By The Toasted Pine Nut
Creamy Sun-Dried Tomato Chicken
12 steps
Prep:10minCook:30min
The best low carb and gluten free one skillet meal! It's perfect for a special occasion or an easy, healthy weeknight meal!
Updated at: Mon, 09 Dec 2024 01:36:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Nutrition per serving
Calories1329.6 kcal (66%)
Total Fat116.3 g (166%)
Carbs23.9 g (9%)
Sugars14.8 g (16%)
Protein51.2 g (102%)
Sodium1932.9 mg (97%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Place your chicken thighs on a plate and season generously salt and pepper on both sides.
Step 3
Place a skillet over medium-high heat and add the coconut oil.
Step 4
Once the oil is hot, add the chicken thighs, top side down.
Step 5
Cook for 3-4 minutes until the top (part touching the pan) is browned and then flip.
Step 6
Cook the other side for another 2-3 minutes.
Step 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.
Step 8
Keep the pan over medium heat and add the minced garlic.
Step 9
Once it becomes fragrant, add the chicken broth, cream, and sun-dried tomatoes.
Step 10
Bring to a simmer and keep over the heat for 3-4 minutes until it reduces a bit.
Step 11
Nuzzle the chicken thighs back into the skillet and place in the oven for about 20 minutes until it’s cooked through.
Step 12
Top with chopped basil and serve!
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