This is a Paleo sun-dried tomato chicken thighs recipe. The chicken is tender and falls off the bones and the tomatoes add so much flavor. This recipe is Paleo, gluten-free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
This chicken takes about 10 minutes to get started and then you have an hour or so to do whatever you want while your dinner bakes. This recipe has tons of positive reviews and lots of ideas for substitutions and variations in the post and comments so you can customize it to your liking.
I end up making this recipe a lot because I love that I can get so much done while dinner is cooking. The other day I listened to my daughter read her book, started a load of laundry, watered my plants and cleaned my kitchen. Plus, I love how it smells fantastic and tastes so good!
This is one of my personal favorite chicken recipes of all time. It's just a bonus that it happens to be healthy too! The sun-dried tomatoes add a lot of flavors and the chicken turns out so juicy and tender. It is a versatile dish that can be made for gathering or just for one or a couple of people. It's actually pretty impressive for guests.
If you haven't ever had sun-dried tomatoes, it's hard to explain the flavor, but they are really concentrated and really do taste like the sun. You can actually dry them yourself by putting tomatoes in the sun for a few days until all the moisture is gone from them.
They taste a lot better that way than if you just put them in the dehydrator. It's similar to dried apples. If you've ever had apples dried in the sun, then you will never like dried apples that haven't dried in the sun.
Everyone I serve this for loves it. And if you haven't tried coconut milk in a savory recipe, give it a try. I put it off for a long time thinking it would taste sweet and coconut-y and it doesn't. Well, maybe a tiny bit. But the only time I can tell is when there isn't much flavor in the dish. But this recipe has plenty of strong flavors to balance it out. Plus, it's really versatile.
Here are some substitutions and variations:
- The sun-dried tomatoes are so good, but not totally necessary. You can just leave them out or use something else with an umami flavor, like mushrooms or maybe peppers.
- You can use chicken breasts, chicken tenders or chicken thighs without the bones. Reduce the cooking time a bit so you don't overcook the chicken. I generally use the chicken thighs with bones because I think they have the most flavor, but sometimes when I'm in a hurry I use chicken tenders and it turns out fine.
- You don't have to coat the chicken with flour, although it does help thicken the sauce and give it flavor from the browning. But you could use chicken thighs with the bones and skins instead.
- Make your own sun-dried tomatoes by cutting cherry tomatoes in half and roasting them cut side up at 250 for 2 ½-3 hours)
- If you aren't on a dairy-free diet, you can substitute heavy cream for coconut milk *.
- If you want to use canned sun-dried tomatoes, make sure to drain them and blot them with paper towels.
- Unfortunately, this recipe doesn't convert well to a slow cooker. You just don't get that deep roasted flavor. Maybe you could try starting it in the slow cooker and then finishing it off in the oven. I would love for someone to try and let me know if you know a secret to make it work though.
- Like the pot I used? I'm in love with enameled cast iron. They are pricey - but they last forever, make the food taste so good, are easy to clean and are perfect for dishes like this. (I actually got mine on a 50% off sale at the Le Creuset outlet store, so if you are lucky enough to live by one, check them out.)
- If you don't have one pan that you can use on both the stove and oven, just use a skillet on the stovetop and move it to a 9x13 pan with tin foil over the top.
Ideas of ingredients to add
If you want a little extra flavor and variety, try some of these ingredients the readers said they have enjoyed:
- Mushrooms
- Roasted red peppers
- Top with some Parmesan cheese - either regular or Vegan
- Zucchini
- Green peppers
- Artichoke hearts
- Peas
What to serve with creamy sun-dried tomato chicken
- It's good served with something to soak up the sauce, like zoodles *, quinoa, cauliflower rice, spaghetti squash, mashed or baked potatoes, quinoa *, pasta or brown rice.
- Crusty bread is delicious dipped into the sauce.
- Cook some Roasted vegetables or butternut squash in the oven at the same time.
- Your favorite vegetables, such as green beans, broccoli or asparagus
Worried about it tasting like coconut?
Read these comments from readers - "When my husband asked me what was in it, I did not mention the coconut milk *, because I thought he would object. Instead, he raved about how good it was and really liked it! I did too. For any reader who is concerned, as I was, about the coconut milk *…. there is zero coconut taste. It’s just creamy, deliciousness, with a lot of flavor. "
"I also must say that after 5 years eating paleo that I’ve conquered my fear of coconut milk * in a savory dish and I could not taste one bit of coconut in it."
Will this work in the Instant Pot or Slow Cooker?
While you CAN cook it in either, I'm sorry but I don't recommend it. I know. It would be awesome if you could but it doesn't get the deep, rich flavor you get from roasting it in a dutch oven. If you want to try it in an Instant Pot *, One reader reported success with this comment -
"The Instant Pot * crowd will be happy to know that 10 minutes pressure cook on the poultry setting with instant release does the trick after you brown the chicken and sauté the onions and spices as directed. Then cook for another 5-10 minutes on sauté with the lid off to reduce the sauce, if you like."
PrintRecipe
Creamy, Sun-Dried Tomato Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Paleo
Description
This chicken was amazing. The clean eating/dairy free aspect doesn't change the quality or taste whatsoever. So good. There is about 15-20 minutes of prep work, but after that, it cooks in the oven and is fall off the bone tender.
Ingredients
- ¼ cup Unmodified Potato Starch * (or Tapioca Starch or Corn Starch if you don't eat Paleo)
- 1 Tbsp Real Salt *
- 1 tsp Freshly * Ground Pepper
- 8 Chicken thighs (bone-in, skin removed)
- 3 Tbsp Extra Virgin Olive Oil (divided)
- 1 Yellow Onion (Sliced thinly)
- ¾ cup Sliced Sun-dried Tomatoes (not packed in oil)*
- 1 Tbsp Garlic (minced)
- 1 tsp Italian Seasoning (oregano, thyme, parsley)
- large pinch Red Pepper Flakes
- 13.5 oz can Coconut Milk *
- 1 cup Chicken Stock (or Broth)
- Basil (shredded, to top)
Instructions
- Mix together the potato or tapioca starch, salt, and pepper in a medium-sized bowl. Toss the chicken thighs in the mixture until fully coated.
- Preheat oven to 400 degrees F
- Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
- Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
- Add the coconut milk and chicken broth and bring to a boil.
- Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
- Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
- Remove from the oven and top with shredded basil just before serving.
Notes
Recipe calculated using 1 chicken thigh per person. On average, 8 chicken thighs with bones will weight about 3 pounds, much of which is bone. I calculated this recipe for 8 servings. So if you eat a different amount, say 2 chicken thighs, then double the nutrition facts.
You may also use chicken thighs without the bones, chicken breasts or chicken tenders. The cooking time will be slightly less. Set a timer for 20 minutes earlier than the recipe states and check for doneness every few minutes until the chicken is cooked through.
* If you can only find sun-dried tomatoes in oil, just do your best to pat off the oil with paper towels before adding or leave the equivalent amount of olive oil from the recipe.
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Jani
This recipe was delicious!! Made it as suggested, but since we had 8 adults, of which 3 are pretty big eaters, I tripled the sauce recipe and baked 11 boneless thighs. I served it with Lima beans and a simple cucumber, tomato and onion salad. Everyone loved it! Will definitely make this again.
Becky
This is so yummy! I used cream instead of coconut milk and it was delicious. Next time I’m doubling the sauce.
Maxine
This has become one of my favorite recipes. I actually buy fresh sage, thyme and rosemary and add this to the onions and tomatoes as I caramelize them. Chop up fresh herbs and add about 1 tbls of each herb. I also like adding mushrooms. Its amazing and then topping with the fresh basil when serving is amazing. I also spiralize zuccini and cook that in a skillet with Avocado oil for 3-5 minutes and then serve chicken over that. Clean eating never tasted so good!
aimee
Delicious! I made it with red peppers.
Trish
Ahh-mazing!! So flavorful. Made as written. Will definitely make again and again.
Kim
Thank you thank you!!
This chicken came out so tasty and so moist - it requires a bit of time to prepare and make. Longer prep time than stated here, but it was worth it. Made with roasted cauliflower and warm dinner rolls. So good. So so good!!
beach
This is a delish recipe and I feel so healthy eating it! I added fresh chopped spinach and used diced chicken tenders instead of thighs. I think I’ll add some cornstarch to the broth as a thickener next time. Kids loved it too!
SJB
Delicious but the sauce is so runny--has anybody figured out how to thicken it up? I served it Sjbwith quinoa, which soaked it all up, but I would like a thicker sauce.
Pam
I have made this at least 20 times- always turns out and is one of our favorites. I am planning to make it tomorrow, but wondering if I have to start it at a high temp or if I want it to take longer to cook can I start it at 300? I am using boneless skinless chicken breasts. I need to leave for a bit while it is cooking and don’t want it overdone!
Brooke R
Delicious!
Amy
I'm proud of how this turned out!
Laura
Used whole milk. I’d wait to add milk until almost ready bc it broke up sauce a bit
Rachel F.
One of our favorites. We also add mushrooms and peas. Delicious. 😋
Mary Colette Bolanos
This is a fabulous recipe! It has such a rich quality even though it's healthy. My husband adores this meal. It has become one of our family stables. Thank you very much for sharing!
Courtney
Made a quinoa brown rice mix to go with it. Delish.
Alicia
Added cauliflower rice!
Ashley S.
This is so yummy!!
Brandy Beezly
Absolutely delicious! I added baby portobello mushrooms, spinach, and artichoke hearts. Amazing.
Kristen Gebel
used arrow root instead of I modified potato starch. Came out soooo good
donald gauthier
First meal of 2020. Aroma is awesome!
shangra
This was delicious. Used Italian seasoning instead of just basil, and half and half instead of coconut milk. It didn’t take as long to cook as the recipe indicated. Really a keeper.
Victoria B.
This dish was awesome and a keeper for my favorites list. Hubby went back for seconds including a bowl of the sauce and a hunk of French bread to sop it up with.
I was bad and left the skin on the thighs. It was yummy but not necessary. I will leave off next time or may use boneless or breasts. I don’t think you could go wrong with any of them. I also used sundried tomatoes in oil because I had a large jar on hand. That was a nice addition. You could even use some of the oil for sautéing. For those afraid of coconut milk don’t be. It’s creamy and doesn’t taste like coconut.
Nida
I have made this several times now. Absolutely love this recipe!
Johanna
We enjoyed this as always tonight... I've made it over a dozen times now and my family loves it. The only alteration is my omission of tapioca flour... I think the sauce is thick enough without it, though I do use cream. Maybe if it was coconut milk it would need it. I just wanted to say thank you for a fantastic recipe that is in my regular rotation. Tonight I was thinking of moving it from my comfort food box to "good for company" 🙂
Rebecca Baron
I'm so glad you like it! I often make it with cream and leave out the tapioca flour too. . .
Autumn
Sun-dried tomato is my everything, definitely will try this out.
KateLyn
I LOVE this! I had more flour mix in the pan than on the chicken after browning which made the sauce thicker. I'm now eating this as a stew for leftover and I can't get enough of it. SO delicious.
Jen MacMillan
Delicious! I’m not paleo so I used cornstarch for the chicken. Everyone loves this recipe.
Jeniece Avalos
This is amazingly delicious!!!
JR
2nd time making it. Always turns out delish!
Lori Dunlap
Lori Dunlap.
Love this recipe. Used many times. With whole30 I used the tapioca flour. It browns and thickens nicely. I have also used chicken breasts but do prefer the flavor of thighs. Remember to get 2 heads of cauliflower to rice. Never enough and there’s very nice gravy here - thanks
Rebecca Baron
I'm glad you like the recipe! Thanks for taking the time to comment.
Fluffy B
I used the olive oil from the tomato jar for all the cooking. I like how you could not taste the coconut milk in this recipe! I used boneless skinless breasts after my chicken thighs went bad several days before their sell by date. ☹️ I cooked at 400 for 25 min then at 300 for 10. Added a bag of spinach during the last 10 min and served with egg noodles. Would use fewer sun dried tomatoes next time or dice them smaller: their taste is strong.
Angela Hollis
Soo yummy! Even my hubby loved it!
Lyric Thorogood
You won’t believe this is dairy free! So delicious!
Jenn Ronzoni
Yummy!
Aquamarine S
This is one award winning recipe with the hubby. I used a great deal of fresh basil and cooked it in the crock pot. I'd have to say that it is the sun dried tomatoes and basil that makes it so good. I might give this recipe a try using fish fillets in the future, I think it would work.
Kellie Irving
I used 3 chicken breasts cut in half to make them thinner. Also added 1 punnet of Mini Roma tomatoes, sliced in half lengthwise. Served with brown rice. So delicious!
Danielle Gallagher
This was delicious!
Dorothy Schalleur
We will be adding this to our rotation.- very flavorful. I used boneless, skinless chicken thighs and the sun-dried tomatoes in the oil as substitutes. Next time I will make an effort to not use the oiled tomatoes as instructed (the grocery was out). I separated the tomatoes and oil and put them in the food processor so I didn’t have massive chunks however that was my preference.
Erin Riley
This was easy and so delicious! It takes a bit of time in the oven, but it is so worth it in the end. I barely got a picture because it was gobbled up so quick. In fact, the hubby said it’s on the definitely remake list!
Teresa
This was Awesome! Love that it doesn't taste healthy 🙂
Rebecca Baron
Me too!
Heather
My husband is very picky when it comes to eating healthy foods; however, after asking for a second piece of chicken, he said “this is _____ing good!” I have to agree and will be making this again! Thank you for sharing it.
Tiffany Lacey
Delicious!
Courtney Keys
Good dish! I used boneless chicken thighs and coated them in flour. Baked them for 30min and then for 20 at 300.
Stephanie P.
We used chicken breasts instead of chicken thighs. We also used SunDried Tomato PESTO instead of the sundried tomatoes. They were done after only 25 minutes in the oven! Super moist and delicious!!
Kate
Delicious! Even my picky autistic son enjoyed it! 🙂 Very highly recommend and WILL most definitely be making this again! Thank you.
Rebecca Baron
I'm so glad you liked it, especially that your son like it!
Anita
I’ve made this several times, so obviously we love it! Thank you so much for sharing, it’s a keeper!
Branda Yoch
Yum!!! No changes! Just cooked till it was done. Not 45 minutes.
Kellie
I used 3 chicken breasts cut in half to make them thinner. Also added 1 punnet of Mini Roma tomatoes, sliced in half lengthwise. Served with brown rice. So delicious!
Angela Brinker
My whole family loves this recipe. I doubled the recipe except the salt, red pepper, and sun-dried tomatoes and did 3 cups of broth to have more “gravy”. Also used chicken thighs (16 total) without bones. XL Lodge Dutch oven. And only one can of coconut milk in a doubled recipe as well.
Served with some whole30 mashed potatoes.
Lynette O
Delicious! Italian bread & butter for dipping😋👅❤
Kenneth
Wonderful!
Ashley
Tastes delicious but my sauce didn’t thicken up, not sure why. The chicken is almost boiled texture because of it.
Jenn
Made this for my husband and 2 very picky eaters. They loved it!!! They couldn’t tell that is was GF/DF. I will say that it is time consuming. Not something you can just throw together. Took me about 2 hours. Also, and this is completely on me- but I definitely suggest having the right type of pan. I didn’t have one that could go from stove to oven and I feel that I would have been easier if I did. Nonetheless, it was very good and I will be making it again!
Rebecca Sanchez
I love spicy so I added a little more red pepper flakes and used boneless, skinless chicken thighs and shortened the cooking time.
Tamara Weeks
I have made this several times. This time I added red, orange and yellow pepper. At the end I added broccoli. Delicious every time.
Tammy
So Good!
Robin Barker Jorgensen
It was easy prep. The family liked it.
Carolyn Frazier
I love this recipe, I used green peppers instead of red only because I didn’t have red peppers on hand.
Leesa
Very good. Used boneless, skinless thighs & browned them without the starch just some seasoning. Took the advice and cooked them 20 mins less so just the 45 minutes at 400. Did thicken the sauce a bit at the end. Served over rice, tasty.....Hubby says it's a keeper