Monday Meals: Creamy Sundried Tomato Chicken

We're back! Sorry it's been a few weeks since our last post: the Wisconsin Test Kitchen has been busy enjoying summer and soaking up as much sunshine as possible before the gloom of winter descends on us. 

We've crossed a few more items off our Summer Bucket List, including a trip to Bookworm Gardens and Kohler Andre State Park in Sheboygan. Bookworm Gardens is a MUST for all book lovers; the gardens are meticulously crafted to represent different children's books, and there are plenty of hands-on experiences kids will enjoy. Bonus: the gardens are FREE with a suggested donation. 

We also took a trip to Highway 18 Outdoor Theater to see Suicide Squad. While the movie was just okay; the outdoor theater experience was awesome! They have a fun indoor area with pool tables, pinball machines and Foosball; as well as food, and beverages. This was a fun way to spend time while we waited for the movie to start. 

And summer still isn't over yet! We have an upcoming trip to Bay Beach, as well as Labor Day weekend plans in the north woods. It's been a lovely summer so far, and we  really don't want to see it end. 

In addition to all our summer fun, we've still found time to cook. While we've relied on our crock pot, and cooked a lot of our favorite recipes, we have tried a few new recipes as well. Rebecca has been toying with the idea of trying the Whole 30; and wanted to test drive a few recipes before committing. We tried this easy one-dish meal on a Friday night, and even the non-Whole 30 enthusiasts enjoyed it. Even if you're not doing the Whole 30, this is a great meal for anyone looking to cut dairy out of their diet. The dish is creamy and indulgent, without all the lactose. 

Creamy Sundried Tomato Chicken
Recipe courtesy of: My Natural Family


1 T. salt
1 t. freshly ground pepper
8 chicken thighs, bone-in, skin removed (we used chicken breasts instead)
1 T. olive oil
1 yellow onion, sliced thinly
3/4 C. sliced sun-dried tomatoes (not packed in oil)
1 T. garlic, minced
1 t. Italian Seasoning (oregano, thyme, parsley)
Pinch red pepper flakes
1 can (13.5 oz.) coconut milk
1 C. chicken stock or broth
Basil, shredded, to top

Instructions

Add 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.

Add the coconut milk and chicken broth and bring to a boil.
Add the chicken into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.

Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 30-35 minutes at 350 degrees, or until chicken is cooked all the way through. 

Remove from the oven and top with shredded basil just before serving. We served the chicken over pasta, since we weren't adhering to Whole 30, but it would also be delicious served over zoodles (zucchini vegetable noodles, for those not in the know). 

We'll be back in the next few weeks with ideas for school lunches, batch cooking and fall (waaaah!) recipe ideas. Plus, the return of Cool Dads football predictions! 

Stay Cool,
The Cool Dads Crew