• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

Chicken Creamy Sun Dried Tomato Sauce

  • Recipe Submitted by on

 Ingredients List

  • 1 cup gluten-free flour
  • 8 Chicken thighs (with bone and skin)
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, peeled, cut in half and thinly sliced
  • 2 large cloves garlic, minced
  • 1/3 cup Marsala wine
  • 1 teaspoon Italian seasoning
  • 1/2 cup sun-dried tomatoes (packed in oil), thinly sliced
  • 13.5 ounce can Coconut Milk
  • 1 cup chicken broth
  • 1 1-inch chunk of Parmesan cheese, plus more grated for garnish
  • Fresh basil leaves, sliced for garnish


Mix together the gluten free flour, salt, and pepper in a medium size bowl.
Toss the chicken thighs in the mixture until lightly coated.
Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven pan.
Add 4 chicken thighs to the pan and cook over medium low heat for 3 to 4 minutes on each side, or until lightly browned. Remove from pan and set aside.
Repeat with another 2 tablespoons of extra virgin olive oil and chicken thighs.
Add the remaining tablespoon of oil to the pan, if needed.
Add the sliced onion and saute for 2 minutes.
Add the garlic, marsala wine, sun-dried tomatoes, Italian Seasoning and saute for another minute.
Add the coconut milk and chicken broth and parmesan cheese to the pan and bring to a boil.
Stir to melt the cheese into the sauce.
Reduce to low heat and add the chicken to the sauce in a single layer.
Cover pan with a lid and simmer for 20 minutes or until the chicken is cooked through.
Garnish with extra parmesan cheese and sliced basil.

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