This delicious recipe will have you begging for more!
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
Ingredients
- 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
Instructions
- 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!
Nutrition Information
Have you made this recipe?
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We want to hear what you think. Who did you make this for? Did you make any substitutions? Leave us a comment in the comments section below. Want to find virtual clean eating buddies? Join the conversation on Facebook!
Editor’s Note: Originally published October 18th, 2014.
can almond milk be substituted?
Jenn, Yes it can.
Is this the coconut milk in a can or carton?
Pat, Canned coconut milk.
I used unsweetened in a container, worked great.
When you put the coconut milk into the frying pan do you allow it to cook in the pan for a little bit?
Lisa M, Yes you can let it cook for a few minutes so that it will thicken.
Looks delish….can this be made in advance and re-heated?
EHerb, Yes this should reheat very well.
What size are the chicken breasts? Three ounces?
Brian, Each chicken breast is 6 to 8 ounces.
I made this last night with extra sundries toms, over brown rice. Delicious, and great leftovers.
Are the sundried tomatoes in a jar or do they need to be rehydrated?
Jeanne, The sundried tomatoes in the jar work well for this recipe.
This was a delicious meal. I served it with spinach salad.
omg so good!!!! XD
HI,
I first want to say that I use your website all the time for new recipes. I made this tonight and it was delicious. A big hit even with the picky eater I have around here.
However, I think the calorie count is way off! I have found that, recently, when I put my ingredients into My Fitness Pal to create a recipe, your calorie count is significantly less than My Fitness Pal says. This recipe was almost 100 calories more. For someone who watches their calories very carefully, it's a big disappointment to think that you've been on target all day and then go over because you trusted the calorie counts listed here.
That being said, this was excellent and I will make it again. I appreciate your recipes.
My clients absolutely love this recipe! But we were wondering, will Light Coconut Milk change the consistency of the "creamy" sauce?
Nina, If your clients or you use the lite coconut milk, just let the sauce simmer down for 5 to 8 minutes over medium heat. This will thicken the sauce as some of the water will evaporate out.
What would you serve as a side dish with this?
Christina, Brown rice, zucchini noodles: https://skinnyms.com/zucchini-noodles-aglio-et-oli… roasted broccoli: https://skinnyms.com/roasted-broccoli-with-red-pep… or swiss chard (or spinach): https://skinnyms.com/swiss-chard-simple-saute-reci… would all be good side ideas.
I made this tonight, it was delicious! I let the coconut milk cook until the sauce thickened. I will make this often! Thank you for the recipe.
Do you think this could be made in the crockpot?
Jenn, Yes you can cook this on low in the crockpot for 4-6 hours. Check chicken after 4 hours.
This is absolutely delicious!! Will definitely make this again and again.
Can you make this in the crockpot?
Lauren, Yes that would work. Add the ingredients and cook on low 4-6 hours until chicken is cooked through.
This is by far one of my favorite dishes ever!
We’re glad you love the Sun-dried Tomato Chicken, Stacey!
We just started the Paleo diet in the last month. Found this recipe and I’m so glad I did. This is definitely a keeper. Delicious!
Can I substitute Greek yogurt for coconut milk
Susan, Greek yogurt should work fine.