Oh my goodness can I just say DELISH! This has definitely been added to my all time favorite dishes! I paired it with a beautiful salad but this weekend I’m making it again with cauliflower mashed potatoes. Be prepared for it to become a family favorite.
The best part is, it’s healthy and compliant with our 30 Days to Healthy Living program!
Creamy Sun-dried Tomato Chicken
Ingredients:
- 1/4 cup Arrowroot (I used Bob’s Red Mill).
- 1 tbsp Sea Salt
- 1 tsp Freshly Ground Pepper
- 8 chicken thighs (bone-in, skin removed) I used chicken breasts
- 3 tbsp 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 (I substituted Coconut cream)
- 1 cup chicken stock or broth
- fresh basil shredded, to top
Instructions
- Mix together the arrowroot, salt, and pepper in a medium sized bowl. Toss the chicken in the mixture until fully coated.
2. Heat 2 tbsp of the olive oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken and brown on each side. When the chicken is all browned, remove it and set it aside. Make sure you have enough oil in your pan or this chicken will stick.
3. Add the remaining 1 tbsp 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.
4. Add the coconut milk and chicken broth and bring to a boil.
5. 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.
6. 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. I didn’t have to cook mine for this entire time as I cooked my chicken almost done. I just cooked until the sauce thickened.
7. Remove from the oven and top with shredded basil just before serving.
ENJOY!
