Creamy Sun-Dried Tomato Chicken

The best low carb and gluten free one skillet meal! It’s perfect for a special occasion or an easy, healthy weeknight meal!

Prep: 10Cook: 30Total: 40


  • 6 chicken thighs (about 1 lb.)
  • salt and pepper to taste
  • 2 tablespoons coconut oil
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sun-dried tomatoes, sliced/chopped
  • 4 basil leaves, sliced


  1. Preheat oven to 350F.
  2. Place your chicken thighs on a plate and season generously salt and pepper on both sides.
  3. Place a skillet over medium-high heat and add the coconut oil.
  4. Once the oil is hot, add the chicken thighs, top side down.
  5. Cook for 3-4 minutes until the top (part touching the pan) is browned and then flip.
  6. Cook the other side for another 2-3 minutes.
  7. Remove the chicken from the pan and place on a plate. It will still be raw inside and will cook more in the oven.
  8. Keep the pan over medium heat and add the minced garlic.
  9. Once it becomes fragrant, add the chicken broth, cream, and sun-dried tomatoes.
  10. Bring to a simmer and keep over the heat for 3-4 minutes until it reduces a bit.
  11. Nuzzle the chicken thighs back into the skillet and place in the oven for about 20 minutes until it’s cooked through.
  12. Top with chopped basil and serve!


  • Per serving: Calories 457; Fat 28.2g (Sat 15.7g); Protein 46.2g; Carb 3.1g; Sodium 394mg

Nutrition Info:

  • Serving Size: 3
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