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Homemade Baked Creamy Sun-Dried Tomato Chicken photo
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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
Cook Time40 minutes
Total Time55 minutes
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.