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.
Did you make these Chicken Thighs? I’d love to know how they turned out! Leave a comment and a rating below.
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Recipe
Creamy Sun-Dried Tomato Chicken Thighs – Paleo and Whole30
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- 10" cast iron skillet
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ tsp sea or kosher salt
- ½ tsp cracked black pepper
- 1 tbsp ghee
- 1 small shallot, thinly sliced
- 3 cloves garlic, chopped
- ½ 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
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Joni Gomes
Looks delicious! Great reminder to use chicken thighs more often!
Tessa Simpson
mouth is watering!! The ingredients are simple, but I just adore sun-dried tomatoes and their flavor! Will try this!
Jean
Looks so flavorful and delicious! Your photos are beautiful as well.
Yang
I love chicken thighs and all the flavours you have going in there! Beautiful dish!
Christina Shoemaker
I love sundried tomatoes on ALL THE THINGS! Gorgeous photos!! Delicious dish!! <3
Danielle
Thank you Christina! <3
Emily @ Recipes to Nourish
Wow! These chicken thighs are beautiful!!! I LOVE sun-dried tomatoes, especially in meals like this. So much yum!
Danielle
Thanks Emily. Sun-dried tomatoes always add a little something extra special 🙂
Carrie | Clean Eating Kitchen
I love the flavors you have used in this dish! So easy to put together as well!
linda spiker
Gorgeous! And so tasty I am sure. Pinned to my W30 board!
Megan Stevens
This looks so so good. I can have tomatoes again; time to make this!! YUM!!
Cynthia | What A Girl Eats
This looks fabulous! I love sun-dried tomatoes…they’re like candy to me! I’m always on the lookout for more Whole30 meals.
Monique
Oh gosh yes YUM!! Anything with sun-dried tomatoes I am addicted to right now. This looks amazing!
Yvonne
Looks ahmazing!!! My mom is easing into a low carb diet this weekend and I am preparing some meal plans for her and this recipe just made my day. Not only will it be simple enough for her to make but so full of flavor that she won’t be missing the rice or pasta!
Easy Prep Ahead Meal Plans @ 20 Dishes
This looks so delicious! I love incorporating sundried tomatoes this way with chicken. Yummy!
Mira Richard-Fioramore
This looks absolutely amazing and it’s dairy-free!! So happy you shared this recipe!
Lena
Looks delicious! Glad I found a recipe for sun dried tomatoes; didn’t know how to use them. Can’t wait to try this. What are the carbs, fiber, etc? It appears to be low carb, maybe less than 6 net carbs each serving?
Danielle
Hi Lena – I checked the label on My Fitness Pal (where I calculate calories) and it comes in a 6 carbs (with 1g fiber, 1g sugar). I hope you love this recipe as much as we did!
Leslie-Anne
This looks fantastic, I’m going to share it in my FB Whole30 encouragement group! We’ve finished the Whole30 in our house for the 7th time! I really love a Whole30 challenge to get me feeling a little less sugar crazed and carb reliant – even if they are ‘paleo’ sugars and carbs!
Tatiana
One pan skillet chicken dinners are my favorite too! I didn’t do whole30 thing, but would love to try your recipe!
Katie Mae @ Nourishing Simplicity
I love sun-dried tomatoes with chicken, they always make dishes feel more special. This looks simply delicious!
Effy
Should I use sweetened or unsweetened coconut milk?
Danielle
Hi Effy! I’m so sorry, I completely missed this question. Unsweetened coconut milk is best if you want to keep this recipe paleo. Please let me know if you have further questions!
Brandy
Outstanding recipe!! Best thing I’ve had in a while. Thank you.