge fan of one-pan skillet chicken dinners. They’re fast and easy, and a meal that my entire family enjoys. Best of all, crispy one-pan chicken thighs are endlessly customizable, which means I’m never lacking for a quick, seasonal dinner that’s on the table in about 45 minutes.
I use bone-in, skin-on chicken thighs. They’re economical and pack a ton of flavor. The skin gets super crispy while the meat stays juicy and tender. To maximize the crispy factor, you’ll want to pat the skin dry and then sear it in just a little bit of fat in a hot pan. Once the skin is golden brown, set the chicken aside while you prep the pan sauce.
This sauce is….ridiculous. The sun-dried tomatoes pack a huge savory punch. Their bold, concentrated flavor easily takes a recipe from “fine” to “fabulous” with minimal effort. They’re also a terrific way to bring a taste of summer into the winter doldrums, and they’re readily available at any grocery store.
A little coconut milk brings creamy sweetness, and some fresh thyme keeps the sauce bright and earthy. If you don’t have fresh thyme, you can substitute with about a teaspoon of dried. I also add just a touch of red pepper flakes for hint of heat.
After prepping the pan sauce, you’ll put the chicken back into the skillet and transfer it all into the oven. I use a cast iron skillet, which goes from stove-top to oven beautifully. Twenty minutes later, you’ll have this crispy, juicy, creamy pan of awesome.
While the chicken finished in the oven, I sautéed some fresh spinach in a little bit of ghee. Spinach and tomatoes are natural companions, and the creamy sun-dried tomato sauce over the cooked spinach was super tasty and super healthy. This is a weeknight winner you’ll return to again and again – Whole30 or not.
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Creamy Sun-Dried Tomato Chicken Thighs - Paleo and Whole30Print Recipe Rate This Recipe
- 4 bone-in, skin-on chicken thighs
- 1/2 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp ghee
- 1 small shallot thinly sliced
- 3 cloves garlic chopped
- 1/2 c oil-packed sun-dried tomatoes drained and chopped
- pinch dried oregano
- pinch red pepper flakes optional
- 1 c full-fat coconut milk
- 4 sprigs fresh thyme
- Preheat the oven to 350.
- Slice the shallot and set aside. Chop the garlic and sundried tomatoes and set aside.
- Pat the chicken thighs dry with cotton or paper towels, then sprinkle the top and bottom with salt and pepper.
- Place a 10” cast iron skillet over medium high heat. Add the ghee, and heat until it shimmers. Place the chicken thighs in the skillet skin side down and sear until the skin is golden brown and crispy, 7-8 minutes. Using tongs, remove the chicken from the skillet and set aside on a plate or cutting board while you prepare the sauce.
- Add the shallot to the skillet and saute until light golden brown, 2-3 minutes. Add the garlic and saute until fragrant, 1 minute.
- Add the sundried tomatoes, oregano, and red pepper flakes, and saute until the tomatoes are soft, 1-2 minutes. Add the coconut milk and whisk the sauce until the ingredients are incorporated.
- Lay the thyme sprigs on top of the sauce, then place one chicken thigh on top of each thyme sprig.
- Transfer the skillet to the oven and cook until the chicken registers an internal temperature of 160* using an instant read thermometer, about 20 minutes. Remove the chicken from the oven (use oven mitts, as the skillet will be very hot). Spoon the sauce over the chicken, and serve immediately.
- While the chicken is baking, heat a second skillet over medium high heat. Add 1 tbsp ghee and heat until the fat shimmers.
- Add the spinach and saute, tossing continuously, until the spinach is barely wilted.
- Transfer the spinach to a platter and top with the chicken and sun-dried tomato sauce.
- Alternatively, divide the spinach between four plates, top each bed of spinach with one chicken thigh, and then spoon the sun-dried tomato sauce oven each plate of chicken and spinach. Serve immediately.
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