Creamy Sun Dried Tomato Chicken is a delightful dish that I only recently discovered during a busy weeknight rush. With its rich, velvety sauce and tender chicken thighs, it quickly became a staple on my dinner table. Perfect for a family meal or a cozy evening in, this recipe brings together the flavors of sun-dried tomatoes and coconut milk in just 30 minutes—making it both a time-saver and a crowd-pleaser.
Why You’ll Love This Dish
This recipe checks all the boxes: it’s quick, comforting, and incredibly flavorful. In just 30 minutes, you can whip up a satisfying dinner that’s perfect for busy weeknights or relaxed weekends. The creamy sauce envelops tender chicken thighs while the sun-dried tomatoes infuse a touch of sweetness and depth of flavor. Plus, it’s a fantastic way to sneak in nutritious cauliflower rice as a base, making it both hearty and health-conscious.
"This creamy sun-dried tomato chicken is now my go-to weeknight dinner! My kids absolutely love it, and I can have dinner on the table in no time."
How to Make Creamy Sun Dried Tomato Chicken (30 Minute Dinner)
This recipe is designed to flow smoothly from kitchen to table without overwhelming your evening. First, you will brown the chicken thighs, allowing them to develop that beautiful golden crust. Next, you’ll add in the sun-dried tomatoes, bone broth, and coconut milk to create a luxuriously creamy sauce. A quick simmer later, and you’ll mix in fresh parsley and green onions for a burst of flavor before serving it over cooked cauliflower rice.
What You’ll Need
Here’s everything you require to create this delicious dish:
- .75 lbs chicken, thigh (skinless, boneless, fat trimmed)
- 1 tablespoon avocado oil
- 1/4 tablespoon garlic powder
- 1/2 cup tomatoes, sun-dried (chopped)
- 1 cup bone broth
- 1/2 cup coconut milk (full fat, half cream on top)
- 2 tablespoons parsley, fresh (chopped)
- 3 stalks onions, green (chopped)
- 2 cups cauliflower rice (cooked)
- 1 pinch sea salt (to taste)
- 1 pinch black pepper, ground (to taste)
If you’re in a pinch, you might substitute olive oil for avocado oil, or use any other low-sodium broth instead of bone broth, while keeping an eye on your dietary preferences.
Directions to Follow
- In a medium skillet, heat the avocado oil over medium heat.
- Season the chicken thighs with salt, pepper, and garlic powder, then add them to the skillet.
- Cook until well browned on one side, approximately 8 minutes, then flip to brown the other side.
- Add the chopped sun-dried tomatoes, bone broth, and coconut milk to the skillet.
- Continue cooking for an additional 8 to 10 minutes, or until the chicken is cooked through.
- Remove from heat and mix in the fresh parsley and chopped green onions.
- Allow the dish to sit for 3 to 5 minutes for the sauce to thicken before serving.
- Serve over the cooked cauliflower rice.
Best Ways to Enjoy It
This creamy sun-dried tomato chicken is magnificent on its own, but consider serving it alongside a fresh salad, roasted vegetables, or some crusty bread for a complete meal. You could even drizzle a bit of balsamic glaze on your plate for an extra layer of flavor. If you’re feeling adventurous, try a glass of light Sauvignon Blanc that complements the creamy elements and balances the richness of the dish.
How to Store
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, stirring occasionally. If you prefer, you can also use the microwave; just be sure to cover the container to retain moisture.
Tips to Make It Perfect
- Don’t rush the browning step; it adds essential flavor to the chicken.
- If you want a bit more spice, consider adding a pinch of red pepper flakes or a dash of cayenne pepper for a kick.
- Fresh herbs make all the difference—use freshly chopped parsley for a bright finish.
Recipe Variations
Feel free to customize this dish based on your preferences. You could swap the chicken thighs for chicken breasts for a leaner option or use shrimp for a seafood twist. For a vegan alternative, consider using tofu and vegetable broth, and substitute coconut cream for the coconut milk. Experiment with different herbs like basil or oregano for a fresh take!
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s thawed properly for even cooking. If you start from frozen, increase the cooking time slightly.What can I serve instead of cauliflower rice?
You can serve this dish over traditional rice, quinoa, or even pasta, depending on your carbohydrate preferences.Can I make this ahead of time?
Absolutely! Prepare the chicken and sauce ahead, then store it in the fridge. Reheat it before serving and add fresh herbs right before plating for best results.
Recommended Kitchen Tools
Professional Knife Set
A sharp knife set is essential for precision and safety in the kitchen, making prep work a breeze.
Bamboo Cutting Board Set
These durable cutting boards provide ample space for prep and are easy on your knives. Plus, they’re eco-friendly!
Mixing Bowls Set
This space-saving set is perfect for all your mixing and prepping needs, keeping your kitchen organized.