Skillet Chicken with Sun Dried Tomato Cream Sauce | PALEO, Whole30, KETO
Servings: 4
Calories: 470kcal
Ingredients
- 1 1/2 lbs skin-on chicken thighs
- pinch salt & pepper
- 3 tbsp ghee or grass-fed butter
- 3 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 1 - 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 salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- handful fresh parsley, chopped
Instructions
- 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!
Notes
This tastes just as good- if not better- left over, and was super yummy over a starchy veggie like steamed baby gold potatoes!
Nutrition
Calories: 470kcal | Carbohydrates: 7g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 664mg | Fiber: 2g | Sugar: 1g | Iron: 2mg