There’s something truly magical about a rich, creamy sauce infused with garlic, Italian herbs, and tangy sun-dried tomatoes, all enveloping juicy, tender chicken thighs. This Sun-Dried Tomato Chicken Thighs recipe is the ultimate comfort food—effortless yet indulgent. If you’re looking for a one-pan meal that’s Paleo-friendly and gluten-free, this dish will quickly become a household favorite.
Picture this: Golden-browned chicken thighs simmering in a luxuriously creamy coconut milk sauce, infused with the deep, sun-kissed flavor of sun-dried tomatoes. It’s the kind of dish that feels fancy enough for a dinner party but is easy enough for a weeknight meal. Plus, you only need one pan to bring it all together!
So, let’s get into the details of making this irresistible recipe. I’ll walk you through the steps, along with tips and tricks to ensure the juiciest, most flavorful chicken thighs every single time.
WHY YOU’LL LOVE THIS RECIPE
- One-Pan Simplicity – Fewer dishes, less hassle.
- Bold, Italian-Inspired Flavors – Sun-dried tomatoes, garlic, and Italian seasoning bring rich depth.
- Naturally Gluten-Free & Paleo-Friendly – Made with wholesome ingredients.
- Juicy, Tender Chicken – Slow-baked to perfection in a creamy coconut milk sauce.
INGREDIENTS YOU’LL NEED
Before we dive into the cooking process, let’s go over the ingredients. Each component plays a key role in delivering the rich, savory flavors of this dish.
For the Chicken:
- ¼ cup unmodified potato starch (or tapioca starch/cornstarch for a non-Paleo option)
- 1 Tbsp real salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 8 bone-in, skinless chicken thighs
- 3 Tbsp extra virgin olive oil, divided
For the Sauce:
- 1 yellow onion, thinly sliced
- ¾ cup sun-dried tomatoes, sliced (not packed in oil)
- 1 Tbsp garlic, minced
- 1 tsp Italian seasoning (a blend of oregano, thyme, and parsley)
- Large pinch of red pepper flakes (for a touch of heat)
- 1 (13.5 oz) can of coconut milk (full-fat for the creamiest sauce)
- 1 cup chicken stock (or broth for extra depth)
For Garnish:
- Fresh basil, shredded
STEP 1: COATING THE CHICKEN
The first step to ensuring a crispy, golden-brown crust is coating the chicken thighs in a light layer of starch, salt, and pepper. This technique helps create a beautiful sear while also thickening the sauce later.
1️⃣ In a medium bowl, whisk together the potato starch, salt, and pepper. 2️⃣ Toss the chicken thighs in the mixture until fully coated. This light dusting will give them a slightly crispy exterior once seared.
Pro Tip: If you’re using bone-in, skin-on chicken thighs, feel free to sear them skin-side down first for an even crispier texture!
STEP 2: PREPPING THE OVEN
3️⃣ Preheat your oven to 400°F (200°C). This ensures an even cooking temperature when it’s time to transfer the chicken to the oven.
STEP 3: SEARING THE CHICKEN
A great sear locks in flavor and gives the chicken that irresistible golden color.
4️⃣ Heat 2 tablespoons of olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. 5️⃣ Add four chicken thighs at a time, allowing them to sear for about 3–4 minutes per side. You’re looking for a golden-brown crust—don’t worry about fully cooking them yet. 6️⃣ Remove the chicken and set it aside on a plate.
Pro Tip: If the chicken sticks to the pan, don’t force it! Let it naturally release once it has developed a golden crust.
STEP 4: SAUTÉING THE AROMATICS
Now it’s time to build the deep, rich flavors of the sauce.
7️⃣ Add the remaining 1 tablespoon of olive oil to the same pan. 8️⃣ Toss in the thinly sliced onion and sauté for about 2 minutes, just until it starts to soften. 9️⃣ Stir in the sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. 🔟 Let everything sauté for another 30 seconds, allowing the garlic and herbs to become fragrant.
At this point, your kitchen will be filled with the most incredible aroma—that perfect blend of garlic, herbs, and sun-dried tomatoes is absolutely mouthwatering!
STEP 5: CREATING THE CREAMY SAUCE
11️⃣ Pour in the coconut milk and chicken broth, stirring to combine. 12️⃣ Bring the sauce to a gentle boil, allowing the flavors to meld together.
SUN-DRIED TOMATO CHICKEN THIGHS: THE PERFECT ONE-PAN DINNER
At this point, we’ve coated and seared the chicken thighs to perfection, built a rich, aromatic sauce, and brought everything together in one pan. Now, it’s time to let the oven do the heavy lifting. Baking this dish slowly ensures that the chicken stays juicy and tender, while the flavors in the sauce intensify.
Let’s finish up this incredible meal and go over some expert tips to make it even better.
STEP 6: BAKING THE CHICKEN
After preparing the sauce, it’s time to return the chicken to the pan and let it absorb all those delicious flavors.
1️⃣ Place the seared chicken thighs back into the pan, arranging them in a single layer. 2️⃣ Spoon some of the sauce, onions, and sun-dried tomatoes over the top to keep the meat moist as it bakes. 3️⃣ Cover the pan with a lid (or tightly with aluminum foil if your pan doesn’t have a lid). 4️⃣ Transfer the entire pan to the preheated oven (400°F/200°C).
Pro Tip: If your pan isn’t oven-safe, simply transfer everything to a baking dish, cover it, and proceed with the baking instructions.
STEP 7: OVEN COOKING FOR MAXIMUM FLAVOR
Baking at two different temperatures helps lock in moisture while developing deep flavors.
5️⃣ Bake at 400°F for 45 minutes, allowing the chicken to become tender. 6️⃣ After 45 minutes, reduce the heat to 300°F and cook for an additional 20 minutes. This slow finish ensures that the chicken is fall-apart tender and allows the sauce to thicken beautifully.
As the chicken bakes, the sauce takes on an even deeper, richer flavor, while the coconut milk and sun-dried tomatoes create a perfectly balanced creaminess with a hint of tang.
STEP 8: FINAL TOUCHES & GARNISH
Once the chicken has finished baking, it’s time to add the finishing touches.
7️⃣ Carefully remove the pan from the oven and let it sit for 5 minutes before serving. This allows the sauce to settle and thicken slightly. 8️⃣ Garnish with freshly shredded basil to add a bright, herbaceous note.
SERVING SUGGESTIONS
This dish pairs well with both light and hearty sides, making it a versatile addition to your meal rotation. Here are some ideas to complete your plate:
- Mashed Cauliflower or Mashed Potatoes – Perfect for soaking up the creamy sauce.
- Roasted Vegetables – Asparagus, Brussels sprouts, or zucchini complement the flavors beautifully.
- Steamed Rice or Quinoa – A great option for a simple, neutral base.
- Crusty Bread – To mop up every last drop of that incredible sauce.
TIPS FOR THE BEST SUN-DRIED TOMATO CHICKEN THIGHS
If you want to take this dish to the next level, here are some extra tips:
- Use High-Quality Sun-Dried Tomatoes – Opt for those that aren’t packed in oil, as they have a more concentrated flavor.
- Don’t Skip the Searing – Searing locks in juices and adds a delicious depth of flavor.
- For Extra Creaminess, Reduce the Sauce on the Stovetop – If you want an even thicker sauce, remove the chicken after baking and simmer the sauce on low for a few extra minutes.
- Add Parmesan Cheese (if not Paleo) – A sprinkle of parmesan at the end adds a salty, umami-rich touch.
- Make It Spicier – Add more red pepper flakes if you like a bit of heat.
VARIATIONS & SUBSTITUTIONS
Looking to customize this recipe? Here are some variations to suit different dietary needs and flavor preferences.
- Dairy-Free Alternative – This recipe is already dairy-free thanks to coconut milk, but if you prefer a different option, try cashew cream.
- Make It Vegetarian – Swap the chicken for thick slices of portobello mushrooms or cauliflower steaks.
- Different Herbs & Spices – Fresh thyme or rosemary can be added for a different twist.
- Switch Up the Protein – Boneless, skinless chicken thighs or even pork chops work beautifully in this dish.
SUN-DRIED TOMATO CHICKEN THIGHS: FINAL TIPS & FAQ
By now, you’ve created a restaurant-quality meal with juicy, tender chicken thighs bathed in a creamy, sun-dried tomato sauce. Whether you’re making this for a special occasion or a simple weeknight dinner, this dish is sure to impress.
In this final part, we’ll cover frequently asked questions, storing and reheating tips, and some final thoughts to help you get the most out of this recipe.
FAQ: COMMON QUESTIONS ABOUT SUN-DRIED TOMATO CHICKEN THIGHS
1. CAN I USE CHICKEN BREASTS INSTEAD OF CHICKEN THIGHS?
Yes! If you prefer chicken breasts, they will work in this recipe. However, breasts cook faster and can dry out if overbaked. Reduce the baking time to 25-30 minutes at 400°F, checking for an internal temperature of 165°F.
2. HOW DO I MAKE THIS DISH AHEAD OF TIME?
This dish can be made ahead for meal prep or special occasions.
- Cook the entire dish as instructed, then let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or coconut milk to loosen the sauce.
3. WHAT CAN I SUBSTITUTE FOR COCONUT MILK?
If you don’t like the taste of coconut milk or want an alternative:
- Heavy cream – Creates an even richer sauce but is not dairy-free.
- Cashew cream – A great dairy-free substitute with a similar creamy texture.
- Almond milk (unsweetened) – A lighter option, but the sauce will be thinner.
4. CAN I FREEZE THIS DISH?
Yes! This dish freezes well.
- Let the cooked chicken cool completely before transferring it to a freezer-safe container.
- Store for up to 3 months.
- When ready to eat, thaw in the fridge overnight and reheat on the stovetop over low heat.
5. HOW CAN I THICKEN THE SAUCE?
If you prefer a thicker sauce:
- Simmer the sauce for a few extra minutes on the stovetop before serving.
- Mix 1 teaspoon of tapioca starch or cornstarch with 2 tablespoons of water and stir it into the sauce to thicken.
- Let the sauce reduce naturally by cooking uncovered for a few minutes after baking.
6. HOW SPICY IS THIS RECIPE?
This dish has a mild heat level from the red pepper flakes. If you love spice, increase the amount or add a dash of cayenne pepper. If you prefer it mild, simply omit the red pepper flakes.
7. WHAT SIDE DISHES GO WELL WITH THIS RECIPE?
There are so many great pairings for this creamy, flavorful chicken! Here are some of the best options:
- Mashed potatoes – Creamy and perfect for soaking up the sauce.
- Steamed rice or quinoa – A light, neutral base.
- Roasted vegetables – Brussels sprouts, zucchini, or asparagus work great.
- Garlic bread or crusty bread – Perfect for mopping up the extra sauce.
STORING & REHEATING INSTRUCTIONS
If you have leftovers (which is rare because this dish is that good!), here’s how to store and reheat them properly.
REFRIGERATION (BEST FOR 3 DAYS)
- Store leftovers in an airtight container in the refrigerator.
- The flavors continue to meld, making the dish taste even better the next day!
FREEZING (BEST FOR 3 MONTHS)
- Freeze in an airtight container for up to 3 months.
- Label the container with the date for easy tracking.
- Thaw overnight in the fridge before reheating.
REHEATING
- Stovetop (Best Method): Heat on low, adding a splash of chicken broth or coconut milk to keep the sauce smooth.
- Microwave: Heat in short intervals (30 seconds at a time), stirring in between to avoid overheating.
- Oven: Reheat at 300°F for 10-15 minutes, covered, until warmed through.
FINAL THOUGHTS
Sun-Dried Tomato Chicken Thighs are rich, creamy, and packed with flavor, making them a perfect meal for any occasion. Whether you’re making this for family dinner, meal prepping, or impressing guests, this dish never fails to deliver.
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Sun-Dried Tomato Chicken Thighs
- Author: Sophia
- Total Time: 1 hour 15 minutes
Description
This Sun-Dried Tomato Chicken Thighs recipe is a flavorful, one-pan dish featuring juicy chicken thighs simmered in a creamy coconut milk sauce with sun-dried tomatoes, garlic, and Italian herbs. Perfect for a Paleo-friendly or gluten-free meal!
Ingredients
For the Chicken
- ¼ cup unmodified potato starch (or tapioca starch/cornstarch for non-Paleo option)
- 1 Tbsp real salt
- 1 tsp freshly ground black pepper
- 8 bone-in, skinless chicken thighs
- 3 Tbsp extra virgin olive oil (divided)
For the Sauce
- 1 yellow onion, thinly sliced
- ¾ cup sun-dried tomatoes, sliced (not packed in oil)
- 1 Tbsp garlic, minced
- 1 tsp Italian seasoning (oregano, thyme, parsley)
- Large pinch red pepper flakes
- 1 (13.5 oz) can coconut milk
- 1 cup chicken stock (or broth)
For Garnish
- Fresh basil, shredded
Instructions
1️⃣ Coat the chicken: In a medium bowl, mix the potato starch, salt, and pepper. Toss the chicken thighs in the mixture until fully coated.
2️⃣ Preheat oven: Set the oven to 400°F (200°C).
3️⃣ Sear the chicken: Heat 2 Tbsp olive oil in a large oven-proof frying pan or ceramic-coated Dutch oven over medium-high heat. Add 4 chicken thighs at a time, browning on each side. Remove and set aside.
4️⃣ Sauté aromatics: Add the remaining 1 Tbsp olive oil to the pan. Sauté the onion for about 2 minutes. Add the sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Stir and cook for another 30 seconds.
5️⃣ Make the sauce: Pour in the coconut milk and chicken broth. Bring to a boil.
6️⃣ Bake the chicken: Return the chicken thighs to the pan, spooning the sauce, onions, and tomatoes over the top. Arrange in a single layer if possible.
7️⃣ Oven cook: Cover the pan with a lid (make sure it’s oven-safe!) and bake at 400°F for 45 minutes. Then, reduce heat to 300°F and cook for another 20 minutes for extra tenderness.
8️⃣ Garnish & serve: Remove from the oven and top with shredded fresh basil. Serve hot!
Notes
✔️ Pair with cauliflower rice or mashed potatoes for a low-carb option.
✔️ Serve over pasta or rice for a heartier meal.
✔️ Add extra veggies like spinach or mushrooms for more texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Serving Size: 4