INGREDIENTS:
- 12 chicken thighs, bone-in, skin on (you can 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.
- 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.
Source: Busy But Healthy
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