Pan-Seared Chicken with Sun Dried Tomatoes
A creamy and healthy, gluten-free, dairy-free dish of easy-to-make Pan Seared Chicken with Sun-Dried Tomatoes. Perfect for busy weeknights.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 443kcal
- 1 lb Chicken Thighs
- 3 tablespoons Olive Oil divided
- 4 Garlic Cloves minced
- 3/4 cup Chicken Broth
- 1/2 cup Canned Coconut Milk
- 1 teaspoon Cornstarch
- 1/3 cup Sun-Dried Tomatoes
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Pepper
Heat 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat. Season both sides of the chicken thighs with salt and pepper and place the chicken, skin-side down, and sear for 4 minutes. Flip and sear the bottom side for 4 additional minutes. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil and the minced garlic cloves and cook until fragrant, about 1 minute.
In a medium-sized bowl whisk the chicken broth, coconut milk (make sure to shake the can before you open it so the milk is mixed up), and cornstarch, and then add to the skillet.
Stir the sun-dried tomatoes into the mixture.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3 to 5 minutes. Return chicken to skillet and spoon the sauce on top. Cover and simmer for an additional 8 minutes.
Serving: 1Serving | Calories: 443kcal | Carbohydrates: 9g | Protein: 21g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 422mg | Potassium: 674mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 2mg