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Baked Creamy Sun-Dried Tomato Chicken

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.