I end making this Paleo baked chicken 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, 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 flavor 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.
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.
Watch this video to see how easy it is to make and how delicious this Paleo baked chicken recipe is:
Watch on Youtube – https://youtu.be/9-ptdmm7mlE
You may be wondering about substitutions or additions. Many of the readers have used boneless skinless chicken thighs or chicken breasts and they love it (you may need to adjust cooking time). There are also quite a few things you can add and you can read through the comments to see what others have done.
Like the pot I used? I’m in love with enameled cast iron. They are pricy – but they last forever, make the food taste so good, are easy to clean and are perfect for dishes like this. Here is my favorite one (that’s an affiliate link, which means you don’t pay any more, but I get a little money to help keep this blog going. I actually got mine on a really good sale at the Le Creuset outlet store, so if you are lucky enough to live by one, check them out.
This recipe uses canned coconut milk, but any type of milk will do, including cream, if you eat that sort of thing. What is your favorite clean eating chicken recipe?
This easy roasted vegetables recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
You may also like these recipes:
Read Reviews, Check Prices or Learn More About the Products Used in This Recipe or Recipes*Please note that most of these links are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.
Unmodified Potato StarchBob's Red Mill - Amazon
Tapioca FlourBob's Red Mill - Thrive Market
Real SaltRead why everyone in the world should use Real Salt Find it at a Store Near You Amazon Coarse Real Salt - Amazon Thrive Market Vitacost
Chicken ThighsUS Wellness Meats
Olive OilBragg - Thrive Market
Sun-Dried TomatoesTrader Joe's - Amazon
Italian SeasoningSpice Hunter - Amazon
Red Pepper FlakesSimply Organic - Thrive Market
Coconut MilkNative Forest - Thrive Market Pacific - Thrive Market
- 1/4 cup Unmodified Potato Starch or Tapioca Starch or Corn Starch if you don't eat Paleo
- 1 Tbl Real Salt
- 1 tsp Freshly Ground Pepper
- 8 Chicken thighs (bone-in, skin removed)
- 3 T Olive Oil divided
- 1 Yellow Onion Sliced thinly
- 3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)
- 1 T Garlic minced
- 1 t 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
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.
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.