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!
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 company.
Watch this video to see how easy it is to make and how delicious this Paleo sun-dried tomato chicken recipe is:
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 tomatoesĀ 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 I like to make to this recipe:
- The sun-dried tomatoes are so good, but not totally necessary. You can just leave them out or use something else with a 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 stove top 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?
You may also like these recipes:
Paleo Chicken Recipes for Any Meal Anytime, Anywhere!
Paleo Dinner Recipes Index ā You Always Need More
Paleo Crock Pot Recipes That Will Simplify Your Life
PrintCreamy Paleo sun-dried tomato chicken Recipe {Clean Eating, Gluten Free, Dairy Free, Whole30}
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.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Paleo
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
- 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.
Keywords: potato starch, chicken thighs, sun-dried tomatoes, coconut milk, Paleo baked chicken
Paleo Pumpkin Muffins with Almond Flour Recipe {Paleo, Gluten-Free, Clean Eating, Dairy-Free}
Nida
January 30, 2019 at 10:46 amI 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!
★★★★★
Rebecca
February 9, 2019 at 2:03 pmThanks for your review. You make me want to me it again!
Peggie
January 29, 2019 at 8:57 amThis 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!
Rebecca
February 7, 2019 at 7:30 pmThighs take longer to cook than breasts, so cut the thighs into smaller pieces so they cook faster and you don’t overcook the breasts.
Brooke
January 25, 2019 at 10:37 amCould you use arrow root starch instead?
★★★★★
Rebecca
February 5, 2019 at 2:18 pmI haven’t tried it myself but two other commenters did and said it turned out fine.
Jules
January 2, 2019 at 8:57 pmHoly 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 canāt do?! Thank you so much for this, itās going to be a regular at our house. š
Rebecca
January 7, 2019 at 3:10 pmSo good to hear. I’m glad you like it!
Suzanne Foubert
November 28, 2018 at 4:04 pmThis is one of the best chicken recipes I’ve ever had! I will be making this very often. It was delicious!
★★★★★
Rebecca
November 29, 2018 at 12:21 pmI’m so glad you like it. Thanks for commenting!
Rhonda @ Change In Seconds
November 6, 2018 at 1:47 pmLoved this recipe!
Emily
October 18, 2018 at 7:03 pmI added green beans and it was great!
★★★★
Rebecca
October 18, 2018 at 8:55 pmGood to know. Thanks for commenting!
Lisa
August 11, 2018 at 8:51 amThis 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?
Rebecca
August 16, 2018 at 2:31 pmI’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.
Sharon B
September 9, 2018 at 11:57 amWe LOVED this recipe! I also served it with mashed cauliflower. The sauce in this recipe makes a great “gravy”.
★★★★★
Mary Ann
May 31, 2018 at 6:46 amI can’t believe how incredibly delicious this dish is!!! I made it twice this week! My family loves it š thank you.
★★★★★
Rebecca
June 6, 2018 at 3:19 pmI’m so glad you like! It’s especially good when you can find something your whole family likes – glad I could help.
Rachel
May 10, 2018 at 6:17 pmThis 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!!
★★★★★
Rebecca
May 17, 2018 at 2:55 pmThere 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.
Erica
May 7, 2018 at 7:12 amWow 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 wonāt eat spicy food) and served it over couscous. My in laws are Chinese and my FIL is very picky, and even he liked it!
Rebecca
May 16, 2018 at 8:31 pmI’m so glad everyone liked it! Thanks for commenting.
Ona
April 8, 2018 at 9:10 pmThis 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 ātatoes in the IP and mashed āem up in the āol kitchenaid mixer with homemade bone broth and KerryGold.
I wanted ninths but seconds was all I could handle. Canāt wait to eat it tomorrow for lunch. Husband was super happy about it too!
★★★★★
Rebecca
April 11, 2018 at 3:24 pmI’m so glad you liked it! It’s definitely a keep.
debbie
April 4, 2018 at 5:27 pmThis was fabulous. I used light coconut milk, added mushrooms and served with mashed potatoes. One thigh was plenty.
★★★★★
Rebecca
April 9, 2018 at 11:18 amThanks for the comment and ideas for substitutions!
Lisa
March 25, 2018 at 4:46 pmMade 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.
Rebecca
March 27, 2018 at 4:31 pmSounds 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!
Kelly McCabe
March 12, 2018 at 5:03 pmThe 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, Iām confused.
Rebecca
March 19, 2018 at 10:01 amWell. . . 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. . .
chelsi
June 11, 2018 at 9:26 amcould you omit the oil from the recipe if you use the oil from the tomatoes
Rebecca
June 13, 2018 at 6:22 pmMaybe? I haven’t tried it myself but maybe some of the readers have?
Sandra Canas
August 18, 2018 at 12:09 pmIf there is a Trader Joe’s near you, they sell sun-dried tomatoes not packed in oil for $1.99 3oz…
This recipe is absolutely delicious!
Rebecca
August 22, 2018 at 11:44 amGood to know. Thanks for commenting!
Lisa
March 5, 2018 at 4:20 pmHelp 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!!
Rebecca
March 5, 2018 at 4:22 pmTry 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.
Samantha
March 3, 2018 at 2:14 pmI 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.
Rebecca
March 6, 2018 at 12:04 pmIf 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!
Cathy
February 27, 2018 at 3:02 pmThis has been one of my favorite recipes. Has anyone tried to make something like this in the instant pot? Any tips if so? Thanks
Rebecca
February 27, 2018 at 10:17 pmActually, 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.
Gina
March 23, 2018 at 8:11 pmHi, what about a croc pot?
Rebecca
March 26, 2018 at 8:53 pmYou can try doing it in the slower cooker, but it honestly wonāt taste the same. You wonāt 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?
Billie
February 25, 2018 at 8:42 pmI 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 š Served with linguine noodles.
Rebecca
February 27, 2018 at 7:56 pmGood to know that you can cook it in the Instant Pot, but that’s what I suspected. Some things you just need to bake to really get the good baked flavor.
Kim
February 25, 2018 at 6:46 pmI 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.
★★★★★
Rebecca
February 27, 2018 at 7:50 pmYour comment made me so happy. I’m so glad you’ve found some recipes you like. This recipe – https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-cashew-chicken-recipe/ has gotten a lot of positive reviews lately, so maybe it could be your next recipe to try!
Alex
February 25, 2018 at 3:07 pmCan I use almond flour instead of the tapioca? And if I uses cas iron skillet without a cover is that okay?
Rebecca
February 27, 2018 at 7:45 pmYou can try. The tapioca flour thickens it though and the almond flour wouldn’t do that. Instead, it would make it a bit grainy. I like chicken breaded with almond flour, but more in a recipe like this – https://www.mynaturalfamily.com/recipes/clean-eating-recipes/quick-simple-pan-fried-gluten-free-lemon-chicken/. I wouldn’t recommend a cast iron skillet cause you aren’t supposed to put tomato in cast iron.
Jennifer
February 8, 2018 at 9:00 pmThis 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?
Rebecca
February 9, 2018 at 8:12 pmIf 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.
Mrs. Kelly
February 8, 2018 at 2:12 pmI 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!
★★★★★
Rebecca
February 9, 2018 at 8:11 pmSounds delish and I love all the suggestions of ways to modify – and I’m sure other people appreciate them too. Thanks for commenting!
Whitney
February 7, 2018 at 1:53 pmAbsolutely 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.
★★★★★
Rebecca
February 8, 2018 at 1:54 pmYes, 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!
Carrie
January 25, 2018 at 12:21 pmJust 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!
★★★★★
Rebecca
January 25, 2018 at 10:24 pmWhat a great idea! I’m so glad you like it and I love the tip and I’m sure it will help other people too.
Bonnie
January 18, 2018 at 7:57 pmMy 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!
Rebecca
January 18, 2018 at 9:18 pmWhat 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!
Shayla
January 21, 2018 at 6:28 pmDid you adjust the cooking time at all? I plan on using breasts (what I have on hand) and donāt want to dry them out
Karen Pearson
January 17, 2018 at 5:03 pmFantastic just as is! Thank you very much for posting! Whole family loved it!
★★★★★
Rebecca
January 18, 2018 at 9:14 pmI’m so glad you like it. Thanks for taking the time to comment!
Virginia
January 17, 2018 at 11:48 amHi, 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
Rebecca
January 17, 2018 at 12:01 pmTo 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?
Virginia Field
January 17, 2018 at 7:31 pmDo you know why cornstarch is not Paleo? Also, are your boys and husband happy with 1 thigh?
★★★★★
Rebecca
January 18, 2018 at 9:17 pmCornstarch 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.
Anna
January 4, 2018 at 6:30 pmLoved 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.
★★★★★
Rebecca
January 5, 2018 at 10:41 amGlad you hear you liked it (it’s especially good when your whole family likes it).
Mittie
January 15, 2018 at 6:57 pmWhy can’t I see the recipe?
Rebecca
January 15, 2018 at 8:40 pmOops. I can’t believe I did that. I made some changes earlier today to the recipe and I must have accidentally deleted the whole recipe. Luckily, I had a back up, so now it’s back up. Thanks for letting me know about it so quickly!
EasyRoasted5
December 18, 2017 at 11:14 pmThis 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
Dave R.
December 4, 2017 at 6:22 amThanks 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!
★★★★★
Rebecca
December 11, 2017 at 12:04 pmWhat an awesome tip. Thanks so much!
Chrissy
February 3, 2018 at 8:44 amI was looking at the reviews to see if anyone converted this to an instant pot. This is one of my favorite recipes. Thank you for sharing!
Charlotte Wilson
November 28, 2017 at 6:57 amThought 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….
★★★★★
Laverne
November 20, 2017 at 1:08 pmMade 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
★★★★★
Margie Kolesky
November 8, 2017 at 4:48 pmMy 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
★★★★★
sarah midthun
October 28, 2017 at 2:19 pmThis 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!
★★★★★
Rachel
October 4, 2017 at 6:21 pmThis was delicious I left skin on and broiled it at the end to crisp it up!
★★★★★
ally
September 27, 2017 at 7:33 pmThis 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!
★★★★★
Sarah
September 26, 2017 at 9:43 pmThis 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!)
★★★★★
Patti
September 10, 2017 at 12:04 pmI 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.
★★★★★
Jenny
September 5, 2017 at 6:21 pmThis 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.
★★★★★
Paula
August 26, 2017 at 2:30 pmLOVE, LOVE, LOVE this recipe! It’s one of my favorites! Thank you for sharing.
★★★★★
Jo
August 26, 2017 at 11:36 amI 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?
★★★★★
Lori
July 16, 2017 at 5:02 pmThis 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!!
★★★★★
Rebecca
August 31, 2017 at 2:38 pmI’m so glad you like it. It’s amazing how a few simple ingredients can really pull together to make something so good.
Elizabeth Baldoni
July 13, 2017 at 5:26 pmHas anybody tried baking this, then freezing it to reheat later on? Any thoughts on if that would be successful?
Sayde
July 3, 2017 at 5:52 pmWhat 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.
Rebecca
July 10, 2017 at 4:58 pmA capital T means Tbl, or Tablespoon.
Denise
June 26, 2017 at 6:08 pmThis 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.
★★★★★
Rebecca
July 10, 2017 at 4:54 pmI’m so glad you liked it! Love the suggestions too.
Andrea Hirkich
June 15, 2017 at 9:54 amDo you think this would work in a crock pot?
Rebecca
July 10, 2017 at 4:44 pmKinda sort of. It’s not quite the same and doesn’t get the golden, roasted flavor. But people say they still like it.
Lacey
June 13, 2017 at 11:24 pmThis 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.
★★★★★
Rebecca
July 10, 2017 at 4:41 pmThanks for the nice comment and yes, mushrooms are really good in it too!
Nathalie
June 13, 2017 at 3:19 pmCan I use this recipe to cook a while chicken? Looks absolutely amazing!
★★★★★
Rebecca
July 10, 2017 at 4:35 pmI 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.
Kathryn
June 6, 2017 at 8:42 amWhat is the equivalent weight of 8 chicken thighs if I want to use boneless chicken breasts? 1 LB, 2LB?
Rebecca
July 10, 2017 at 4:26 pmTotally variable, but I would say about 2 pounds.
Kathleen
August 12, 2017 at 9:12 pmif 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….
Kathleen
August 12, 2017 at 9:18 pmmaking 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.
Rebecca
August 21, 2017 at 1:57 pmThanks for comment. I can’t believe I forgot to put that in the recipe. Duh! It’s on there now.
SonoMom
March 20, 2017 at 5:49 pmGet 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.
★★★★★
Rebecca
March 29, 2017 at 8:42 pmGood to hear! Thanks for sharing.
Kendra
February 19, 2017 at 8:47 pmHi, 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!
★★
Rebecca
February 27, 2017 at 9:55 pmI’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?
Kate
February 19, 2017 at 7:47 pmI 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!!!
★★★★★
Rebecca
February 27, 2017 at 9:53 pmSo good to hear! I’m glad it turned out for you.
Crystal
January 22, 2017 at 6:32 pmThink 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.
Rebecca
January 26, 2017 at 2:33 pmYes. Totally fine.
Emily
January 21, 2017 at 7:34 pmI 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 š
★★★★★
Rebecca
January 26, 2017 at 2:31 pmThanks for the tips! Yep. I’m in love with my Le Creuset.
Sarah
January 10, 2017 at 11:30 pmHi 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. š
Rebecca
January 11, 2017 at 3:09 pmHave 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.
Sarah
January 16, 2017 at 10:01 amI 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!
Leslie
April 18, 2017 at 6:25 pmI 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.
★★★★★
Paula
April 22, 2017 at 10:18 amYou can’t taste any coconut flavor at all in this recipe. It is so good!
★★★★★
Lexi
November 6, 2016 at 1:21 pmIs there a difference in dry sun dried tomatoes or sun dried tomatoes in oil in this recipe?
Rebecca
November 30, 2016 at 12:52 pmYes. 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.
Amalia
October 25, 2016 at 10:26 pmDoes this come out the same if you do it in a crock pot?
Rebecca
October 30, 2016 at 4:48 pmDefinitely not.
Skye
September 21, 2016 at 5:26 amI 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!
Rebecca
October 24, 2016 at 2:32 pmThat sounds really good. I love portobellos and mashed cauliflower. I especially like mashed cauliflower with coconut milk sauce and/or butter.
queenmaryle
September 18, 2016 at 9:47 amThis was so delicious! So flavorful! I served it with yellow jasmine rice and my family devoured it. I too did use sun dried packed in oil and used a bit of the oil to brown the chicken. Love this recipe, thank you for sharing!!
http://www.budgetbytes.com/2011/07/yellow-jasmine-rice/
★★★★★
Rebecca
October 24, 2016 at 2:30 pmThanks for your comment.
Candace
September 7, 2016 at 9:13 pmHave 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.
★
Rebecca
October 24, 2016 at 2:23 pmDid you use dry sun-dried tomatoes and follow the recipe exactly?
Erin W
September 2, 2016 at 5:21 amThis turned out wonderful! I did use tomatoes packed in oil but I dried them a bit with paper towels.
Rebecca
September 6, 2016 at 12:05 pmThanks for the tip and I’m glad it turned out!
Kristen
August 22, 2016 at 6:44 pmThis 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!!!!!
Rebecca
August 30, 2016 at 9:11 pmI’m so glad you liked it! Thanks for commenting.
Kori
August 21, 2016 at 5:43 pmJust 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!
Rebecca
August 26, 2016 at 9:41 amThanks for the tips. I’m sure other people will be glad to know all the options that work.
Nicole
August 20, 2016 at 6:02 pmI 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.
Rebecca
August 26, 2016 at 9:37 amI’m so glad! Just goes to show that eating healthy can be very delicious. . .
elizabeth
August 8, 2016 at 6:46 ami’m making this tomorrow but all i could find was sun dried tomatoes in oil. Will this work?
Rebecca
August 17, 2016 at 10:20 amI’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.
J
July 12, 2016 at 3:54 pmDo 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!
Rebecca
August 1, 2016 at 12:15 pmIf 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.
Tract
July 8, 2016 at 5:41 amThanks 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.
Rebecca
August 1, 2016 at 12:08 pmI’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.
Nonya
June 21, 2016 at 10:05 amThis recipe was delicious!! An instant favorite š
Jennifer
June 20, 2016 at 8:44 pmHi,
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.
Rebecca
July 29, 2016 at 9:23 pmOops. Guess I should have kept reading the comments and then I would have seen this one. Thanks for coming back to give your feedback!
Jennifer Waugh Parsons
June 20, 2016 at 2:07 pmI 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
Rebecca
July 29, 2016 at 9:21 pmPeople 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.
Diane
June 16, 2016 at 11:17 amMine didn’t come out creamy at all. I followed the recipes exactly. Wonder what i did wrong.
Rebecca
June 16, 2016 at 10:04 pmWhat type of milk did you use?
Asha
June 12, 2016 at 8:00 pmThis 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!
Rebecca
July 23, 2016 at 11:59 amThanks for your feedback. Your idea sounds delicious and it will hopefully give other people ideas of how to change up the recipe.
Jeanine
June 5, 2016 at 8:24 amShoftworker here looking for more recipes. Looks good, anyone try this recipe in a slowcooker?
Kelli
May 29, 2016 at 6:00 pmThis 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!
Rebecca
July 19, 2016 at 7:43 pmSo good to hear. I’m so happy everyone liked it and hopefully your comment will help someone else.
Cindy
November 5, 2016 at 8:37 amI was thinking of using arrowroot starch also. Thank you for posting. Now I know it will come out just as good using that.
michele
April 2, 2017 at 10:33 amhow much arrowroot did you use?
Britt Del toro
May 26, 2016 at 2:17 pmCould you use this sauce recipe for pasta??
Rebecca
July 19, 2016 at 4:21 pmWe usually use pasta and/or bread to sop up this sauce, so I would think it would be a great sauce.
Cindy
November 5, 2016 at 8:35 amI bet it would be awesome served over spaghetti squash?A true Paleo recipe!! I can’t wait to try this!! Thank you so much.
Brooke
May 20, 2016 at 1:16 pmMy 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 š Thanks so much!
Rebecca
June 20, 2016 at 11:22 amI’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!
Donna
May 20, 2016 at 7:55 amI 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.
Rebecca
June 20, 2016 at 11:21 amThanks for the tips! Mushrooms sound divine.
Tiffany
May 15, 2016 at 8:51 pmI 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?
Rebecca
June 20, 2016 at 11:18 amDid 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.
Amy V
July 18, 2016 at 2:18 pmWhen 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.
Sam
May 12, 2016 at 8:49 pmJust 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!
★★★★★
Rebecca
June 15, 2016 at 3:33 pmSo 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.
Julie Carter
May 6, 2016 at 10:02 amThis looks great! I have skinless, boneless chicken thighs. Have you ever tried this recipe with boneless thighs?
Rebecca
May 17, 2016 at 9:24 amI 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.
Velvet
May 3, 2016 at 5:06 pmI want to make this dish but I want to use boneless skinless chicken thighs. Do you know if there would be a cooking difference?
★★★★★
Rebecca
May 24, 2016 at 12:17 pmYou may want to cook it for a little less time, like 5-10 minutes.
Andrea
April 25, 2016 at 3:58 pmI 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
★★★★
Rebecca
May 12, 2016 at 12:21 pmThanks for the comment and the tips. I’m sure they will help others.
Juliana
April 25, 2016 at 12:25 pmMaking 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
Rebecca Baron
April 5, 2016 at 8:00 pmFirst – this was an amazing recipe and it was guilt -free to boot. Thank you Rebecca.
★★★★★
Marc Raniero
March 23, 2016 at 9:15 pmThis 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!
Rebecca
April 11, 2016 at 2:51 pmThanks for the suggestions and I’m glad you liked it.
Erica
March 19, 2016 at 3:33 pmWould arrowroot starch work in place of potato or tapioca starch?
Rebecca
April 11, 2016 at 2:45 pmIt should, but I haven’t tried it. Please let me know if you try it and it works.
Lr
March 18, 2016 at 7:41 pmThis 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.
Rebecca
April 1, 2016 at 1:55 pmThanks for the comments. I’m sure they will help other people – and I’m glad you liked it.
Cher
March 17, 2016 at 12:00 pmHow 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?
Rebecca
April 1, 2016 at 1:54 pmMy mom used something like this when I was growing up – http://www.amazon.com/Food-Pantrie-Solar-Dehydrator-Non-Electric/dp/B00HG04D28/ref=sr_1_1?ie=UTF8&qid=1459540391&sr=8-1&keywords=outdoor+dehydrator
Cher
April 1, 2016 at 2:46 pmOk thank you ?
Berry Staub
March 16, 2016 at 9:04 pmFANTASTIC!!! 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!
★★★★★
Rebecca
April 1, 2016 at 1:51 pmSo good to hear. I’m glad it turned out for you!
Kim Kitchen
March 15, 2016 at 5:11 pmEasy and Delicious! Will definitely make a reappearance at this house.
Rebecca
April 1, 2016 at 1:50 pmGood to hear! Thanks for taking the time to come back and comment.
Erika
June 20, 2016 at 2:35 pmThis recipe is one to impress amazing simple delicious. Thank you
Rebecca
July 29, 2016 at 9:22 pmThanks for coming back to comment. I’m glad you liked it.
Iona
March 13, 2016 at 1:58 amI really want to make this today, I’m just wondering will the leftovers freeze ok?
Rebecca
March 14, 2016 at 1:42 pmSorry, but I rarely freeze anything and don’t know how the leftovers will freeze.
Holly
July 15, 2016 at 12:30 pmFYI 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.
Shereese
March 12, 2016 at 6:11 amI am not a fan of coconut milk could I substitute for something else?
Rebecca
March 14, 2016 at 1:45 pmI 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.
Christine
March 22, 2016 at 7:03 pmMy 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 š New family favorite (with added sliced red bell pepper — added with the onion).
★★★★★
Rebecca
April 11, 2016 at 2:51 pmGood to hear and I I’m sure your modifications will be helpful to others.
Liz
March 11, 2016 at 7:29 amThis 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! š
Rebecca
April 1, 2016 at 1:41 pmYou 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.
Anne Marie
June 11, 2016 at 4:46 amI 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!
Rebecca
July 23, 2016 at 11:58 amIt 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 . . .
Shala
February 2, 2016 at 5:18 pmso 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
Karen
January 31, 2016 at 4:23 pmI 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.
Emmajayne
January 28, 2016 at 6:49 amHi 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
Rebecca
February 29, 2016 at 9:58 amI think it’s good with rice and veggies. Potatoes could work too. Something to sop all all that good sauce.
Leigha
January 26, 2016 at 3:28 pmI can’t seem to find potato or tapioca starch anywhere. Do you think almond meal or quinoa flour would work?
Rebecca
February 29, 2016 at 9:57 amYou 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.
Julie
January 25, 2016 at 11:26 amHi 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?
Rebecca
February 29, 2016 at 9:53 amYou 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?
Rachel
January 24, 2016 at 9:09 pmHello! 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?
Rebecca
February 29, 2016 at 9:49 amI 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.
Rebecca
January 16, 2016 at 12:20 amHow much coconut milk are you using? I do not live in the US and our packaging sizes are different here. Thanks!
Rebecca
January 18, 2016 at 4:04 pmWe use 13.5 oz can. Sorry about that I will update the recipe.
Shannon
December 27, 2015 at 11:36 pmI 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?
Rebecca
December 28, 2015 at 11:20 amsounds like it would be fine to me! If you give it a try let us know how it worked out!
Beth
December 22, 2015 at 6:51 pmI’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?
Rebecca
December 28, 2015 at 11:09 amSorry we obviously soon enough. Did it turn out alright for you even though you didn’t have the lid on it?
Hannah
April 12, 2016 at 3:19 pmCurious 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!!
★★★★★
Missy
November 21, 2015 at 4:13 pmIs 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! š
Rebecca
November 25, 2015 at 2:02 pmYes it is. You should be fine. š
Anne
November 8, 2015 at 12:27 pmWhen using boneless, skinless chicken breasts, how souls you adjust the cooking temp and time?
Rebecca
November 14, 2015 at 1:27 pmsame 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.
Gabriella Lengyel
November 7, 2015 at 10:09 pmHey 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
Rebecca
November 14, 2015 at 1:14 pmC = cup
t = teaspoon
T = Tablespoon
Gabriella Lengyel
November 18, 2015 at 9:25 pmYes, thank you Rebecca. A little later I figured it out. This meal is delicious. Thanks.
Lesley
October 25, 2015 at 6:15 pmI 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!!
★★★★★
Rebecca
October 31, 2015 at 9:50 amYay! I am glad you like the recipe and thanks for the kind comment. Enjoy. We love this one too, so good!
Meghann
January 26, 2016 at 12:54 pmDid you cook it the same amount of time or less with the chicken breast?
Rebecca
February 29, 2016 at 9:54 amChicken breasts without the bone don’t take as long to cook. I would say around 10-15 minutes less.
Renee
April 22, 2016 at 2:13 pmI was going to ask if it would work with breast, glad to hear it will!
Karen
October 25, 2015 at 6:30 amVery 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!
Rebecca
October 31, 2015 at 9:48 amGlad you like it! Thanks for sharing!
Megan Viehmann
October 2, 2015 at 10:08 pmI 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!
Rebecca
October 7, 2015 at 11:09 amGood hear! And thanks for commenting.
Jessi
September 24, 2015 at 6:33 amThis 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.
★★★★★
Rebecca
October 7, 2015 at 10:55 amYou’re welcome – and thanks for taking the time to comment.
Brittanne
September 7, 2015 at 6:28 pmThis 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!
Rebecca
September 11, 2015 at 7:25 amGlad it worked well for your family!
Elizabeth
August 2, 2015 at 1:39 pmThis looks delicious! Since my oven is broken, do you think I could cook it on the stove-top? Thanks for the recipe š
★★★★★
Rebecca
August 3, 2015 at 10:35 amYes 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.
GiGi Eats
July 7, 2015 at 8:57 pmThis looks ABSOLUTELY fantastic and right up my alley! A MUST PIN for me!!
★★★★★
Chris
July 3, 2015 at 3:52 pmDo 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.
Rebecca
July 9, 2015 at 12:15 pmHere 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.
Chelle
June 22, 2015 at 11:09 amCould you use Chicken breasts instead of thighs?
Rebecca
June 22, 2015 at 11:30 amIt 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. š
Caitlin
May 22, 2015 at 8:17 pmWould you adjust the cooking time if using boneless thighs? I feel as if 45 minutes at 400 might be too much.
Rebecca
May 26, 2015 at 9:42 amYeah 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. š
Joanne
May 17, 2015 at 4:01 pmMaking this and was wondering if you thought quinoa would be good to serve this over?
Rebecca
May 18, 2015 at 10:20 amsounds 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! š
Joanne
May 18, 2015 at 1:33 pmRebecca, 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!
Rebecca
May 18, 2015 at 4:18 pmAwesome! 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. š
Emily Hopkins
April 9, 2015 at 5:01 pmIs there another way to cook the chicken if you do not have an oven safe fry pan or dutch oven?
Rebecca
April 28, 2015 at 6:51 pmYes. You just need one frying pan and then transfer it to an oven-safe dish, like a baking dish. It’s just a little more work and more dishes but it will work fine.
Adriana
January 12, 2016 at 11:20 amWould you cover it with foil since there is no cover for the baking dish?
Rebecca
January 13, 2016 at 1:16 pmsounds like that could work alright if you don’t have a lid. It needs to be covered.
Rob
March 25, 2015 at 11:23 amI 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
Rebecca
March 25, 2015 at 3:35 pmThanks for your comments. I’m sure they will help other people.
Cydnee
March 11, 2015 at 9:20 pmThis recipe looks delicious! Yum!
Susan
March 7, 2015 at 8:55 pmIt’s 11pm and you’ve got me craving a big serving of your clean eating chicken.
Erica
March 5, 2015 at 5:56 pmThis looks insanely delicious… and like it’s going to be dinner tomorrow night!
Cathy
March 4, 2015 at 11:30 amYum, 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! š
Cathy
Barrie
February 19, 2015 at 10:23 pmChicken 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!