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!

Print Recipe

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
Filed   one dish meals, poultry, Whole 30