Baked Creamy Sun-Dried Tomato Chicken

This Baked Creamy Sun-Dried Tomato Chicken is everything I crave on a weeknight: simple prep, rich and tangy sauce, and tender chicken baked until perfectly juicy. If you love sun-dried tomatoes and a silky, comforting sauce that clings to every bite, you’ll find this recipe impossible to resist. It’s made with ingredients you likely have on hand, comes together with minimal fuss, and yields a dinner that feels a little special without a lot of effort.

Why this recipe works

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The base of the sauce is full-fat coconut milk, which gives a luscious creaminess without dairy. Sun-dried tomatoes pack concentrated tomato flavor and a pleasant chew, while a splash of cider or rice vinegar brightens the whole dish. A little chicken broth dilutes the coconut milk just enough to keep it saucy, and tapioca flour provides a glossy, naturally gluten-free thickener. The result is a baked chicken breast perfumed with garlic, onion, and Italian seasoning, finished with fresh basil for brightness.

Ingredients

• 1 ½ to 2lbs boneless skinless chicken breasts (4 large breasts)
• 1 Tbsp avocado oil
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 (15-oz) 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

Equipment

• 9×13-inch baking dish or similar
• Large skillet (oven-safe preferred) or saucepan for the sauce
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Tongs
• Meat thermometer (optional but helpful)

Prep and tips before you start

• Bring the chicken breasts to room temperature for about 15 minutes before cooking so they bake evenly. Pat them dry with paper towels to encourage a better sear if you plan to brown them briefly before baking.
• If your sun-dried tomatoes are very dry and leathery, soak them in warm water for 10 minutes, drain, and roughly chop before using.
• Adjust the amount of tapioca flour for your preferred sauce thickness. Start with 1 tablespoon and add up to 2 tablespoons if you want a thicker, clingier sauce.
• For extra flavor, you can brown the chicken lightly in the avocado oil (2–3 minutes per side) before arranging in the baking dish; this step is optional but adds color and depth.

Step-by-step directions

1. Preheat your oven to 375°F (190°C). If you intend to brown the chicken first, heat the avocado oil in a large oven-safe skillet over medium-high heat. If not browning, simply preheat the oven and move to the next step.
2. Pat the 4 large boneless skinless chicken breasts dry with paper towels and season both sides lightly with a portion of the 3/4 tsp sea salt. If you choose to brown the chicken, place each breast in the hot skillet and cook for 2–3 minutes per side until lightly golden—this step helps with flavor but is optional. Transfer the chicken to a 9×13-inch baking dish and set aside.
3. Reduce the skillet heat to medium. Add 1 Tbsp avocado oil if the pan looks dry. Add the finely chopped large yellow onion and sauté until translucent and fragrant, about 4–5 minutes. Stir frequently to avoid browning the onion too much.
4. Add the 5 cloves minced garlic to the onion and cook for 30–60 seconds until the garlic is aromatic. Be careful not to let the garlic burn, as that will impart bitterness.
5. Pour in the 1 (15-oz) can full-fat coconut milk and ½ cup chicken broth, stirring to combine. Use a wooden spoon or silicone spatula to scrape any browned bits from the bottom of the skillet; those bits add flavor to the sauce.
6. Stir in 1 Tbsp cider vinegar or rice vinegar and 2 tsp Italian seasoning. Taste and add the remaining portion of 3/4 tsp sea salt as needed, remembering you’ll also have the sun-dried tomatoes and optional olives in the sauce.
7. Add 1 cup drained sun-dried tomatoes to the sauce. If using, add ⅓ cup finely chopped kalamata olives now as well. Let the sauce simmer gently for 2–3 minutes so the flavors start to meld.
8. If you want baby spinach in the dish, stir in the 4 cups baby spinach now. It will wilt quickly in the hot sauce—about 1–2 minutes. If not using spinach, skip this step.
9. To thicken the sauce to your desired consistency, sprinkle in 1 tablespoon of tapioca flour or gluten-free all-purpose flour and whisk thoroughly. Let the sauce simmer for another 1–2 minutes. If the sauce is still too thin, add the second tablespoon of tapioca flour and whisk again until it thickens. Keep the heat low to avoid breakage of the coconut milk.
10. Stir in ⅓ cup fresh chopped basil, reserving a small pinch for garnish if you like. Taste and adjust seasoning: add a touch more sea salt if needed or a splash more vinegar if you want brighter acidity.
11. Pour the sauce over the chicken breasts in the baking dish, ensuring each piece is coated and some sauce pools around the chicken. If you browned the chicken earlier in the skillet, transfer everything (chicken and sauce) to the oven-safe dish now.
12. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. Baking times can vary based on breast thickness—thin pieces may finish sooner, while thicker breasts may need a few extra minutes.
13. Once the chicken is cooked, remove the baking dish from the oven and let it rest for 5 minutes. This resting time helps the juices redistribute and keeps the chicken tender.
14. Serve each chicken breast with generous spoonfuls of the creamy sun-dried tomato sauce. Garnish with the reserved fresh basil. Pair the dish with rice, quinoa, gluten-free pasta, or a crisp green salad to soak up the sauce.

Serving suggestions

This Baked Creamy Sun-Dried Tomato Chicken is versatile. Serve it:

• Over steamed rice or cauliflower rice to absorb the sauce.
• Folded into gluten-free pasta for a quick weeknight pasta dinner.
• With roasted vegetables and a sprinkle of extra chopped basil for a lighter plate.
• Alongside a crisp green salad dressed with lemon and olive oil to cut through the richness.

Make-ahead and storage

You can prepare the sauce up to a day ahead and refrigerate it separately from the chicken. When ready to serve, reheat the sauce gently on the stove, add the chicken, and bake for 10–12 minutes to warm through. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat on the stove or in a covered baking dish to prevent the coconut milk from separating.

Notes and substitutions

• If you prefer a milder tomato presence, reduce the sun-dried tomatoes to 3/4 cup. For a bolder tomato flavor, keep the full 1 cup.
• For less saltiness, omit the kalamata olives or use just a small amount. The olives add a savory depth but are optional.
• Swap tapioca flour with your preferred gluten-free all-purpose flour if needed. Start with 1 tablespoon and add the second only if you want a thicker sauce.
• Full-fat coconut milk is important here—the higher fat content gives the sauce its creamy texture. Lower-fat coconut milk will produce a thinner sauce.
• If you’d like a smokier note, add a pinch of smoked paprika with the Italian seasoning.

Frequently asked questions

Can I use bone-in chicken?
Yes. If you use bone-in breasts, increase the baking time and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) near the bone.

Can I make this in a slow cooker?
Yes. Sear the chicken first if possible, then transfer everything to a slow cooker and cook on low for 3–4 hours or high for 1.5–2 hours. Add the tapioca flour at the end and cook for an additional 10–15 minutes to thicken.

My sauce separated when reheating—what happened?
Coconut milk can separate if reheated too quickly on high heat. Reheat slowly over low to medium heat and whisk gently. If separation does occur, a brief whisk and a splash of broth often helps bring it back together.

Final thoughts

This Baked Creamy Sun-Dried Tomato Chicken is a dependable meal that feels elevated without demanding hours in the kitchen. The balance of rich coconut milk, tangy sun-dried tomatoes, and bright basil creates a satisfying dish that’s weeknight-friendly and company-ready. With straightforward steps and easy swaps, it’s a recipe that can become a regular in your rotation—one pan of baked goodness and a sauce worth mopping up.

Enjoy this comforting, flavorful dinner with something simple on the side and a big spoon for that sauce. Happy cooking!

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Baked Creamy Sun-Dried Tomato Chicken

A rich, creamy baked chicken with sun-dried tomatoes, olives, spinach and fresh basil for a simple weeknight dinner.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 4 servings

Ingredients

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

Instructions

• Preheat the oven to 350°F (175°C).
• Heat 1 tablespoon avocado oil in a large thick-bottomed skillet or pot over medium-high heat.
• Add the finely chopped onion and sauté, stirring occasionally, until translucent, about 5 to 8 minutes.
• Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
• Add the coconut milk, chicken broth, vinegar, drained sun-dried tomatoes, chopped kalamata olives (if using), Italian seasoning, and sea salt and bring to a full boil.
• Add the baby spinach to the pot, cover for 1 to 3 minutes to wilt, then stir it into the sauce.
• Whisk in 1 to 2 tablespoons tapioca flour (or gluten-free flour), breaking up any clumps, then continue boiling and stirring frequently until the sauce thickens, about 5 to 10 minutes. Adjust salt or vinegar to taste.
• Place the raw chicken breasts in a large casserole or baking dish and sprinkle lightly with sea salt.
• Pour the prepared sun-dried tomato sauce evenly over the chicken, turning the breasts once so they are coated.
• Bake in the preheated oven for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Remove from the oven, sprinkle with chopped fresh basil, and serve with desired sides.

Equipment

• oven-safe casserole dish or baking dish
• large thick-bottomed skillet or pot
• Cutting Board
• Chef’s knife
• Measuring Cups and Spoons
• Whisk
• Spatula or Wooden Spoon
• Meat Thermometer

Notes

• Use full-fat coconut milk for a richer sauce.
• Adjust salt and vinegar to taste after thickening the sauce.
• Use a meat thermometer to ensure chicken reaches 165°F.
• Spinach is optional but adds color and nutrients.