Baked Creamy Sun-Dried Tomato Chicken

Name: Baked Creamy Sun-Dried Tomato Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 1 ½ to 2 lbs boneless skinless chicken breasts; 1 Tbsp avocado oil; 1 large yellow onion; 5 cloves garlic; 1 15-ounce can full-fat coconut milk; ½ cup chicken broth; 1 Tbsp cider vinegar or rice vinegar; 1 cup sun-dried tomatoes; ⅓ cup kalamata olives; 2 tsp Italian seasoning; 3/4 tsp sea salt; 4 cups baby spinach; 1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour; ⅓ cup fresh basil

User Reviews

4.4

24 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 Servings
Calories
544 kcal
Course
Main Course
Cuisine
Italian

Baked Creamy Sun-Dried Tomato Chicken

Tyler Espinosa

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A creamy rustic chicken recipe that is anything but boring! Serve it up with your favorite sides - mashed potatoes, noodles, or rice are phenomenal - and make the most of that sauce!

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Ingredients

Servings

1 ½ to 2 lbs boneless skinless chicken breasts 4 large breasts
1 Tbsp avocado oil
1 large yellow onion finely chopped
5 cloves garlic minced
1 15-ounce can full-fat coconut milk
½ cup chicken broth
1 Tbsp cider vinegar or rice vinegar
1 cup sun-dried tomatoes drained
⅓ cup kalamata olives finely chopped, optional
2 tsp Italian seasoning
3/4 tsp sea salt to taste
4 cups baby spinach optional
1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour as needed for thickening
⅓ cup fresh basil chopped

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Heat the avocado oil in a thick-bottomed pot or skillet over medium-high heat and add the chopped onion. Sauté, stirring occasionally, until onion is translucent, about 5 to 8 minutes. Stir in the garlic and sauté for another 2 minutes.
Add the coconut milk, chicken broth, vinegar, sun-dried tomatoes, kalamata olives, Italian seasoning and sea salt and bring the mixture to a full boil. Transfer the baby spinach to the pot (or skillet) and cover it for 1 to 3 minutes to allow it to wilt before stirring it into the sauce.
Add the tapioca flour (or gluten-free flour) and whisk the sauce well until the clumps of flour are out. Continue cooking the sauce at a boil, stirring frequently, until it has thickened substantially, about 5 to 10 minutes total. Taste the sauce for flavor and add more sea salt and/or vinegar to taste.
Transfer the chicken breasts to a large casserole dish and sprinkle them lightly with sea salt.
Pour the sun-dried tomato sauce over the chicken breasts and give everything a little stir until the breasts are well-coated in sauce.
Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with your choice of side dishes. Steamed rice or noodles are amazing to soak up the sauce! Cauliflower rice and roasted or sautéed vegetables are great options as well.