Chicken with Sun-Dried Tomato Coconut Cream Sauce

April 22, 2015

in Dinner in a Dash, Gluten Free, Recipes

Chicken with Sundried Tomato Coconut Cream Sauce_1

So remember the recipe mishap that happened a few posts ago? The Thai Curry Chicken Thighs? In case you didn’t see it, that recipe happened by accident as it was originally supposed to be Chicken with Sun-Dried Tomato Coconut Cream Sauce…but guess who forgot the sun-dried tomatoes when they went to the store? Whoops! So I improvised with what I had on hand, and came up with the Thai version which was also great.

But I am certainly glad that I ended up making the sun-dried tomato version, because it was as delicious as I thought it would be, and very easy to make!

Chicken with Sundried Tomato Coconut Cream Sauce_2

Hard to believe it only takes 6 ingredients to put together this elegant dish. Its perfect for a busy weeknight or to entertain guests. I’m just loving the versatility lately with the light coconut milk. I frequently have it on hand, and we love creamy chicken dishes that don’t use real cream but still taste creamy and delicious.

Chicken with Sundried Tomato Coconut Cream Sauce_3

Since coconut milk is naturally higher in fat, I wanted to use sun-dried tomatoes not packed in oil. But if a high fat dish isn’t a concern for you, you could most definitely use the variety packed in oil. They tend to be infused with herbs too, so they might actually be really nice in this dish. But I found the plain dried sun-dried tomatoes worked great, and they didn’t even need to be reconstituted beforehand as they soften up in the sauce all by themselves.

Chicken with Sundried Tomato Coconut Cream Sauce_4

The seasoning in this dish is totally up to your discretion. I thought it got a lot of flavor from the garlic, tomatoes, salt, pepper, basil and Parmesan. I bet this would also be delicious with rosemary or another fresh herb you might have on hand.

With how easy and yummy this was, it will definitely be on a regular rotation in our house!


Chicken with Sun-Dried Tomato Coconut Cream Sauce
Prep time
Cook time
Total time
Recipe type: Main
Yield: 6 servings (2 thighs per person)
  • 12 chicken thighs, bone-in, skin on (I remove the skin before eating)
  • 3 cloves garlic, chopped
  • 1 can (14 oz) light coconut milk
  • ⅓ cup sun-dried tomatoes, chopped (not in oil)
  • ¼ cup fresh Parmesan cheese, grated (omit for dairy-free)
  • ¼ cup fresh basil, chopped
  • salt & pepper to taste
  1. Preheat your oven to 400 degrees F.
  2. Heat your large skillet over medium/high heat. I used my large cast iron skillet.
  3. Season your chicken thighs lightly with pepper (and a touch of salt if desired). Place the chicken thighs in the pan skin side down. Cook until skin is brown....about 5 minutes. Fat will render out. Drain if necessary.
  4. Flip and cook on the other side for 5 minutes.
  5. Remove the thighs from the pan. Add the coconut milk, garlic, sun-dried tomatoes and Parmesan cheese. Whisk until combined.
  6. Add back in the chicken thighs, sprinkle with fresh basil, and place your skillet in the oven. If your skillet isn't oven-proof, transfer to a baking dish.
  7. Roast the chicken uncovered for an additional 25 minutes until the chicken is cooked through.
Serving size: 2 chicken thighs (skin removed) plus ⅙ of sauce Calories: 259 Fat: 14.9 g Saturated fat: 7.5 g Carbs: 3.2 g Sugar: 1.8 g Sodium: 438 mg Fiber: 0.2 g Protein: 26 g Cholesterol: 88 mg

Recipe inspired and adapted from Damn Delicious

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • Kristina Rockstad Martin

    This was so good that I had to leave a comment. Both my kiddos (3 & 9) loved it as did my husband and I. I made a few changes. I subbed boneless skinless chicken breast that I butterflied and brined.(I know not the healthiest) I then pounded them, sprinkled with dried italian spice mix, and browned on the stove top. I followed the remaining recipe adjusting the time for the breast. Very yummy recipe.

    • Kristine Fretwell

      I’m so happy you took the time to leave a comment…that’s so great to hear! Great modifications and I’m so glad the whole family loved it!!! 🙂

  • Stacie

    We loved this! Thanks for another great and healthy meal:)

    • Kristine Fretwell

      Thanks! So glad to hear that!!

  • Tina

    Can’t even tell you what a HUGE hit this was in my house!!! My husband must of told me five times how much he loved it, and so easy too. Five stars 🙂

    • Kristine Fretwell

      I’m so glad you love it!!! Thanks for reporting back 🙂

  • Jennifer Chorazy

    this looks so good! Can’t wait to try it. I loved the thai version!

    • Kristine Fretwell

      Awesome!!! Hope you enjoy this one too!

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