There’s something magical about dishes that bring together simple ingredients and transform them into a symphony of flavors. That’s exactly what you’ll get with these Sun-Dried Tomato Chicken Thighs. Imagine tender, juicy chicken thighs simmering in a creamy coconut milk sauce that’s bursting with the robust tang of sun-dried tomatoes, aromatic garlic, and fragrant Italian herbs. The best part? It’s all done in one pan, making cleanup a breeze!

Whether you’re cooking for a family dinner or hosting friends, this recipe is bound to impress. Let me take you through the first steps of crafting this comforting and versatile dish.

Why You’ll Love This Recipe

This dish is a perfect blend of convenience and indulgence:

• One-Pan Wonder: All the magic happens in a single pan, meaning less mess and more time to enjoy your creation.
• Rich, Bold Flavors: The sun-dried tomatoes bring a sweet-tart zing, while coconut milk adds creaminess and depth.
• Customizable for Any Occasion: Serve it with mashed potatoes for a cozy family dinner or pair it with crusty bread for an elegant gathering.

Now, let’s dive into the recipe.

Getting Started: Prepping the Chicken

The key to juicy, flavorful chicken thighs starts with the right preparation.

1. Coating the Chicken: In a medium bowl, whisk together ¼ cup of potato starch (or your preferred substitute), 1 tablespoon of salt, and 1 teaspoon of freshly ground black pepper. This coating creates a light, crispy exterior that seals in the chicken’s juices while cooking.
2. Ready the Thighs: Take 8 bone-in chicken thighs (with the skin removed) and toss them in the starch mixture until evenly coated. This step ensures that every bite of chicken is seasoned to perfection.

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Bring on the Heat: Browning the Chicken

Now that your chicken is prepped, it’s time to add some golden-brown goodness.

3. Heat the Pan: Preheat your oven to 400°F (200°C) while heating 2 tablespoons of olive oil in a large, oven-safe frying pan or Dutch oven over medium-high heat.
4. Sear the Chicken: Work in batches, adding four chicken thighs at a time to the pan. Sear each side for about 3 minutes until golden brown. This step locks in flavor and ensures a rich color for your final dish. Once done, set the chicken aside.

Aromatic Heaven: Sautéing the Base

With the chicken browned, it’s time to build the flavor-packed base for your creamy sauce.

5. Sauté the Aromatics: Add another tablespoon of olive oil to the pan and toss in a thinly sliced yellow onion. Sauté for about 2 minutes until the onion softens slightly. The caramelizing onion will add sweetness and depth to your dish.
6. Layer the Flavor: Stir in ¾ cup of sliced sun-dried tomatoes, 1 tablespoon of minced garlic, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes. Let everything cook for about 30 seconds, just enough for the garlic to become fragrant and the spices to bloom.

Creating the Creamy Sauce

Here’s where the dish really starts to come together.

7. Add the Liquids: Slowly pour in a 13.5-ounce can of coconut milk and 1 cup of chicken stock. Stir the mixture well, combining the creamy coconut milk with the tomato and spice blend. Bring it to a gentle boil.
8. Reunite the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Spoon some of the sauce, onions, and tomatoes over the top to ensure every piece is coated with flavor.

Sun-Dried Tomato Chicken Thighs: Finishing the Dish and Pro Tips

Now that we’ve set the stage with a flavorful base and perfectly browned chicken thighs, it’s time to bring everything together. This is where the magic happens—the sauce thickens, the chicken becomes irresistibly tender, and those flavors blend into a mouthwatering masterpiece.

Baking the Chicken to Perfection

Oven-baking is the secret to making these Sun-Dried Tomato Chicken Thighs both tender and flavorful. Let’s walk through the next steps.

1. Cover and Bake: With the chicken arranged in the pan and nestled into that rich coconut milk sauce, cover the pan with an oven-safe lid (or tightly with aluminum foil). Transfer it to your preheated oven and bake at 400°F (200°C) for 45 minutes.
2. Low and Slow Finish: After the initial bake, reduce the oven temperature to 300°F (150°C) and let it cook for an additional 20 minutes. This slower cooking time allows the chicken to fully absorb the flavors of the sauce, while ensuring it’s fall-off-the-bone tender.

Finishing Touches

Once the chicken is done, it’s time to add the final touches to make this dish shine.

3. Garnish Like a Pro: Remove the pan from the oven carefully (it will be hot!) and sprinkle a generous amount of freshly shredded basil over the top. The basil adds a pop of freshness and a beautiful touch of color to the dish.
4. Serve and Enjoy: Spoon the creamy sauce over the chicken to highlight its velvety texture. Pair it with your favorite side dish—think fluffy mashed potatoes, steamed rice, or a slice of warm, crusty bread to soak up every drop of that heavenly sauce.

Tips for Success

Here are a few handy tips to make sure your dish turns out perfectly every time:

• Pat the Chicken Dry: Before coating the chicken in starch, pat it dry with paper towels. This ensures the coating sticks well and browns evenly.
• Choose the Right Pan: A heavy-bottomed, oven-safe frying pan or Dutch oven works best to prevent hot spots and ensure even cooking.
• Don’t Skip the Rest Period: After baking, let the dish sit for a few minutes before serving. This allows the sauce to thicken slightly and makes the flavors even more pronounced.

Delicious Variations

While this recipe is already packed with flavor, it’s versatile enough for some fun twists:

• Add Veggies: Toss in spinach or kale during the last 10 minutes of baking for a boost of greens. They’ll wilt beautifully into the sauce.
• Make it Dairy-Free: This recipe is naturally dairy-free thanks to coconut milk, but you could also experiment with cashew cream for a slightly nutty flavor.
• Spice It Up: If you love heat, increase the red pepper flakes or add a dash of cayenne to the sauce.

What to Serve with Sun-Dried Tomato Chicken Thighs

This dish is incredibly versatile, so you can pair it with a variety of sides to suit your mood or the occasion:

• Mashed Potatoes: Creamy mashed potatoes are a classic choice that complement the rich sauce perfectly.
• Herbed Rice: Lightly seasoned rice with parsley or dill is a simple yet flavorful pairing.
• Crusty Bread: A loaf of crusty sourdough or ciabatta is ideal for soaking up every bit of the sauce.
• Roasted Veggies: Serve alongside roasted carrots, asparagus, or zucchini for a balanced meal.

As we wrap up this culinary adventure, let’s address some common questions about this recipe. Whether you’re a first-time cook or a seasoned pro, these tips and insights will help you perfect this dish every time. Then, we’ll end with some final words of encouragement and inspiration to get you cooking!

Frequently Asked Questions

1. Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs will work beautifully in this recipe. Just keep in mind that they’ll cook faster, so reduce the baking time by about 10–15 minutes. Check for doneness with a meat thermometer; it should read 165°F (74°C) at the thickest part.

2. Can I substitute coconut milk with heavy cream or another alternative?
Yes, you can swap coconut milk for heavy cream if you’re not following a dairy-free diet. For a lighter option, unsweetened almond milk or cashew cream can be used, but note that the sauce may be thinner.

3. How do I prevent the sauce from curdling?
To avoid curdling, keep the sauce at a gentle boil and avoid letting it reach a rolling boil. Stirring occasionally while the chicken bakes also helps maintain a smooth consistency.

4. Can I prepare this dish ahead of time?
Definitely! This dish reheats well. Prepare it up to the baking step, let it cool, and store it in the fridge. When ready to serve, bake it at 300°F (150°C) for about 30 minutes or until heated through.

5. Can I use chicken breasts instead of thighs?
Yes, chicken breasts are a suitable substitute, but they may not be as juicy as thighs. To retain moisture, you can brine the breasts for 30 minutes before cooking and bake until the internal temperature reaches 165°F (74°C).

6. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop over low heat, adding a splash of chicken stock to loosen the sauce if needed.

7. Can I make this dish spicier?
Certainly! To amp up the spice, increase the red pepper flakes or add a finely chopped fresh chili to the sauce. Taste as you go to adjust the heat level to your preference.

Conclusion: Ready to Create a New Family Favorite?

There’s something so satisfying about taking simple ingredients and turning them into a dish that feels like a warm embrace. These Sun-Dried Tomato Chicken Thighs are everything you could want in a meal—rich, flavorful, and easy to prepare. Whether you’re cooking for a quiet night in or entertaining guests, this recipe is sure to become a staple in your repertoire.

Sun-Dried Tomato Chicken Thighs

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• Author: David
• Total Time: 1 hour 25 minutes

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Description

This Sun-Dried Tomato Chicken Thighs recipe features tender, juicy chicken thighs simmered in a rich and creamy coconut milk sauce infused with the vibrant flavors of sun-dried tomatoes, garlic, and Italian herbs. It’s a comforting and flavorful one-pan dish that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the chicken:

• ¼ cup unmodified potato starch (or tapioca starch, or corn starch if not Paleo)
• 1 tbsp Real Salt (or your preferred salt)
• 1 tsp freshly ground black pepper
• 8 chicken thighs (bone-in, skin removed)

For the sauce:

• 3 tbsp extra virgin olive oil (divided)
• 1 yellow onion, thinly sliced
• ¾ cup sliced sun-dried tomatoes (not packed in oil)
• 1 tbsp garlic, minced
• 1 tsp Italian seasoning (blend of oregano, thyme, and parsley)
• Large pinch red pepper flakes
• 13.5 oz can coconut milk
• 1 cup chicken stock (or broth)

For garnish:

• Fresh basil, shredded

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Instructions

1️⃣ Prepare the chicken:
In a medium bowl, mix the potato starch (or substitute), salt, and black pepper. Toss the chicken thighs in the mixture until fully coated.

2️⃣ Preheat the oven:
Set your oven to 400°F (200°C).

3️⃣ Brown the chicken:
Heat 2 tablespoons of olive oil in a large oven-safe frying pan or ceramic-coated Dutch oven over medium-high heat. Add the chicken thighs, four at a time, and brown them on each side (about 3 minutes per side). Remove the browned chicken and set aside.

4️⃣ Sauté the aromatics:
Add the remaining 1 tablespoon of olive oil to the pan. Sauté the sliced onion for about 2 minutes until slightly softened. Add the sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Cook for an additional 30 seconds until fragrant.

5️⃣ Create the sauce:
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle boil.

6️⃣ Return the chicken:
Place the browned chicken thighs back into the pan, arranging them in a single layer if possible. Spoon the sauce, onions, and tomatoes over the top to coat evenly.

7️⃣ Bake the dish:
Cover the pan with an oven-safe lid and transfer it to the oven. Bake at 400°F for 45 minutes. After 45 minutes, reduce the oven temperature to 300°F (150°C) and cook for an additional 20 minutes to ensure tender, fully cooked chicken.

8️⃣ Finish and serve:
Carefully remove the pan from the oven and garnish the dish with shredded fresh basil just before serving. Serve hot with your favorite side dishes like mashed potatoes, rice, or crusty bread.

Notes

• Dietary adjustments: Substitute coconut milk with heavy cream if not dairy-free. For keto, ensure the starch you use aligns with your plan.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Pairing: This dish pairs wonderfully with roasted vegetables or a fresh green salad.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes

Nutrition

• Serving Size: 4-6