Creamy Sun-dried Tomato Chicken Casserole (GF)
Prep time
Cook time
Total time
This Creamy Sun-dried Tomato Chicken Casserole (GF) is a delicious meal, that is cooked in a Dutch Oven, is full of flavour and the chicken is tender, moist and falls off the bone! ...and it is gluten free too!
Recipe type: casserole
Serves: 4
  • 8 chicken thighs with the bone
  • ¼ cup potato starch or you could also use tapioca starch
  • 1 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 3 tablespoons of olive oil
  • 1 onion - sliced thinly
  • ¾ cup sun dried tomatoes
  • 1 tablespoon of minced garlic
  • 1 teaspoon of oregano
  • 1 teaspoon of thyme
  • 1 teaspoon of red chilli flakes
  • 1 can (400g) of coconut milk
  • 1 cup of GF chicken stock
  • Fresh basil - shredded or sliced
  1. In a bowl add in the potato or tapioca starch, salt, and pepper and mix
  2. Add the chicken thighs to the potato or tapioca starch mixture and coat the chicken pieces until fully coated.
  3. In the dutch oven add in the olive oil and bring to a medium heat and then add the chicken. It is best to do it in small batches, I do four pieces at a time and brown the chicken on each side. When the chicken is all browned, remove it and set it aside on a plate and cover with foil.
  4. Add in 1 tablespoon of the olive oil oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Then add the sun-dried tomatoes, garlic, italian seasoning and the red chilli flakes and saute for a minute.
  5. Then add in the coconut milk and chicken stock and bring it to the boil.
  6. Add the chicken back into the sauce and layer the onions and tomatoes over the top of the chicken. (Tip - It is best to make sure all the chicken is covered with the sauce, so layer the chicken in a single layer.)
  7. Place on the dutch oven lid and using oven mits, place it in the oven. Cook for 45 minutes at 200ºC or 380ºF and then reduce the temperature down to 180ºC or 350ºF and cook for another 20 mins
  8. Using oven mits, remove from the oven. (Please remember the Dutch Oven is heavier than a normal oven dish) and when serving, top with shredded/sliced basil.
Recipe by Sparkles in the Everyday! at