This recipe is so quick to make, it’s almost criminal. This Tuscan-inspired Creamy Sun-dried Tomato Chicken boasts the incredible flavors of fragrant basil, crispy fried chicken and sweet, tangy dried tomatoes. This is a one-pan recipe – which makes me love it even more because who doesn’t like easy cleanup? This dish is perfect for a weeknight family dinner, but fancy enough to wow a dinner table full of guests. What’s more, it’s one of those healthy recipes that’ll have finicky eaters begging for more.
Full of flavor, savory, and tender, this creamy sun-dried tomato chicken is going to summon up the tastes of Italy. While the Mediterranean diet is universally acclaimed as one of the most balanced food cultures globally, creamy sauces can often be a sensitive issue if you are lactose intolerant. We know, we know, they’re delicious. Lucky for us, excellent substitutes like coconut milk are available to achieve the same silky texture and full-fat feeling. Rumored to slow aging, help your heart and thyroid, and protect against illnesses like Alzheimer’s, arthritis and diabetes, add the coconut milk right at the end of this recipe.
Let’s talk about sun-dried tomatoes for a minute.
Fruity. Tangy. Squishy. Eat ’em straight, roast them, or blend them into sauce. Sun-dried tomatoes are one of those things I find myself returning to the fridge periodically to gaze at, and gingerly pick from the jar, because they’re that addictive. I usually buy the jarred kind because that tomato-infused olive oil they use is a fantastic base for sweating onions or frying off spices. For this recipe, you can also buy them in cans. Love them as much I do? Learn to make your own at home here.
We are using a good portion of tomatoes because when they simmer down, they become soft and their juices add so much to this sauce. If you want to reduce the sauce down a little to thicken it, allow the coconut milk to cook off for a couple minutes on low heat. If you’re serving with an accompaniment like couscous that will absorb all that liquid, serve immediately to enjoy all that rich broth.
While we’re using a skillet, you could also use a crockpot for this recipe. This would be ideal for a cheaper cut like chicken thighs which are often more flavorful. Cook on low in the crockpot for 4-6 hours, checking for super juicy chicken after 4 hours. A great tip for juicier chicken breasts is to let them rest for about 5 minutes after cooking. As the chicken cools, the juices are sealed in. If you’ve ever sliced into chicken immediately after cooking, you’ll notice liquid pooling out of the meat, leaving behind dry and tough-tasting chicken. In this recipe, the chicken gets a chance to rest while you work on finishing the sauce.
What should I serve this creamy sun-dried tomato chicken with?
Although I could just drink this sauce from a jug, this Creamy Sun-dried Tomato Chicken works well with many accompaniments. I like it with mashed potato, brown rice or garlic bread. In spite of the not-so-traditional coconut milk, this even works surprisingly well with a penne or fusilli pasta. To boost the nutritional content of your meal up, I think creamy nutmeg spinach or Balsamic Sautéd Swiss Chard would be lovely sides. If you’re looking to lower your carbohydrates and overall calories, have you tried our Garlic Zucchini Noodles? Grate parmesan over the top if you fancy and finish with fresh black pepper.
Creamy Sun-Dried Tomato Chicken
- 2 tablespoons olive oil
- 3 cloves garlic finely chopped
- salt and pepper
- 4 chicken breasts fillets
- 1/2 cup chicken broth
- 1/4 cup sun-dried tomatoes finely chopped
- 1 cup canned coconut milk
- 1/4 cup basil freshly chopped
- In a large skillet, heat olive oil over medium heat. Add garlic to oil and cook until aromatic, about 60 seconds.
- Sprinkle chicken breasts with salt and pepper, then toss into the skillet. Cook until golden brown on both sides, then add chicken broth and sun-dried tomatoes to the skillet, cover and cook until the chicken is cooked through. Remove cover, transfer chicken to serving platters.
- Stir in coconut milk into the skillet. Spoon sauce over chicken. Top with fresh basil, serve and enjoy!
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Editor’s Note: Originally published October 18th, 2014.