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Creamy, Paleo Sun-Dried Tomato Chicken Thighs Recipe {Video}

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Chicken
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Clean Eating
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Dairy-Free
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Dinner
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Gluten-Free
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Paleo
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Whole30
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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.

Creamy, Paleo Sun-Dried Tomato Chicken Thighs Recipe {Gluten-Free, Clean Eating, Dairy Free, Whole30}

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.
  • This is really good with some real Parmesan cheese sprinkled on top.
  • 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 the 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.
  • If you aren’t on a dairy-free diet, you can substitute heavy cream for the coconut milk.
  • If you want to use canned sun-dried tomatoes, make sure to drain them and blot them with paper towels.
  • 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 9×13 pan with tin foil over the top.
  • It’s good served with something to soak up the sauce, like quinoa, cauliflower rice, Clean Eating noodles or brown rice to soak up the yummy sauce.
  • 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.)
  • There are also quite a few things you can add and you can read through the comments to see what others have done.

I would love to know if anyone has figured out a way to get this recipe to work in the slow cooker and/or Instant Pot * and have it turn out anywhere close to the original recipe. If you have, please comment below and tell us your secret!

This recipe uses canned coconut milk, but any type of milk will do, including cream, if you eat that sort of thing. BTW, what is your favorite Paleo baked chicken thighs recipe?

creamy sun dried tomato chicken

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Whole 30 Crockpot Recipes Index – The Crockpot Does All the Work!

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Paleo Crockpot Recipes That Will Simplify Your Life

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Creamy, Paleo Sun-Dried Tomato Chicken Thighs

★★★★★

4.9 from 119 reviews

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.

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Cuisine: Paleo
Scale

Ingredients

  • 1/4 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)
  • 3/4 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

  1. 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.
  2. Preheat oven to 400 degrees F
  3. 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.
  4. 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.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. 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.
  7. 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.
  8. 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.

Keywords: tender, flavorful, clean eating

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Creamy Sundried Tomato Chicken

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Reader Interactions

Comments

  3. Laura

    Used whole milk. Iā€™d wait to add milk until almost ready bc it broke up sauce a bit

    ★★★★★

    Reply

  5. 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!

    ★★★★★

    Reply

  9. Brandy Beezly

    Absolutely delicious! I added baby portobello mushrooms, spinach, and artichoke hearts. Amazing.

    ★★★★★

    Reply

  12. shangra

    This was delicious. Used Italian seasoning instead of just basil, and half and half instead of coconut milk. It didnā€™t take as long to cook as the recipe indicated. Really a keeper.

    ★★★★★

    Reply

  13. 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 donā€™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 sautĆ©ing. For those afraid of coconut milk donā€™t be. Itā€™s creamy and doesnā€™t taste like coconut.

    ★★★★★

    Reply

  15. 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” šŸ™‚

    ★★★★★

    Reply

  17. 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.

    ★★★★★

    Reply

  21. 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 thereā€™s very nice gravy here – thanks

    ★★★★★

    Reply

  22. 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. ā˜¹ļø 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.

    ★★★★★

    Reply

  26. 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.

    ★★★★★

    Reply

  27. 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!

    ★★★★★

    Reply

  29. 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 didnā€™t have massive chunks however that was my preference.

    ★★★★★

    Reply

  30. 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 itā€™s on the definitely remake list!

    ★★★★★

    Reply

  32. Heather

    My husband is very picky when it comes to eating healthy foods; however, after asking for a second piece of chicken, he said ā€œthis is _____ing good!ā€ I have to agree and will be making this again! Thank you for sharing it.

    ★★★★★

    Reply

  34. Courtney Keys

    Good dish! I used boneless chicken thighs and coated them in flour. Baked them for 30min and then for 20 at 300.

    ★★★★★

    Reply

  35. 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!!

    ★★★★★

    Reply

  36. Kate

    Delicious! Even my picky autistic son enjoyed it! šŸ™‚ Very highly recommend and WILL most definitely be making this again! Thank you.

    Reply

  37. Anita

    Iā€™ve made this several times, so obviously we love it! Thank you so much for sharing, itā€™s a keeper!

    ★★★★★

    Reply

  39. 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!

    ★★★★★

    Reply

  40. 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 ā€œgravyā€. 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.

    ★★★★★

    Reply

  43. Ashley

    Tastes delicious but my sauce didnā€™t thicken up, not sure why. The chicken is almost boiled texture because of it.

    ★★★★★

    Reply

  44. Jenn

    Made this for my husband and 2 very picky eaters. They loved it!!! They couldnā€™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 didnā€™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!

    ★★★★★

    Reply

  45. 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.

    ★★★★★

    Reply

  46. 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.

    ★★★★★

    Reply

  49. Carolyn Frazier

    I love this recipe, I used green peppers instead of red only because I didnā€™t have red peppers on hand.

    ★★★★★

    Reply

  50. 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

    ★★★★★

    Reply

  51. Nida

    I never review recipes, but I just have to this time. This is the most delicious chicken I have ever made, and I cook pretty much every single day. I think cooking in a dutch oven totally makes it, but the flavor profile, too, is unbelievably good. My husband ate it and proclaimed it to be cozy comforting restaurant type chicken. All this without any heavy cream!!! amazing. thank you so much!

    ★★★★★

    Reply

  52. Peggie

    This looks awesome! Any suggestions on how to make this with both chicken breasts and thighs? My husband only likes white meat but I love the flavor of meat on bone. Maybe your suggestions could help me with other thigh recipes as well.
    Thank you!

    Reply

    • Rebecca

      Thighs take longer to cook than breasts, so cut the thighs into smaller pieces so they cook faster and you don’t overcook the breasts.

      Reply

  56. Anita Ruiz

    Iā€™ve made this several times, so obviously we love it! Thank you so much for sharing, itā€™s a keeper!

    ★★★★★

    Reply

  57. Alissa B

    This needed to be seasoned again (s&p) once the onions and liquids were added. I forgot to do that and it was a bit underseasoned as a result, but still quite tasty. Will make again. It makes a lot of sauce, too, which I plan to put over cauli rice tomorrow.

    ★★★★★

    Reply

  58. Jules

    Holy crap! I just made this recipe for the first time tonight, and it is the most delicious Italian dish I have had in literally years. Is there anything coconut milk canā€™t do?! Thank you so much for this, itā€™s going to be a regular at our house. ?

    Reply

  59. Shannon Rhoades

    Delicious! I added baby portobello mushrooms and served it with roasted butternut squash. This is one of my favorite recipes!

    ★★★★★

    Reply

  61. Suzanne Foubert

    This is one of the best chicken recipes I’ve ever had! I will be making this very often. It was delicious!

    ★★★★★

    Reply

  66. Amy Piccinini

    We served it over cauliflower rice with a side of steamed broccoli. Delicious!
    I recommend adding extra onions and garlic as well as adding mushrooms to the recipe.

    ★★★★★

    Reply

  68. Lisa

    This recipe looks delicious. I’d like to make it. How do you serve it? It is to be served over rice or what do you serve along with it for vegetables?

    Reply

    • Rebecca

      I’ve served it with all sorts of things. Most often I serve it with mashed cauliflower, but if you read through the comments there are tons of ideas of things people have done to modify the recipe, things people have added to it and what people have eaten with it.

      Reply

    • Sharon B

      We LOVED this recipe! I also served it with mashed cauliflower. The sauce in this recipe makes a great “gravy”.

      ★★★★★

      Reply

    • Brittan

      Delicious! I added spinach to the sautĆ© but no ingredient changes otherwise. Mine was also cooked through and tender after 40 minutes at 400, but I may have cooked the chicken a little past browning in the skillet. Good thing chicken thighs are so forgiving! My picky husband even approves of this one. Will make the regular rotation. Thank you! šŸ™‚

      ★★★★★

      Reply

  69. Diane

    Really really good! I also threw in some kalamata, a half can of organic fire roasted tomatoes in addition to sun-dried, added a few hands full of fresh spinach and always use more garlic than any recipe calls for. Also subbed arrowroot starch for the potato starch . Great!!

    ★★★★★

    Reply

  70. Morgan Odegard

    Really good! The chicken is so tender and tasty! Takes a long time to make though…

    ★★★★★

    Reply

  71. Alison B

    Great flavor, used boneless thighs and they were fork tender. Added mushrooms, yum. Dredged in almond flour (didnā€™t have potato starch) which came off in the oven and made the sauce gritty. Iā€™d ditch the breading next time. #Paleo

    ★★★★★

    Reply

    • Rebecca Baron

      You really can’t substitute almond flour for potato starch. Next time buy some potato starch before you make the recipe. Just a hint don’t cover it with potato starch too thick or it will be slimy. Forgetting the breading is definitely an option too. It will just be runnier.

      Reply

  74. Mary Ann

    I can’t believe how incredibly delicious this dish is!!! I made it twice this week! My family loves it šŸ™‚ thank you.

    ★★★★★

    Reply

    • Rebecca

      I’m so glad you like! It’s especially good when you can find something your whole family likes – glad I could help.

      Reply

  76. Rachel

    This was very good and I thank you for sharing. This is Day 11 of my first Whole 30 journey. I made this tonight and I have a lot of sauce left. Do you have any suggestions on how I can incorporate the sauce in other dishes for the week? Thanks!!

    ★★★★★

    Reply

    • Rebecca

      There are lots of ideas if you read through the comments, but I like to use it for a gravy on mashed cauliflower or on almost any veggies to give them a little extra flavor.

      Reply

  78. Erica

    Wow this was amazing! I used chicken breast and over cooked them a little but the sauce made up for it! I added red and yellow peppers, omitted chili flakes (my son wonā€™t eat spicy food) and served it over couscous. My in laws are Chinese and my FIL is very picky, and even he liked it!

    Reply

  79. Ona

    This was (expletive) delicious! I did have a few audibles. Like another reviewer, I added magic mushroom powder to the tapioca flower dredge. I added a few drops of fish sauce to the coconut/broth because ALL THE UMAMI! I used boneless skinless thighs and did 400 degrees for 25 mins. Cooked ā€˜tatoes in the IP and mashed ā€˜em up in the ā€˜ol kitchenaid mixer with homemade bone broth and KerryGold.
    I wanted ninths but seconds was all I could handle. Canā€™t wait to eat it tomorrow for lunch. Husband was super happy about it too!

    ★★★★★

    Reply

    • Kelley Diveto

      When using breasts instead of thighs, you suggest reducing time by 20 minutes. Iā€™s that deducting from the 45 minutes at 400 degrees, but still cooking at 300 degrees for 20 minutes. Sorry I am a bit confused.

      Reply

  80. debbie

    This was fabulous. I used light coconut milk, added mushrooms and served with mashed potatoes. One thigh was plenty.

    ★★★★★

    Reply

  81. Lisa

    Made this today for meal prep for the week. Just like everyone one else said it is delicious and will be on repeat. Used boneless skinless chicken thighs at 400 for 30 min. Added mushrooms and poured over cauliflower rice. Next time will do over spaghetti squash.

    Reply

    • Rebecca

      Sounds wonderful! I always have to do the mushrooms at the last minute in a little pan just for me cause no one else in my family will eat them. They don’t know what they are missing!

      Reply

  82. Kelly McCabe

    The recipe calls for sun dried tomatoes not packed in oil but the video clearly shows sun dried tomatoes coming out of a bowl with oil all over them, Iā€™m confused.

    Reply

    • Rebecca

      Well. . . that’s all I could find on that shopping trip. And the recipe came out fine. I keep meaning to add to the notes that 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. So thanks for reminding me. . .

      Reply

  84. Lisa

    Help I cannot find the recipe for creamy chicken with sundried tomatoes. I made it a week ago- but now I can’t find it!! It is delicious!!

    Reply

    • Rebecca

      Try again. I accidentally deleted all the recipes on my blog when I was trying to figure out another problem. They are all back up now.

      Reply

  85. Samantha

    I wish I could afford that beautiful cooking vessel you use. Not at this time, lol, but maybe in the future. I do have a ceramic baking dish with lid thats roughly the same shape and dimensions… What do you think? I will also being using chicken tenderloins as that is what I have on hand. Had to go paleo because of my health and I am really grateful for people like you that take the time to share these recipes.

    Reply

    • Rebecca

      If you are ever by a Le Creuset Outlet store, try there. I bought mine for 50% off on a big after Christmas sale. A ceramic baking dish should work fine for the oven. Just start it on the stove in a frying and transfer it to the baking dish. I hope you like it!

      Reply

  86. Cathy

    This has been one of my favorite recipes. Has anyone tried to make something like this in the instant pot? Any tips if so? Thanks

    Reply

    • Rebecca

      Actually, someone just commented about this right above you, but I hadn’t approved it yet. They said it worked but it didn’t have the good roasted flavor from the oven, so that’s something to consider.

      Reply

        • Rebecca

          You can try doing it in the slower cooker, but it honestly wonā€™t taste the same. You wonā€™t get that oven roasted flavor and it will be runny, but maybe you could try starting it in the slow cooker and then finishing it off in the oven?

          Reply

  87. Billie

    I made this tonight, used the instant pot… It had lots of flavour and was super tasty but I think better baked slow to really let the flavor simmer šŸ™‚ Served with linguine noodles.

    Reply

  88. Kim

    I recently downloaded a new cookbook app and have been having great fun scouring the internet for recipes to add. Some tried and true, some brand new. We’re are typically Paleo but recently started a Whole30 so that’s been the focus of my searching. Tonight, I tried this for the first time while my husband is out of town. I’ll tell you what, I am GLAD he is not here to eat any of this! All mine! I cannot wait for leftovers at lunch tomorrow. So creamy, so flavorful. I followed the recipe as is and couldn’t think of how it could be any better until I read some of the other comments. I will definitely try adding some green pepper and mushrooms and I’ll also use my Instant Pot – who wants to wait an hour for a taste this great! So after licking my plate (I’m not kidding, I did), I came back to the internet to search for this recipe so I could leave a comment. Funny thing – it turns out this is the 2nd of your recipes I’ve tried recently. I tried your Paleo pizza crust about 2 weeks or so ago and loved it so much we had pizza twice that week. I’m not really good about leaving reviews but that pizza crust was phenomenal and I left a review for that one as well. I’m going to have to take a closer look at the recipes on this site! This will be a great way to impress company. ESPECIALLY those who hear about my Paleo diet and wonder “What CAN you eat???” Yeah, I eat this. All day. Boom.

    ★★★★★

    Reply

  90. Jennifer

    This recipe looks delicious and I’m excited to try it. I’m following a strict ketogenic diet and don’t think that I can use cornstarch, potato starch, tapioca, or arrowroot due to the carbs. I am assuming that they are added to thicken the sauce. Do you know if xanthum gum would work in this recipe? If so, any idea how much?

    Reply

    • Rebecca

      If it were me, I wouldn’t bother with thickening it. I often don’t thicken it cause I’m lazy and I think it’s just fine.

      Reply

  91. Mrs. Kelly

    I made this a few days ago. OH. MY. WORD. It was “lick the plate” delicious! We took one commenters suggestion and used our instant pot, plus a few other adjustments, but still keeping it W30. My husband jokes that I use recipes as a guide! He’s not wrong! haha. I added some of nom nom paleo’s magic mushroom powder to the tapioca flour that I coated the chicken with as well as various other spices. You know, a little of this and a little of that? Then we used more onions than suggested and some fire roasted peppers we had on hand. Once the whole thing was done I put the chicken thighs on a baking sheet, lined with parchment and placed them under the broiler for a few minutes to crisp them a bit. While that was happening I thickened the sauce with more tapoica flour, mixed with cold broth to get the lumps out (NOBODY want’s lumpy gravy!). Served it all over a big, delicious pile of mashed potatoes. We will DEFINITELY be making this one again!

    ★★★★★

    Reply

    • Rebecca

      Sounds delish and I love all the suggestions of ways to modify – and I’m sure other people appreciate them too. Thanks for commenting!

      Reply

  92. Whitney

    Absolutely incredible! This is my favorite paleo recipe that I’ve ever cooked. I took it to friends who had just had a baby and they loved it too. I even have my mom hooked. Feels like comfort food which is exactly what I want this time of year.

    ★★★★★

    Reply

    • Rebecca

      Yes, it’s the perfect comfort food and I love it when people who aren’t even on the Paleo diet eat it. Thanks for commenting!

      Reply

  93. Diane F

    I think it looks great because there is so much sauce I plan on serving it over lightly sautƩed Spinach

    ★★★★★

    Reply

  94. Carrie

    Just dropping by to say that I LOVE this dish! It’s one of my go-to recipes when I am doing a round of Whole 30. I made it this week and decided to double the sauce so I could serve it over zoodles, like a pasta dish. I basically doubled everything on the ingredients list from garlic down (except basil). It turned out a little runny and I had to reduce the sauce on the stove after baking, so maybe I’ll use less broth next time. Anyway…it was amazing!!! Thank you for the recipe!

    ★★★★★

    Reply

  95. Bonnie

    My goodness this was good!! I made my own dried tomatoes (cherry tomatoes cut in half roasted cut side up at 250 for 2 1/2-3 hours), and chicken breast because I was too hungry to wait for thighs to thaw out ?
    I will definitely be making this again–many times!

    Reply

    • Rebecca

      What a good idea to make your own dried tomatoes. They are so expensive in the store and sometimes hard to find and I bet they taste really good homemade. Thanks for the tip!

      Reply

    • Shayla

      Did you adjust the cooking time at all? I plan on using breasts (what I have on hand) and donā€™t want to dry them out

      Reply

  97. Virginia

    Hi, I cannot figure out how to email you. I am trying the creamy sun dried tomato chicken thigh recipe and have a few questions . It is probably on here, but I cannot find how many servings is in this recipe. I am trying to get an accurate idea of the calories per serving. my package of 6 thighs weighed in a 2.5 lbs! Can you help with this?
    Also, I did not have tapioca starch or potatoes starch. I had to use cornstarch. What is the relevance to Paleo? Thanks

    Reply

    • Rebecca

      To email me, you can just comment on any post and I’ll get an email. The servings are on the recipe in one of the orange boxes. I calculated it based on 1 serving per each chicken thigh. Cornstarch isn’t Paleo, but probably has a similar amount of carbs, as far as the nutrition label goes. Is that what you are asking?

      Reply

        • Rebecca

          Cornstarch has corn, which is not Paleo. The serving size of one thigh is a standard serving size. Many people eat more than one serving, but having the serving as one thigh makes it easy to calculate if someone eats more than one serving.

          Reply

  98. Anna

    Loved this! Simple to make, and my whole family loved it. They were surprised to find out it was Paleo too! No left overs for us (family of 5) it was so good! I used thinly sliced chicken breast instead and did 30 minutes at 375. Will be making again very soon.

    ★★★★★

    Reply

  99. EasyRoasted5

    This looks Creamy Sun-dried Tomato Paleo Baked Chicken Thighs Recipe tasty! It is such an easy recipe and so delicious beautiful gold colour,perfect salt,Full chicken Tomato taste.this was really good .Thanks

    Reply

  100. Dave R.

    Thanks so much for this delicious recipe, my family absolutely loves it. I experimented a bit with it last night, and 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 sautƩ the onions and spices as directed. Then cook for another 5-10 minutes on sautƩ with the lid off to reduce the sauce, if you like. Thanks again!

    ★★★★★

    Reply

  101. Charlotte Wilson

    Thought it would be weird with coconut milk. It wasn’t. It was tender and juicy and wonderful comfort food!! Made according to directions and well, it was all gone….

    ★★★★★

    Reply

  102. Laverne

    Made this delicious recipe using half boneless breasts and half boneless thighs because that’s what I had!! We couldn’t tell the difference in flavors, LOVED them both!! Family of six devoured it all with no sign of leftovers. What a fabulous recipe. Thanks so much. xoxoxo

    ★★★★★

    Reply

  103. Margie Kolesky

    My husband could not stop raving about this chicken. This is a fabulous chicken dish and will make for my friends. I substituted Tapioca for the potato starch and used skinless boneless chicken breast.. So rich and fulfilling, served with fresh green beans and mashed potatoes, Enough for another meal. A KEEPER

    ★★★★★

    Reply

  104. sarah midthun

    This was absolutely delicious! My fiance and I LOVED IT! Followed the recipe to a T and it was perfection. We will definitely make again.
    Thank you!

    ★★★★★

    Reply

  106. ally

    This was incredible! I used a cut-up whole chicken and browned them in two separate pans to save time. my cook time was only 30 min at 400, but I’m guessing it’s because I browned them for a decent amount of time. thanks for sharing!

    ★★★★★

    Reply

  107. Sarah

    This was really good! I had to use Arrowroot Starch and oil-packed sun-dried tomatoes, since it was all I had on hand, and it came out great. I only ended up baking it 45 minutes on conventional bake and the chicken was already at 165 degrees. Served it with rice for the family; husband and small child loved it (me too!)

    ★★★★★

    Reply

  108. Patti

    I love this recipe. I have made it twice and again today but decided to kick it up by adding bulk hot sausage and celery to the onions. The house smells wonderful. I follow the Whole30 and need to have work lunches prepared on Sunday. Thank you so much.

    ★★★★★

    Reply

  109. Jenny

    This is so good! Everyone in my family loved it and we’ve made it several times. I’ve tried a few recipes on your site and we haven’t been disappointed yet.

    ★★★★★

    Reply

  112. Jo

    I had this at a friend’s and it was wonderful! Do you know if this can be made the night before then reheated in oven before serving?

    ★★★★★

    Reply

  113. Lori

    This is so amazing! My husband and i started paleo and this was fantastic!! It is now one of my favorite things to make. It does seems to have quite a bit of sauce so when the kiddos are here i make some pasta and put the chicken amd sauce over it. Soo delicious!! Thank you do this. It is in the oven right now and cant wait!!

    ★★★★★

    Reply

    • Rebecca

      I’m so glad you like it. It’s amazing how a few simple ingredients can really pull together to make something so good.

      Reply

  114. Elizabeth Baldoni

    Has anybody tried baking this, then freezing it to reheat later on? Any thoughts on if that would be successful?

    Reply

  115. Sayde

    What does it mean “one T of oil, one T of garlic” etc… I don’t understand it, I’m sorry if it’s a stupid question.

    Reply

  116. Denise

    This was fantastic!!! My husband and I have 5 days left on the Whole30 and really want just a bit of southern comfort food! LOL. I made this just as written but used boneless, skinless chicken breasts (in a 9×13 dish covered tightly with aluminum foil). It totally hit the spot with steamed, fresh green beans and mashed potatoes (made with ghee and almond milk). The gravy was “fine” with the mashed potatoes. ? I feel almost guilty for eating such a comforting meal! Thank you so much for sharing.

    ★★★★★

    Reply

    • Rebecca

      Kinda sort of. It’s not quite the same and doesn’t get the golden, roasted flavor. But people say they still like it.

      Reply

  118. Lacey

    This was beyond amazing! It felt like a cheat meal on Whole30, but it was totally compliant. I used boneless skinless chicken thighs and just cut down the baking at 400 degrees by 5 minutes. I kept everything else the same. My whole family loved it. Next time I’ll try it over a baked potato or mashed potatoes. Thanks for the amazing recipe. It will be made many more times. I might even add mushrooms next time.

    ★★★★★

    Reply

    • Rebecca

      I don’t see why not. I would just cut it up first so the chicken cooks in the juices, etc. and so it’s easier to serve and cooks faster.

      Reply

  120. Kathryn

    What is the equivalent weight of 8 chicken thighs if I want to use boneless chicken breasts? 1 LB, 2LB?

    Reply

      • Kathleen

        if you use boneless chicken breasts, you will need to cut down on the time to cook — breast meat cooks much faster than thigh meat, then you have the added factor of the bone which also slows down the cooking time. i’m not sure how long you would need to cook them, but check them frequently or you could end up with chicken jerky….

        Reply

      • Kathleen

        making this tonight — please, please,please modify your recipe to say at the beginning of the recipe to preheat the oven to 400. I just got to that part and am groaning because now i have a 20 – 30 minute wait for my oven to heat before i can finish it. everything looks an smells amazing, but i am really frustrated because i didn’t know to heat the oven.

        Reply

  121. SonoMom

    Get outta here! This was delish! I did a mixture of thighs and breasts. Followed the recipe exactly as stated. The meat was so tender. My husband couldn’t believe chicken breast could be so tender and moist.

    ★★★★★

    Reply

  122. Kendra

    Hi, this looks delicious so I was excited to make it. I’m sorry to say we didn’t like it very much – there was a bitter flavor and the cream sauce was more like brown gravy for some reason, but we did do two things differently than your recipe. I used a casserole dish (I don’t have a Dutch oven) and I subbed oat fiber for the starch. I’m not familiar with the starch so maybe that was my mistake. I’ve used oat fiber as light “breading” before and it’s been fine, so I am just curious if that could have been the culprit. The chicken was very tender though! Thank you anyway for sharing!

    ★★

    Reply

    • Rebecca

      I’ve never used oat fiber myself, but search on Google for “oat fiber bitter” and there are lots of results, so that could be it. Maybe it reacted with the acidity from the dish and accentuated the bitterness?

      Reply

  123. Kate

    I made this for dinner yesterday and it was a crowd pleaser (the crowd being my husband and myself)!! After the oven my sauce turned into more of a gravy but it was delicious. I added a carton of sliced mushrooms because they needed to be used and we really enjoyed them in the dish!

    Thank you for this recipe! It will definitely make an appearance in our home again very soon!!!

    ★★★★★

    Reply

  124. Crystal

    Think looks delicious, and I can’t wait to try it! Do you think it’d cook ok in a casserole dish? I don’t have an oven frying pan or Dutch oven.

    Reply

  125. Emily

    I used 2 THICK chicken breasts and cooked this in my Le Creuset Dutch oven (incredible heat conductor!) at 375 for 30 minutes and they were perfect! I didn’t alter any other part of the recipe šŸ™‚

    ★★★★★

    Reply

  126. Sarah

    Hi there, could you recommend something to use in place of the coconut milk and still keep the dish healthy? I do not like the flavor of coconut at all. šŸ™

    Reply

    • Rebecca

      Have you ever tried coconut milk? I detest coconut, but I love coconut milk. If not, any dairy will do, such as regular cream or probably even almond milk. Please let me know if you try alternatives so other readers will know what works.

      Reply

      • Sarah

        I have never tried coconut milk because anything with the word coconut in it makes me cringe. ? I use almond milk frequently. I can try that and let you know how it goes! Thanks!

        Reply

        • Leslie

          I don’t like coconut either- I avoid it at all costs, but I’ve had this dish, and others that use coconut milk, and I really liked it.

          ★★★★★

          Reply

    • Rebecca

      Yes. I definitely recommend you use dry sun dried tomatoes, or do your best to dry off ones in oil with something like a paper towel.

      Reply

  129. Skye

    I usually never leave reviews but this was too good not to! My hubby who despises coconut devoured it, literally licking his plate clean! I added a few portobellos to it for extra flavor but other than that followed the recipe to the T and it turned out wonderful! I served it over some mashed cauliflower. Cannot wait to make it again! Thanks so much for the recipe!

    Reply

    • Rebecca

      That sounds really good. I love portobellos and mashed cauliflower. I especially like mashed cauliflower with coconut milk sauce and/or butter.

      Reply

  131. Candace

    Have been looking forward to making this all week! I have to say it was a huge disappointment. I thought the flavor was lacking, especially in the sun-fried tomatoes as they and the chicken had a stewed quality.

    ★

    Reply

  133. Kristen

    This is the glorious high protein, lower carb recipe I have been looking for. I used chicken breasts and it pulls apart in the must luscious way. Will be making this recipe forever. Thank you!!!!!

    Reply

  134. Kori

    Just made this for dinner andy fiance and I are in love! I used heavy cream instead of coconut milk because I had some about to expire, and it was amazing! I look forward to trying coconut milk next time to make it dairy free. I didn’t have an oven safe stovetop dish so after browning the chicken I placed them in a 9×13 and then pour the sauce over it. Top with tin foil for the cover and it turned out perfect!

    Reply

  135. Nicole

    I made this recently as part of my Whole30 diet and it was by far one of the best dishes I have ever had! The chicken is super tender and despite the simple ingredients, the whole dish is very flavorful! This recipe is definitely going to be one of my go-to meals, even beyond the Whole30.

    Reply

    • Rebecca

      I’m not sure because I haven’t tried it myself, but I’ll post your comment to see if others have tried it and they can let you know.

      Reply

  137. J

    Do I have to put it in the oven? I’m not sure I have a oven-safe dish with a lid… I’m wondering if I’m just using boneless chicken instead of bone-in if I can just skip the oven part. Would it still taste good if I just let is cook in low for a little longer?

    Thank you!

    Reply

    • Rebecca

      If you read some of the comments, some people have had pretty good luck cooking it on the stove top and using boneless chicken. It’s not quite the same, but still good.

      Reply

  138. Tract

    Thanks for the recipe. I’m doing Whole30 but, this will be a new favorite whether I’m doing Whole30 or not. It’s so creamy, I had no idea what to expect because, I’ve never used coconut milk.

    Reply

    • Rebecca

      I’m so glad you like it. It’s definitely a popular recipe. I was scared to try coconut milk too, but once I did, there was no going back.

      Reply

  140. Jennifer

    Hi,
    I went ahead and made this with bone-in chicken breast and cherry tomatoes. I reduced the cook time to 45 mins as I was worried the chicken breast may dry out. It was absolutely delicious! Will have it again for sure. (I served it on top of Quinoa)
    Thanks for the great recipe.

    Reply

    • Rebecca

      Oops. Guess I should have kept reading the comments and then I would have seen this one. Thanks for coming back to give your feedback!

      Reply

  141. Jennifer Waugh Parsons

    I have bone-in chicken breast. (They were on sale!). Will those work? Also, can I use cherry tomatoes instead of sun-dried do you think?
    Thanks

    Reply

    • Rebecca

      People have reported good luck with chicken breast. Just be careful not to over cook them. You could try cherry tomatoes. It definitely won’t taste the same and wont’ be the same consistency, but it will probably still be good. Please let me know if you try, so other people know if it turns out.

      Reply

  143. Asha

    This is delicious, despite not having the oven to cook it in (I was in the process of scrubbing it) and today was the day I had no onions (I always have onions!). The stovetop worked well with chicken breasts. Being on GAPS, I can’t have thickeners/starch, so I used half the amount of broth and coconut milk, saving the other half of the coconut milk for coffee creamer sweetened with dates. I added mushrooms, zucchini, red and green peppers and the taste is amazing. This is my first time cooking with sun dried tomatoes. Thanks for sharing this recipe!

    Reply

    • Rebecca

      Thanks for your feedback. Your idea sounds delicious and it will hopefully give other people ideas of how to change up the recipe.

      Reply

  145. Kelli

    This was amazing! Used arrowroot starch instead of potato/tapioca/cornstarch. Also only used the 2 Tablespoons of oil to brown the chicken. There was enough left afterward to cook the onions, etc. Everyone cleaned their plates – including my 11 month old!

    Reply

      • Cindy

        I bet it would be awesome served over spaghetti squash?A true Paleo recipe!! I can’t wait to try this!! Thank you so much.

        Reply

  147. Brooke

    My husband and I just started cooking/eating Paleo. I made this last night for dinner and it was so deliciously amazing, we both loved it! I used boneless thighs but cooked exactly as the recipe states. The chicken was falling apart it was so tender! I made “riced” cauliflower to go with the chicken and it worked well. If I can find more recipes like this, Paleo is going to be a breeze šŸ™‚ Thanks so much!

    Reply

    • Rebecca

      I’m so glad you like it! I just love the deep flavor from the sun-dried tomatoes and it really is good enough that people on any diet shouldn’t hesitate to try it!

      Reply

  148. Donna

    I made this using thighs as well as breasts, added mushrooms. It was fabulous! Cooked it exactly as in the instructions, and it came out perfectly.

    Reply

  149. Tiffany

    I don’t know what happened with my dish, but it did not turn out like the pictures….and I followed all of the steps! First off, it’s way too salty. Am I misreading that the starch mix calls for a tablespoon of salt?? Second, the sun dried tomatoes look way too cooked after being the oven for 45 mins. And lastly, after taking it out of the over, there is 0 liquid left in the pot. Any ideas?

    Reply

    • Rebecca

      Did you use canned coconut milk? I’ve only tried the kind I link to in the recipe so maybe other brands are different? Did you cover the pan? Having your liquid dry out would explain the sun dried tomatoes cooking too much.

      Reply

      • Amy V

        When I use my dutch oven, i always cover it with foilbefore placing the lid on. Otherwise most of the liquid evaporates. The foil provides a seal to prevent that.

        Reply

  150. Sam

    Just had to come by and tell you this is an excellent recipe!! I’m in the middle of a whole30 and I’m so glad to have this one in the rotation now. 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. So glad I read the comments otherwise I might not have made it, haha. I think my husbands constant “mmmm” while eating the dish is also a testament to how delicious this was. Thank you so much for creating and sharing with us!

    ★★★★★

    Reply

    • Rebecca

      So good to hear! Yes. I too was very afraid of coconut milk in savory dishes, but now I love it. I especially love coconut milk in Indian dishes, like the Korma on my blog. I make Hawaiian haystacks and beef stroganoff with coconut milk too, but they taste a little funny. Not sweet or coconut-y, but you definitely miss the creamy texture from real milk in those dishes.

      Reply

  151. Julie Carter

    This looks great! I have skinless, boneless chicken thighs. Have you ever tried this recipe with boneless thighs?

    Reply

    • Rebecca

      I haven’t, but other readers have tried it and said it’s good. It won’t have quite as much flavor, but will be easier to eat and will take a few minutes less to cook.

      Reply

  152. Velvet

    I want to make this dish but I want to use boneless skinless chicken thighs. Do you know if there would be a cooking difference?

    ★★★★★

    Reply

  153. Andrea

    I made this dish twice, the first time it was a bit under cooked, even though I followed the directions, the second time, I cooked it at 400 for 65 minutes and it was delicious.
    Though I d suggest that if you do choose to used sun-dried tomatoes in oil, to strain them then blot them with a paper towel
    Super good, will keep for Sunday day recipes

    ★★★★

    Reply

  154. Juliana

    Making this tonight for my family for the first time. Very excite! It look amazing. I enjoyed reading the comments, they are very helpful. I will let you know how it turns out. Thanks

    Reply

  155. Rebecca Baron

    First – this was an amazing recipe and it was guilt -free to boot. Thank you Rebecca.

    ★★★★★

    Reply

  156. Marc Raniero

    This was an awesome dish! I will most certainly make it again. I would recommend adding a splash of lime juice for an acid component. It really brightens all the flavors and also a few dashes of salt. Overall great dish super yummy!

    Reply

  158. Lr

    This is quite good!! 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, delishious, with a lot of flavor. I added a little more pepper because we like heat… Extra basil… And mushrooms just for grins. My changes were really nothing… Just our taste. This recipe is excellent. Great job Rebecca. Thank you.

    Reply

  159. Cher

    How do you dry your tomatoes outside? And how would you keep flies and other bugs awayou while they’re drying? Any particular type of tomato you like better for this recipe?

    Reply

  160. Berry Staub

    FANTASTIC!!! I was a little worried when I realized (as I was cooking) that the only sun dried tomatoes I had on hand were the ones in olive oil, so I strained them the best I could and cut back a little on the olive oil used in the rest of the recipe. Could not believe how wonderfully this came together! The flavor is amazing! Everyone loved it – 4 year old included! Hubby even requested left overs for tomorrow. Amazing there is any left over! Thank you!

    ★★★★★

    Reply

      • Holly

        FYI to those asking about freezing, Ive found that coconut milk freezes quite beautifully which is critical for this busy single girl. I plan to make this tonight and will be freezing the leftovers to have throughout the month.

        Reply

    • Rebecca

      I would think any type of milk should work. If you try it, I would love for you to come back and comment to help others with similar questions.

      Reply

      • Christine

        My daughter, 7, hates coconut and typically detects it a mile away. After she dug deeply into her plate of this dish, she asked what made it so creamy. I told her, and it didn’t bother her one bit. She loved it! I, personally, thought I tasted it slightly, but I’d go with Victoria’s palate on this šŸ™‚ New family favorite (with added sliced red bell pepper — added with the onion).

        ★★★★★

        Reply

  164. Liz

    This looks amazing…could the final cooking be done in a slow cooker? Or better yet, could it be all thrown in from start and cooked for few hours in slow cooker?… for us time crunched chefs! šŸ™‚

    Reply

    • Rebecca

      You could try, but you won’t get the same oven roasted flavor, but I suspect it would still be good. Please let me know if you try it.

      Reply

      • Anne Marie

        I used the slowcooker today, 5 hours on low, and I would agree it wasn’t as flavorsome as it could’ve been. Maybe needed to leave it in longer or cook it on high. Will need try the oven roasted version next time!

        Reply

        • Rebecca

          It may help to cook it longer, because usually cooking something on low in the crock pot you would want at least 6 hours. But really you just don’t get the good roasted flavor in a crock pot so it’s just not the same for something like this. I wonder if broiling it for a few minutes once it’s done would help? Maybe crazy, but could be worth a try . . .

          Reply

  165. Shala

    so i have every ingredient but potato starch but i do have corn starch and since i dont really cook with either id rather not go out and buy a bunch so i am probably going to destroy your recipe but i will try any ways because i love how this sounds. hope it works. thank you

    Reply

  166. Karen

    I made this tonight, and it was super salty. The Sunday-dries tomatoes I purchased (dry) were exceptionally salty on their own. Otherwise, I think it would have been amazing. My recommendation- omit the salt, or at least half the amount.

    Reply

  167. Emmajayne

    Hi I’m new to to wheat / gluten intolerance, and love cooking for my family. Cooking this dish tonight and wondering what it’s best served with.

    Look forward to making more of your recipes

    Reply

    • Rebecca

      You can buy potato or tapioca starch on Amazon. There are links on the recipe. You really just need some sort of thickener, like corn starch or flour of your choice. Quinoa flour should work. It won’t be quite the same, but pretty close. You also don’t HAVE to thickened it. it will just be thinner and more like a soup instead of more like a stew. I’m pretty sure almond meal won’t thicken anything.

      Reply

  169. Julie

    Hi Rebecca. I made this a few weeks ago and oh man was it delicious!!! I’m just wondering how you would convert it to a slow cooker recipe?

    Reply

    • Rebecca

      You can try doing it in the slower cooker, but it honestly won’t taste the same. You won’t get that oven roasted flavor and it will be runny, but maybe you could try starting it in the slow cooker and then finishing it off in the oven?

      Reply

  170. Rachel

    Hello! I would love to try this but my husband despises all things coconut. Does this have a distinct coconut flavor? Can I replace the coconut milk with regular milk perhaps?

    Reply

    • Rebecca

      I don’t think it has a distinct coconut flavor. I was scared for a long time to use coconut milk for savory dishes and you really can’t tell much of a difference in most recipes. Yes, it can easily be substituted with regular milk.

      Reply

  172. Shannon

    I want to try this tomorrow night. I have some red bell peppers I want to use. Do you think it would taste okay to add them? Maybe even roast them first?

    Reply

  173. Beth

    I’m making this now and just realized I don’t have an oven safe lid bigh enough to fit on top of the cast iron skillet I used! Will this effect the outcome?

    Reply

      • Hannah

        Curious to know how it turned out too?I have just put mine in a baking dish cause I don’t have a oven safe pan or lid. Should I cover with tin foil? I hope it turns out. It sound delicious!!

        ★★★★★

        Reply

  174. Missy

    Is this recipe dairy/gluten free? I am gluten and dairy intolerant. The recipe looks wonderful!
    Is tapioca starch also dairy/gluten free? I have seen it in many recipes. I am new to this way of eating.
    Thank you! šŸ™‚

    Reply

    • Rebecca

      same temperature, I would think it would cook faster so just check it periodically until it is cooked all the way. My guess is around 10 minutes faster than the original but it might take just as long.

      Reply

  176. Gabriella Lengyel

    Hey Rebecca, I’ve just read your chicken recipe and it looks and sounds very good! But I want to ask you,since I don’t live in the US and I’m not familiar with all your representations of quantities,what C means in the ingredient list? The capital letter T I assume is tablespoon, and the small letter t is teaspoon. Is it right? Well, the capital C I can’t figure out.
    Thanks for information about that.
    Greatings, Gabriella

    Reply

  177. Lesley

    I rarely leave comments, but I just had to do so after making this…. It is, by far, one of the best chicken dishes I have made in a long time!!

    I used chicken breasts (because that’s what I had on hand) and they were so moist and delicious. I served mine over quinoa pasta and topped with vegan “parmesan.”

    I will definitely be making this again!!

    ★★★★★

    Reply

  178. Karen

    Very good… Have made it 3 times already and making it again tonite for dinner… This is becoming a go to recipe in my house!!! Thanks for sharing it!

    Reply

  179. Megan Viehmann

    I have never commented on any reciepe before, but this was excellent! My husband loved it. Will be making a double batch on Sunday to get us through the beginning of next week!

    Reply

  180. Jessi

    This was seriously awesome! I was so nervous my husband and kids would be turned off by the coconut milk, but they loved it!
    I didn’t pay attention when I grabbed my sun dried tomatoes, and grabbed some with zesty peppers. It was awesome! Thanks for such an awesome recipe that really broke up the traditional tastes of dinner.

    ★★★★★

    Reply

  181. Brittanne

    This was really quick and easy and delicious! My house smelled heavenly as it was cooking. My husband (who hates chicken thighs) asked me to keep this to make it again!

    Reply

  182. Elizabeth

    This looks delicious! Since my oven is broken, do you think I could cook it on the stove-top? Thanks for the recipe šŸ™‚

    ★★★★★

    Reply

    • Rebecca

      Yes you can, you would simmer it for 45-60 minutes with occasionally stirring and scooping the sauce on the chicken. Make sure to not turn the heat up too high or it will just burn to the pan.

      Reply

  184. Chris

    Do most of your entree recipes have tomatoes, peppers, potatoes, or eggplant, or spices like red pepper? I eat Paleo but recently discovered I feel much better when I don’t eat nightshades. It’s very difficult to find recipes that don’t have these things, and even harder to find restaurants that don’t use them.

    Reply

    • Rebecca

      Here is the link to our list of our paleo recipes if you want to look through them feel free. You can decide if they work well for you.

      Reply

    • Rebecca

      It would work to do that. However this recipe was made for chicken thighs and so it if you did it with breasts it would have a totally different flavor. So it just depends what you want. i think you could give it a try and see if you like it! Let us know what you think if you do. šŸ™‚

      Reply

  186. Caitlin

    Would you adjust the cooking time if using boneless thighs? I feel as if 45 minutes at 400 might be too much.

    Reply

    • Rebecca

      Yeah would assume it wouldn’t take that long either. Although I haven’t tried it. So if you want to try it I would just keep an eye on it watch the tenderness until it is where you want it to be. šŸ™‚

      Reply

    • Rebecca

      sounds like it could be a good combination! I don’t see why not give it a try and see if you liked it! Let me know how it goes if you do decide to try! šŸ™‚

      Reply

    • Joanne

      Rebecca, this was the most delicious recipe ever! The chicken moist and tender, the sauce divine and easy to make! Thank you for helping this lactose intoleant person be able to eat something so creamy and delicious! I did serve it over quinoa and it was fantastic! Loved, loved, loved this recipe and will be telling everyone about it!

      Reply

      • Rebecca

        Awesome! That is great to hear! I am glad to help in any way I can to provide great recipes for everyone even if there are restrictions. šŸ™‚

        Reply

  189. Rob

    I made this the other weekend and it was very yummy. I forgot to dredge the chicken in the startch and therefore it was a little soupy, but that’s my fault. Also I left the skins on thinking that it would give more flavor … I have to say remove them! I have to say this is so very good

    Reply

  193. Cathy

    Yum, does this look delicious! Like the kind of delicious that makes me want to make this for dinner! Served with pasta and crusty bread my family is going to love this chicken! šŸ™‚
    Cathy

    Reply

  194. Barrie

    Chicken thighs is a favorite in our house and I need new ways to cook it. I love how easy this sounds and this looks like something my family will love!

    Reply

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