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This Sun-Dried Tomato Chicken Makes Clean Eating Simple

This Sun-Dried Tomato Chicken is SO EASY! A creamy, flavorful one-pan meal with fresh basil and a luscious coconut milk sauce for clean eating comfort.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Clean Eating, Dairy-Free, Easy, Gluten-Free, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil extra virgin, for sautéing
  • 4 boneless and skinless chicken breasts trimmed of excess fat
  • 1 medium yellow onion sliced thin
  • 3/4 cup sun-dried tomatoes dry-packed, roughly chopped
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups light coconut milk
  • 1 cup chicken broth low-sodium
  • 1/4 cup fresh basil roughly chopped

Instructions

  • Pat the chicken breasts dry with paper towels to ensure a good sear. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced yellow onion. Sauté for 3-4 minutes until softened and translucent. Add the minced garlic and continue cooking for another 30 seconds until fragrant.
  • Stir in the roughly chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning. Let them cook together for 1-2 minutes to release their flavors into the oil and onions.
  • Pour in 1 1/2 cups of light coconut milk and 1 cup of chicken broth. Stir well, scraping the bottom of the pan to lift any browned bits. Bring the mixture to a gentle simmer.
  • Nestle the cooked chicken breasts back into the skillet with the sauce. Spoon some sauce over the chicken. Let everything simmer together for 5-7 minutes, allowing the chicken to soak up the flavors and the sauce to thicken slightly.
  • Turn off the heat and sprinkle 1/4 cup of roughly chopped fresh basil over the dish. Give it a gentle stir to combine. The basil adds a fresh brightness that balances the richness of the sauce.
  • Plate the chicken breasts and generously ladle the creamy sun-dried tomato sauce on top. Serve with steamed vegetables, cauliflower rice, or a crisp green salad for a balanced, nourishing meal.

Equipment

  • Large skillet or sauté pan
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use dry-packed sun-dried tomatoes to avoid a greasy sauce and maintain texture.
  • Do not overcook the chicken; sear well and finish simmering gently for moist, tender meat.
  • Prep ingredients ahead of time and store separately to save cooking time on busy days.
  • Freeze leftovers in portioned containers for up to 2 months and thaw overnight before reheating.
  • Add red pepper flakes or hot sauce for a spicy variation.