Sun-dried Tomato Coconut Chicken

I bought my skillet over the Christmas holidays and didn’t start using it until a few weeks ago. Well, now it’s my most used cookware item, and I’m thinking of buying another one so that I can have one for skillet-based desserts.

I’m so glad I was able to find a skillet that was small enough to fit in my tiny oven. I have to take a tape measure with me whenever I go to buy something that will eventually go in the oven, just to make sure that it will fit. The struggle is real, people!

Anyhoo, getting back on track. I did a bit of internet browsing, seeing what options I had for skillet recipes for chicken. I wanted something that used ingredients I already had, for the most part, and would be quick and easy to make.

Lo and behold, I stumbled across many recipes. Skillets are a popular tool in the cooking world, and I’ve been years behind everyone else!

There were, however, a few recipes that caught my eye based on their ease, and the fact that I had most of the ingredients required. So, I merged them together and enjoyed an incredible meal.

I paired this chicken with mashed carrots and grilled asparagus, which makes for a healthy meal that is also filling. But, the chicken would go great with pasta or rice as well (just spoon the sauce over whatever side you’re having).


2 bone-in, skin-on chicken thighs
1 small knob butter (about a tablespoon)
2 shallots, thinly sliced
5 cloves garlic, minced
8 sun-dried tomatoes in oil, drained and chopped
250 ml coconut milk
dried oregano
red chilli flakes
dried thyme

  1. Preheat the oven to 180°C.
  2. Pat the chicken thighs dry and season with salt and pepper.
  3. Place a skillet over medium-high heat. Add the butter and allow to melt. Once melted, add the chicken thighs, skin side down. Allow to cook until the skin is crispy, about 6 – 7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the shallots to the skillet and cook for 2 – 3 minutes until golden. Add the garlic and saute for 1 minute.
  5. Add the sun-dried tomatoes, oregano and red chilli flakes. Saute, stirring occasionally, until tomatoes are soft.
  6. Add the coconut milk and whisk well, to ensure everything is mixed well.
  7. Sprinkle the thyme over the sauce, then place the chicken thighs on top, skin-side up.
  8. Place the skillet in the oven and allow to cook for 20 minutes, until the chicken is cooked all the way through. Remove the skillet from the oven.
  9. Serve the chicken on plates, and spoon the sauce over each thigh.

One Comment Add yours

  1. Bernice says:

    Looks lovely!


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