Creamy, Paleo Sun-Dried Tomato Chicken Thighs Recipe {Gluten-Free, Clean Eating, Dairy Free, Whole30}

Creamy, Paleo Sun-Dried Tomato Chicken Thighs Recipe {Gluten-Free, Clean Eating, Dairy Free, Whole30}

This is a Paleo sun-dried tomato chicken thighs recipe. The chicken is tender and falls off the bones and the tomatoes add so much flavor. This recipe is Paleo, gluten-free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
I end up making this recipe a lot because I love that I can get so much done while dinner is cooking. The other day I listened to my daughter read her book, started a load of laundry, watered my plants and cleaned my kitchen. Plus, I love how it smells fantastic and tastes so good!
They taste a lot better that way than if you just put them in the dehydrator. It’s similar to dried apples. If you’ve ever had apples dried in the sun, then you will never like dried apples that haven’t dried in the sun.

Can you believe that this creamy chicken with rich, sunny flavor is healthy for you? Plus, it's easy to throw together in 15 minutes and then do whatever you want while it bakes.
This chicken was amazing. The clean eating/dairy free aspect doesn’t change the quality or taste whatsoever. So good. There is about 15-20 minutes of prep work, but after that, it cooks in the oven and is fall off the bone tender.
  • 1/4 cup Unmodified Potato Starch (or Tapioca Starch or Corn Starch if you don’t eat Paleo)
  • 1 Tbsp Real Salt
  • 1 tsp Freshly Ground Pepper
  • 8 Chicken thighs (bone-in, skin removed)
  • 3 Tbsp Extra Virgin Olive Oil (divided)
  • 1 Yellow Onion (Sliced thinly)
  • 3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)*
  • 1 Tbsp Garlic (minced)
  • 1 tsp Italian Seasoning (oregano, thyme, parsley)
  • large pinch Red Pepper Flakes
  • 13.5 oz can Coconut Milk
  • 1 cup Chicken Stock (or Broth)
  • Basil (shredded, to top)
  1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Preheat oven to 400 degrees F
  3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  8. Remove from the oven and top with shredded basil just before serving.

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