Baked Creamy Sun-Dried Tomato Chicken

There’s something incredibly comforting about a dish like Baked Creamy Sun-Dried Tomato Chicken. I remember the first time I made this—it was a cozy evening, and the scent of sautéed onions and garlic filled my kitchen, wrapping around me like a warm hug. As I stirred the creamy sauce, I couldn’t help but dream about cozy dinners with family and friends, all gathered around the table, sharing stories and laughter over a delicious meal. This recipe became a staple in my home, as it not only satisfies those cravings for comfort food but also delights with its rich flavors and vibrant colors. The combination of the sun-dried tomatoes, creamy coconut milk, and tender chicken creates a culinary experience that feels both luxurious and homey. Whether it’s a casual weeknight dinner or a special occasion, Baked Creamy Sun-Dried Tomato Chicken always steals the show.

Ingredients Required for Baked Creamy Sun-Dried Tomato Chicken

The ingredients for Baked Creamy Sun-Dried Tomato Chicken come together to create a dish that’s not only packed with flavor but also a good balance of nutrition. Each ingredient plays a crucial role in building the dish’s character—from the savory notes of the chicken to the bright tang of sun-dried tomatoes. Let’s explore what makes these ingredients key players!

• 1 ½ to 2 lbs boneless skinless chicken breasts – This is the star of the dish, providing a hearty and satisfying base.
• 1 Tbsp avocado oil – Perfect for sautéing with a high smoke point, adding healthy fats to the dish.
• 1 large yellow onion, finely chopped – Offers a sweet and aromatic base when sautéed.
• 5 cloves garlic, minced – Adds depth and flavor to the sauce.
• 1 (15-oz) can full-fat coconut milk – Gives the sauce its creamy texture and richness.
• ½ cup chicken broth – Enhances the savory flavor profile of the dish.
• 1 Tbsp cider vinegar or rice vinegar – Introduces a zesty brightness.
• 1 cup sun-dried tomatoes, drained – Brings a sweet and tangy flavor that elevates the dish.
• ⅓ cup kalamata olives, finely chopped, optional – Adds a briny contrast to the creamy sauce.
• 2 tsp Italian seasoning – Infuses the dish with a flavorful herb blend.
• ¾ tsp sea salt to taste – Essential for enhancing all the flavors.
• 4 cups baby spinach, optional – Adds nutrition and a pop of color.
• 1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour – Used for thickening the sauce if needed.
• ⅓ cup fresh basil, chopped – Gives the dish a fresh, aromatic finish.

Directions for Baked Creamy Sun-Dried Tomato Chicken

Making Baked Creamy Sun-Dried Tomato Chicken is as enjoyable as it is rewarding. Follow these steps, and you’ll create a dish that will impress everyone at your table!

1. Preheat your oven to 350 degrees Fahrenheit. This ensures that your chicken will bake evenly and perfectly.
2. In a thick-bottomed pot or skillet, heat the avocado oil over medium-high heat. Add the chopped onion and sauté, stirring occasionally until the onion becomes translucent, approximately 5 to 8 minutes. The onion will become soft and fragrant, forming the base of your sauce.
3. Stir in the minced garlic and continue to sauté for another 2 minutes. You want the garlic to become aromatic without browning, as burned garlic can turn bitter.
4. Add the full-fat coconut milk, chicken broth, vinegar, sun-dried tomatoes, optional kalamata olives, Italian seasoning, and sea salt into the pot. Bring this mixture to a full boil, allowing all the flavors to meld together.
5. Once boiling, transfer the baby spinach to the pot. Cover it for about 1 to 3 minutes to allow it to wilt. Stir it in afterwards so it blends well into the sauce.
6. Add the tapioca flour (or gluten-free flour) and whisk the sauce until there are no clumps. You’ll notice the sauce beginning to thicken as you stir.
7. Continue cooking the sauce at a boil for about 5 to 10 minutes, stirring frequently. Keep an eye on the consistency, and taste for flavor, adding more sea salt or vinegar if needed.
8. Transfer the chicken breasts to a large casserole dish. Lightly sprinkle them with sea salt to enhance their flavor.
9. Pour the sun-dried tomato sauce over the chicken breasts, stirring gently to ensure the chicken is well-coated. This is where the magic happens as the chicken absorbs all those delicious flavors.
10. Bake in the preheated oven for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. You’ll know it’s done when the chicken is juicy, and the sauce is bubbling.
11. Once cooked, serve the chicken with your choice of side dishes. I recommend steamed rice or noodles to soak up that creamy sauce, or go for cauliflower rice and roasted or sautéed vegetables for a healthier twist.

Expert Tips about Baked Creamy Sun-Dried Tomato Chicken

To elevate your experience with Baked Creamy Sun-Dried Tomato Chicken, here are some expert tips you should consider. These insights will help you perfect this dish and make it your own!

• Storage: Leftover Baked Creamy Sun-Dried Tomato Chicken can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stovetop or in the microwave.
• Freezing: You can freeze this dish for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
• Serving Suggestions: Pair this dish with a fresh garden salad or garlic bread for a complete meal. The creaminess of the sauce contrasts deliciously with a crunchy salad.
• Make it Spicy: If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce into the sauce for an extra kick.
• Meal Prep Friendly: This recipe is great for meal prep. Cook a larger batch, and portion it into individual servings for an easy grab-and-go lunch throughout the week.

Serving This Baked Creamy Sun-Dried Tomato Chicken

When it comes to serving Baked Creamy Sun-Dried Tomato Chicken, the options are as delightful as the dish itself. Here are some ideas to enhance your meal experience:

• Pair with Starches: Serve it over fluffy rice, pasta, or quinoa to soak up the delicious sauce.
• Fresh Salads: A light salad with mixed greens, cherry tomatoes, and a citrus vinaigrette brightens the meal.
• Perfect for Gatherings: This is a fantastic dish for dinner parties or family gatherings; it’s impressive yet simple to prepare.
• Seasonal Vegetables: Roasted asparagus or sautéed green beans make excellent side dishes, adding a fresh touch.
• Comforting Option: For a cozy movie night, serve it with garlic bread and a side of mashed potatoes.
• Leftover Lunches: Use leftovers in wraps or sandwiches for a delicious next-day meal.

FAQ

Conclusion

Baked Creamy Sun-Dried Tomato Chicken is not just a dish; it’s an experience that brings warmth and comfort to any table. With its rich flavors and creamy sauce, it’s a recipe that’s bound to impress anyone who tries it. I encourage you to give it a go—you’ll find that it quickly becomes a favorite in your household!

Baked Creamy Sun-Dried Tomato Chicken

The ultimate comfort food, Baked Creamy Sun-Dried Tomato Chicken is a creamy, flavorful dish that’s easy to prepare and irresistible. Perfect for dinner any night of the week, this meal is sure to satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ to 2 lbs boneless skinless chicken 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
• ¾ 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

• Wooden Spoon
• Whisk
• Large Pot
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a thick-bottomed pot or skillet, heat the avocado oil over medium-high heat. Add the chopped onion and sauté, stirring occasionally until the onion becomes translucent, approximately 5 to 8 minutes.
3. Stir in the minced garlic and continue to sauté for another 2 minutes.
4. Add the full-fat coconut milk, chicken broth, vinegar, sun-dried tomatoes, optional kalamata olives, Italian seasoning, and sea salt into the pot.
5. Bring this mixture to a full boil, allowing all the flavors to meld together.
6. Once boiling, transfer the baby spinach to the pot.
7. Cover it for about 1 to 3 minutes to allow it to wilt.
8. Add the tapioca flour (or gluten-free flour) and whisk the sauce until there are no clumps.
9. Continue cooking the sauce at a boil for about 5 to 10 minutes, stirring frequently.
10. Transfer the chicken breasts to a large casserole dish.
11. Lightly sprinkle them with sea salt to enhance their flavor.
12. Pour the sun-dried tomato sauce over the chicken breasts, stirring gently to ensure the chicken is well-coated.
13. Bake in the preheated oven for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
14. Once cooked, serve the chicken with your choice of side dishes.

Notes

Here are some tips to enhance your experience with Baked Creamy Sun-Dried Tomato Chicken: Storage: Leftover Baked Creamy Sun-Dried Tomato Chicken can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stovetop or in the microwave. Freezing: You can freeze this dish for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container. Serving Suggestions: Pair this dish with a fresh garden salad or garlic bread for a complete meal.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.