I end up making this healthy sun dried tomato chicken thighs 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.
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 healthy sun dried tomato 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 pricey – 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 easy roasted vegetables recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
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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.
- 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)
- 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.
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.
I hope you enjoy this healthy sun dried tomato chicken as much as I do.