I have seen a few different versions of a skillet seared-then-baked chicken with sun dried tomatoes floating around on Pinterest & Instagram (like this one from "Diethood" and this one from "Cafe Delites"). All have looked SO drool-worthy, I couldn't wait to give it a try with my own spin!
This one is completely Paleo approved, and 100% Whole30 compliant. Dairy-free, so the "cream" sauce comes from thick & creamy coconut milk. Grain-free, with the option to eat the dish all on its own, or over whatever veggie you like.
We tried this scooped & served one way over green beans (fresh & yummy) and another over steamed Yukon gold potatoes (rich & hearty). No matter which way you take this~ you will NOT be disappointed!
There's something about sun-dried tomatoes that gives a sauce the most decadent, rich, and savory flavor. Combined with some extra veggies- chopped broccoli & sliced mushroom, there's a balance in this dish I just love. And that crispy, golden brown chicken?! Whoever made skinless cuts of chicken a "thing" should be fired, just sayin'.
I hope you love this rich, delicious chicken skillet meal as much as we have. Enjoy!
- 1 1/2 lbs skin-on chicken thighs
- salt & pepper
- 3 Tbsp ghee or grass-fed butter
- 3 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 1 to 2 cups broccoli, chopped
- 1/4 tsp red pepper flakes
- 1 cup chicken broth
- 1/2 cup coconut milk, full-fat
- 1/3 cup julienned sun dried tomatoes
- 1/2 tsp each: salt, black pepper
- 1/4 tsp each: dried thyme, oregano, basil
- handful fresh parsley, chopped
- Preheat the oven to 400ºF. Pat the chicken thighs dry, and season with salt & pepper.
- In a large oven safe skillet, melt 2 tablespoons of the ghee over medium-high. Add the chicken, skin side down. Cook each side until golden, about 2 to 3 minutes per side (don't worry about cooking them through). Remove the chicken, setting it aside on a plate.
- Melt another tablespoon of ghee in the skillet. Add the garlic, red pepper flakes, sliced mushrooms, and chopped broccoli, and cook for 1 to 2 minutes. Stir in the chicken broth, coconut milk, sun dried tomatoes, and dried herbs and spices.
- Bring the sauce to a low boil, then reduce to a simmer. Cook until the sauce begins to thicken, about 3 to 5 minutes. Add the chicken back to the skillet.
- Place the entire skillet in the oven and bake until the chicken is cooked through, about 25 minutes.
- Serve hot, topped with chopped fresh parsley, and enjoy!
- This tastes just as good- if not better- left over, and was super yummy over a starchy veggie like steamed baby gold potatoes!