Skillet Marry Me Chicken with Roasted Garlic and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs simmered in a flavorful dairy-free sauce loaded with roasted garlic and sun-dried tomatoes, perfect for a Whole30 dinner. This Mediterranean-inspired chicken recipe (whole30, dairy-free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 4 bone-in, skin-on chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until hot.
  2. Step 2: Place chicken thighs skin-side down and sear for 5-6 minutes until the skin is crispy and golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 6 roasted and mashed garlic cloves and 1/3 cup chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant.
  4. Step 4: Pour in 1 cup chicken broth and 1/2 cup full-fat coconut milk, stirring to combine. Add 1 tbsp chopped fresh thyme, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring sauce to a simmer.
  5. Step 5: Return chicken thighs to the skillet, skin-side up. Transfer skillet to the preheated oven and bake for 15-20 minutes until chicken reaches 165°F.
  6. Step 6: Remove from oven, spoon sauce over chicken, and serve immediately.

Related recipes