Chicken with Sun-Dried Tomato Coconut Cream Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
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 by Busy But Healthy at