Creamy Sun-Dried Tomato Chicken

There’s something magical about a recipe that comes together quickly, uses wholesome ingredients, and fills your kitchen with an aroma so comforting it feels like a warm hug. The first time I made a sun-dried tomato chicken dish, I was trying to impress my partner after a long workday. We both sat down to a plate of tender chicken smothered in a creamy, savory sauce and couldn’t believe it had only taken 30 minutes. That experience taught me an important lesson: great meals don’t need to be complicated.

This lemon herb chicken recipe variation is an ideal choice for beginner cooks. It’s a quick and healthy meal that doesn’t rely on heavy cream for richness. With simple steps and flexible ingredients, this easy sheet pan dinner (though stovetop-friendly too) brings restaurant-worthy flavor right to your kitchen.

Why This Recipe is Special

What makes this sun-dried tomato chicken truly stand out is its balance of flavor and nutrition. The deep, tangy richness of sun-dried tomatoes is paired with a creamy coconut milk base—providing that luscious mouthfeel without dairy. Plus, this dish is anti-inflammatory, high-protein, and low-carb friendly. Perfect for busy weeknights and forgiving enough for anyone just starting out in the kitchen.

Ingredients and Preparation

Here’s what you’ll need, along with the role each ingredient plays:

• Chicken Thighs: Juicy and tender, they soak up flavor beautifully. You can also use chicken breasts for a leaner option.
• Sun-Dried Tomatoes: These provide a concentrated tomato flavor, slightly sweet and tangy. Packed with antioxidants like lycopene.
• Coconut Milk: Gives the dish its creamy texture and a hint of tropical flavor. It’s dairy-free and full of healthy fats.
• Avocado Oil: A heart-healthy fat that adds richness and helps cook the chicken evenly. Olive oil is a great alternative.
• Bone Broth: Adds depth of flavor and gut-health benefits. Chicken stock can be used in a pinch.
• Green Onions: Offers a mild onion flavor and fresh crunch. Swap with shallots or red onion for variety.
• Fresh Parsley: Brightens the dish with freshness. Dried parsley works too, though not as vibrant.
• Cauliflower Rice: A low-carb base that soaks up the sauce well. Swap with quinoa, wild rice, or pasta if preferred.

Step-by-Step Instructions

Step 1
Heat a large skillet over medium heat and add a bit of avocado oil. Season your chicken thighs with salt, black pepper, and garlic powder before placing them skin-side down in the hot pan.

Step 2
Let the chicken cook undisturbed for about 8 minutes to achieve a golden crust. Then flip and continue cooking the other side.

Step 3
Add chopped sun-dried tomatoes, bone broth, and full-fat coconut milk to the pan. Stir gently and reduce the heat slightly.

Step 4
Let the mixture simmer for 8 to 10 minutes, or until the chicken is fully cooked. You’ll know it’s done when the internal temperature reaches 165°F and the juices run clear.

Step 5
Turn off the heat and stir in chopped green onions and parsley. Let the dish sit for 3–5 minutes so the sauce thickens slightly.

Step 6
Serve the chicken hot over cauliflower rice or your grain of choice, spooning the creamy tomato sauce over the top.

Beginner Tips and Notes

• Chicken browning too quickly? Lower the heat slightly and add a splash of broth to deglaze.
• Overcooked vegetables or dry chicken? Keep an eye on timing. Thighs are forgiving, but it’s better to simmer gently than boil rapidly.
• Ingredient missing? Tomato paste can stand in for sun-dried tomatoes in a pinch, and any plant-based milk works if you don’t have coconut milk.
• Tool substitute: If you don’t have a skillet, use a sheet pan. Bake the seasoned chicken at 400°F for 25–30 minutes, then add the sauce in the last 10 minutes.

Serving Suggestions

To complete your meal, serve this chicken with:

• Steamed or roasted broccoli
• Gluten-free pasta or chickpea pasta to soak up the creamy sauce
• A massaged kale salad for a refreshing contrast
• Wild rice or mashed sweet potatoes if you’re looking for a more filling option

Storage Tips
This meal keeps well in the fridge for up to 4 days. Store chicken and sauce together in an airtight container, and keep any grains or veggies separate to avoid sogginess. Reheat gently on the stove or microwave. For freezing, store in a freezer-safe container for up to 3 months.

Conclusion

This creamy sun-dried tomato chicken recipe is the kind of dish that earns a spot in your regular rotation. It’s simple, adaptable, and delicious—exactly what a quick and healthy meal should be. Whether you’re a seasoned home cook or a beginner testing the waters, this dish is easy to follow and incredibly rewarding. Give it a try and let me know how it turns out in the comments below. Your kitchen wins await!

FAQ About Creamy Sun-Dried Tomato Chicken

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