Q1: Can I use chicken breasts instead of thighs in this recipe?

Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. Just be mindful of cooking time—breasts cook faster and can dry out if overcooked. Reduce simmer time slightly or monitor with a thermometer.

Q2: Is this dish suitable for a dairy-free diet?

Absolutely. This recipe uses full-fat coconut milk instead of heavy cream, making it completely dairy-free while still rich and creamy in texture.

Q3: Can I make this recipe ahead of time?

Yes. You can prepare the chicken and sauce up to 3 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove or in the microwave before serving.

Q4: What are good low-carb alternatives to cauliflower rice?

If cauliflower rice isn't your thing, try zucchini noodles, sautéed spinach, or a bed of roasted broccoli. For non-low-carb options, brown rice or gluten-free pasta works well too.

Creamy Sun-Dried Tomato Chicken

Name: Creamy Sun-Dried Tomato Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 0.75 lbs chicken thighs (skinless, boneless, fat trimmed); 1 tablespoon avocado oil; 1/4 tablespoon garlic powder; 1/2 cup sun-dried tomatoes (chopped); 1 cup bone broth; 1/2 cup full-fat coconut milk; 2 tablespoons fresh parsley (chopped); 3 green onions (chopped); 2 cups cauliflower rice (cooked); Pinch of sea salt; Pinch of black pepper

Description

A creamy, dairy-free sun-dried tomato chicken recipe made with coconut milk, herbs, and bone broth. Ready in 30 minutes, perfect for quick, healthy meals.

Ingredients

Scale

0.75 lbs chicken thighs (skinless, boneless, fat trimmed)
1 tablespoon avocado oil
1/4 tablespoon garlic powder
1/2 cup sun-dried tomatoes (chopped)
1 cup bone broth
1/2 cup full-fat coconut milk
2 tablespoons fresh parsley (chopped)
3 green onions (chopped)
2 cups cauliflower rice (cooked)
Pinch of sea salt
Pinch of black pepper

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Instructions

Heat avocado oil in a skillet over medium heat. Season chicken thighs with salt, pepper, and garlic powder.
Add chicken to the skillet and cook until browned on one side, about 8 minutes. Flip and cook the other side.
Add chopped sun-dried tomatoes, bone broth, and coconut milk to the skillet. Simmer for 8–10 minutes, or until the chicken is cooked through.
Remove from heat, stir in parsley and green onions, and let the sauce sit for 3–5 minutes to thicken.
Serve hot over cauliflower rice or your preferred side.

Notes

Chicken is fully cooked when internal temperature reaches 165°F and juices run clear.
You can substitute chicken breasts or use bone-in thighs, adjusting cooking time.
Olive oil can replace avocado oil if needed.
Cauliflower rice can be swapped for quinoa, wild rice, or gluten-free pasta.
To meal prep, store chicken and sides separately for better texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 444
Sugar: 4g
Sodium: 520mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 45g
Cholesterol: 120mg