It’s amazing how much flavor is packed in a sun-dried tomato: their intense sweetness and tartness invoke sunny Tuscan vistas with each bite. By the same token, it’s incredible how much flavor is packed into Creamy Sun-Dried Tomato Chicken: the savory chicken, the creamy sauce infused with even more chicken flavor, the tangy olives, the tender spinach… the list just goes on! Creamy Sun-Dried Tomato Chicken is some Mediterranean magic on a plate, ready to whisk you away just when you need a break the most. Buon appetito!
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 (15-ounce) can of full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon cider vinegar or rice vinegar, plus more to taste
- 1 cup sun-dried tomatoes, drained
- 1/3 cup kalamata olives, finely chopped, optional
- 2 teaspoons Italian seasoning
- 3/4 teaspoon sea salt, plus more to taste
- 4 cups baby spinach, optional
- 1-2 tablespoons tapioca flour or gluten-free all-purpose flour, as needed for thickening
- 1 1/2-2 pounds of chicken breasts, boneless and skinless
- 1/3 cup fresh basil, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Heat the avocado oil in a thick-bottomed pot or a skillet over medium-high heat.
Step 3 –Add the chopped onion and sauté, stirring occasionally, until the onion is translucent, for about 5-8 minutes.
Step 4 –Stir in the garlic and sauté until fragrant, about 2 minutes.
Step 5 –Add the coconut milk, chicken broth, vinegar, sun-dried tomatoes, kalamata olives, Italian seasoning, and sea salt.
Step 6 –Bring the mixture to a full boil.
Step 7 –Place the spinach on top of the sauce and cover, allowing it to wilt before stirring it into the sauce, about 1-3 minutes.
Step 8 –Add the tapioca flour and whisk it into the sauce until the clumps disappear.
Step 9 –Cook the sauce at a boil, frequently stirring, until thickened substantially, about 5-10 minutes.
Step 10 –Taste the sauce for seasoning and flavoring, adding more salt or vinegar as necessary.
Step 11 –Transfer the chicken breasts to a large casserole dish.
Step 12 –Season the chicken with sea salt.
Step 13 –Pour the sun-dried tomato sauce over the chicken, stirring just a little to make sure the chicken is well-coated.
Step 14 –Bake until the chicken reaches 165 degrees F internally, about 30-40 minutes.
Step 15 –Serve the chicken with basil.
