12 chicken thighs, bone-in, skin on (I remove the skin before eating)
3 cloves garlic, chopped
1 can (14 oz) light coconut milk
⅓ cup sun-dried tomatoes, chopped (not in oil)
¼ cup fresh Parmesan cheese, grated (omit for dairy-free)
¼ cup fresh basil, chopped
salt & pepper to taste
Instructions
Preheat your oven to 400 degrees F.
Heat your large skillet over medium/high heat. I used my large cast iron skillet.
Season your chicken thighs lightly with pepper (and a touch of salt if desired). Place the chicken thighs in the pan skin side down. Cook until skin is brown....about 5 minutes. Fat will render out. Drain if necessary.
Flip and cook on the other side for 5 minutes.
Remove the thighs from the pan. Add the coconut milk, garlic, sun-dried tomatoes and Parmesan cheese. Whisk until combined.
Add back in the chicken thighs, sprinkle with fresh basil, and place your skillet in the oven. If your skillet isn't oven-proof, transfer to a baking dish.
Roast the chicken uncovered for an additional 25 minutes until the chicken is cooked through.
Nutrition
Serving size: 2 chicken thighs (skin removed) plus ⅙ of sauce Calories: 259 Fat: 14.9 g Saturated fat: 7.5 g Carbs: 3.2 g Sugar: 1.8 g Sodium: 438 mg Fiber: 0.2 g Protein: 26 g Cholesterol: 88 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/chicken-with-sun-dried-tomato-coconut-cream-sauce/