Are you craving a delightfully rich meal that still fits your Paleo lifestyle? Look no further than creamy sun-dried tomato chicken. It’s a warm, comforting dish that combines tender chicken with the tangy sweetness of sun-dried tomatoes and a velvety sauce. Plus, it’s dairy-free and grain-free, so you can savor every bite without worrying about compromising your diet.
If you’ve ever wondered whether you can have a truly creamy sauce on a Paleo diet, the answer is a resounding yes. This recipe uses coconut milk instead of traditional cream, which keeps things Paleo-approved and irresistibly smooth. By the time you’re done cooking, you’ll have a meal that feels indulgent enough for Friday night but is still simple enough to throw together any day of the week.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- 1 tablespoon coconut oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup full-fat coconut milk (shake can well before opening)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup fresh spinach (optional, but highly recommended)
- Salt and black pepper to taste
Directions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Warm up the coconut oil in a skillet over medium-high heat. Once it’s hot, carefully place the chicken in the pan. Cook for about 5 minutes on each side, or until golden brown. Remove the chicken and set it aside on a plate.
- In the same skillet, lower the heat to medium and sauté the onion for about 2 minutes. Stir in the garlic, then cook for another 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, basil, and oregano. Give everything a gentle stir, letting the tomatoes soften slightly.
- Pour in the coconut milk, stirring to scrape up any browned bits. Let the sauce simmer for a minute or two.
- Return the chicken to the skillet, spoon the sauce over the pieces, then cover and cook for 5–7 more minutes, or until the chicken is fully cooked and the sauce thickens.
- If you’re adding spinach, toss it in during the last minute of cooking until it just wilts.
- Taste the sauce and adjust seasonings as needed. Serve hot with your favorite Paleo sides.
Nutrition Facts
Because everyone’s ingredients and serving sizes differ, exact values vary. Below is a rough estimate per serving (assuming four servings total):
- Calories: ~380
- Protein: ~28 g
- Fat: ~24 g (primarily from coconut milk and cooking oil)
- Carbs: ~8 g (mainly from sun-dried tomatoes and onions)
This recipe is dairy-free and gluten-free, making it a solid choice if you’re sticking to a Paleo regimen. Just remember that small tweaks like using chicken thighs or adding extra veggies can shift these numbers slightly.
Final Thoughts
This creamy sun-dried tomato chicken satisfies that craving for a thick, savory sauce without stepping outside the bounds of a Paleo diet. The best part is how fast it all comes together—perfect for weeknight dinners or when you want something a bit special but lack the time to fuss with an elaborate meal.
Feel free to personalize it too. Swap in chicken thighs for a little extra flavor, or add more veggies for color and crunch. Once you plate this up, you’ll see how just a handful of wholesome ingredients can turn into a crowd-pleasing dish you’ll want to make again and again.
Frequently Asked Questions (FAQs)
-
Can I use chicken thighs instead?
Absolutely. Chicken thighs often have more flavor and stay extra moist, though you might need to adjust the cooking time slightly to ensure they’re fully cooked. -
What’s the best way to store leftovers?
Store them in an airtight container in the fridge. They’ll keep well for up to three days. Gently reheat on the stovetop or in the microwave with a splash of coconut milk to keep the sauce from drying out. -
Can I add other vegetables?
Definitely. Mushrooms, zucchini, or bell peppers can add both nutrition and texture. Just sauté them with the onion and garlic before adding the chicken back in. -
How do I lighten the sauce if I find it too thick?
Stir in a little chicken broth or water until you reach your desired consistency. This helps thin the sauce without losing flavor.
Ingredients
4 boneless, skinless chicken breasts (or thighs, if you prefer)
1 tablespoon coconut oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup full-fat coconut milk (shake can well before opening)
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup fresh spinach (optional, but highly recommended)
Salt and black pepper to taste
Directions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Warm up the coconut oil in a skillet over medium-high heat. Once it’s hot, carefully place the chicken in the pan. Cook for about 5 minutes on each side, or until golden brown. Remove the chicken and set it aside on a plate.
- In the same skillet, lower the heat to medium and sauté the onion for about 2 minutes. Stir in the garlic, then cook for another 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, basil, and oregano. Give everything a gentle stir, letting the tomatoes soften slightly.
- Pour in the coconut milk, stirring to scrape up any browned bits. Let the sauce simmer for a minute or two.
- Return the chicken to the skillet, spoon the sauce over the pieces, then cover and cook for 5–7 more minutes, or until the chicken is fully cooked and the sauce thickens.
- If you’re adding spinach, toss it in during the last minute of cooking until it just wilts.
- Taste the sauce and adjust seasonings as needed. Serve hot with your favorite Paleo sides.
