This Clean Eating Creamy Sun Dried Tomato Chicken Bake Recipe is really fun to make. I took some tomatoes out of my garden and dried them in my food dehydrator. This Clean Eating Sun Dried Tomato Chicken Bake Recipe is the B.O.M.B. So good and so much easier than it looks.
Everyone I serve this for loves it. And if you haven’t tried coconut milk in a savory recipe, give it a try. I put it off for a long time thinking it would taste sweet and coconut-y and it doesn’t. Well, maybe a tiny bit. But the only time I can tell is when there isn’t much flavor in the dish. But this recipe has plenty of strong flavors to balance it out. Plus, it’s really versatile.
Here are some substitutions and variations I like to make to this recipe:
- The sun-dried tomatoes are so good, but not totally necessary. You can just leave them out or use something else with a umami flavor, like mushrooms or maybe peppers.
- This is really good with some real Parmesan cheese sprinkled on top.
- You can use chicken breasts, chicken tenders or chicken thighs without the bones. Reduce the cooking time a bit so you don’t overcook the chicken. I generally use the chicken thighs with bones because I think they have the most flavor, but sometimes when I’m in a hurry I use chicken tenders and it turns out fine.
- You don’t have to coat the chicken with the flour, although it does help thicken the sauce and give it flavor from the browning. But you could use chicken thighs with the bones and skins instead.
- If you aren’t on the Clean Eating diet, you can substitute heavy cream for the coconut milk.
- If you want to use canned sun dried tomatoes, make sure to drain them and blot them with paper towels.
- If you don’t have one pan that you can use on both the stove and oven, just use a skillet on the stove top and move it to a 9×13 pan with tin foil over the top.
- It’s good served with something to soak up the sauce, like quinoa, Clean Eating noodles or brown rice.
- Unfortunately, this recipe doesn’t convert well to a slow cooker. You just don’t get that deep roasted flavor. I would love for someone to try and let me know if you know a secret to make it work though.
Like the pot I used? I’m in love with enameled cast iron. They are pricy – but they last forever, make the food taste so good, are easy to clean and are perfect for dishes like this. Here is my favorite one.
If you like this sun dried tomato chicken bake, you may also like these recipes:Print
Creamy Sun-dried Tomato Clean Eating Chicken Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8
- Category: Main Course
- Cuisine: Clean Eating
- 1/4 Cup Unmodified Potato Starch or Tapioca Starch
- 1 Tbl Coarse Real Salt
- 1 tsp Freshly Ground Pepper
- 8 Chicken thighs (bone-in, skin removed)
- 3 Tbl Olive Oil (divided)
- 1 Yellow Onion (Sliced thinly)
- 3/4 Cup Sliced Sun-dried Tomatoes (not packed in oil)
- 1 Tbl Garlic (minced)
- 1 tsp Italian Seasoning (oregano, thyme, parsley)
- Large Pinch Red Pepper Flakes
- 1 13.5 oz Can Coconut Milk
- 1 Cup Chicken Stock or Chicken Broth
- Basil (shredded, to top)
- 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.
- 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.
- 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.
- Add the coconut milk and chicken broth and bring to a boil.
- 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.
- 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.
- Remove from the oven and top with shredded basil just before serving.
Keywords: chicken, sun-dried tomatoes, coconut milk, Chicken Bake
Let me know if you try this Sun Dried Tomato Chicken Bake Recipe. I’d like to know if you liked it.