Baked Creamy Sun-Dried Tomato Chicken
If you’re on the hunt for a comforting dish that’s packed with flavor and easy to prepare, look no further than this Baked Creamy Sun-Dried Tomato Chicken! This dish combines juicy chicken breasts with a rich, creamy sauce made from coconut milk and sun-dried tomatoes, creating a meal that’s perfect for weeknight dinners or special occasions. With just a handful of ingredients, you can whip up a restaurant-quality dish that will impress your family and friends. Let’s dive into the details of this delicious recipe!
Why This Recipe Works
The secret to the success of Baked Creamy Sun-Dried Tomato Chicken lies in its beautifully balanced flavors and textures. The combination of creamy coconut milk with tangy sun-dried tomatoes creates a rich sauce that envelops the chicken, ensuring each bite is bursting with flavor. Baked instead of fried, this dish offers a healthier option without sacrificing taste. Plus, the addition of fresh spinach and aromatic herbs elevates the dish, making it both nutritious and satisfying.
Ingredient Breakdown
- 1 to 2 lbs boneless skinless chicken breasts: Choose 4 large breasts for the best results. They cook evenly and stay juicy.
- 1 Tbsp avocado oil: A healthy fat that enhances the flavor and helps with browning.
- 1 large yellow onion, finely chopped: Adds sweetness and depth to the sauce.
- 5 cloves garlic, minced: Infuses the dish with a robust flavor.
- 1 (15-oz) can full-fat coconut milk: Provides creaminess without dairy, ideal for a lush sauce.
- ½ cup chicken broth: Adds additional moisture and flavor.
- 1 Tbsp cider vinegar or rice vinegar: Introduces a subtle acidity that brightens the dish.
- 1 cup sun-dried tomatoes, drained: The star ingredient, offering a sweet and tangy flavor.
- ½ cup kalamata olives, finely chopped (optional): For an added briny punch.
- 2 tsp Italian seasoning: A blend of herbs that complements the other flavors perfectly.
- ¾ tsp sea salt to taste: Enhances all the flavors in the dish.
- 4 cups baby spinach (optional): Adds a nutritious element and vibrant color.
- 1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour (as needed for thickening): Helps achieve your desired sauce consistency.
- ½ cup fresh basil, chopped: A fragrant herb that brings freshness and brightness.
Appliances & Accessories
- Oven: For baking the chicken to perfection.
- Skillet: Ideal for sautéing the onions and garlic before adding the sauce.
- Baking dish: To hold the chicken and sauce while it bakes.
- Measuring cups and spoons: Essential for accurate ingredient quantities.
- Sharp knife and cutting board: For chopping your ingredients with ease.
Baked Creamy Sun-Dried Tomato Chicken: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures that your chicken cooks evenly and develops a lovely golden color.
Step 2: Sauté the Aromatics
In a large skillet, heat the avocado oil over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Prepare the Sauce
Pour in the full-fat coconut milk and chicken broth, stirring to combine. Add the cider vinegar, sun-dried tomatoes, optional kalamata olives, Italian seasoning, and sea salt. Let the mixture simmer for about 5 minutes to meld the flavors together.
Step 4: Thicken the Sauce
If you prefer a thicker sauce, sprinkle in 1 to 2 tablespoons of tapioca flour or gluten-free all-purpose flour, whisking until fully incorporated. Allow the sauce to simmer for a few more minutes until it reaches your desired consistency.
Step 5: Add the Spinach
If using, stir in the baby spinach and cook until wilted, about 2 minutes. This adds a lovely green hue and extra nutrients to the dish.
Step 6: Combine Chicken and Sauce
Place the boneless skinless chicken breasts in a baking dish. Pour the creamy sun-dried tomato sauce over the chicken, ensuring each piece is well coated.
Step 7: Bake the Chicken
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8: Garnish and Serve
Once cooked, remove the dish from the oven and let it rest for a few minutes. Sprinkle with freshly chopped basil before serving. Pair this dish with your favorite side, such as rice, quinoa, or a fresh salad.
Flavor-Forward Alternatives
- Substitute coconut milk with heavy cream for a richer sauce if you don’t need a dairy-free option.
- Use sun-dried tomatoes packed in oil for a more intense flavor.
- Add crushed red pepper flakes for a spicy kick.
- Incorporate other vegetables like bell peppers or zucchini for added nutrition and color.
Author’s Commentary
This Baked Creamy Sun-Dried Tomato Chicken has become a staple in my household. It’s not only simple but also incredibly satisfying. The combination of flavors is divine, and the creamy sauce is something I could eat by the spoonful! I love experimenting with different herbs and spices to make it my own every time. Plus, the leftovers (if there are any!) are just as good the next day, making it perfect for meal prep.
Leftovers & Meal Prep
If you find yourself with leftovers, this dish stores beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave. You can also freeze the creamy sun-dried tomato chicken for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat as desired.
Handy Q&A
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more flavor and tenderness to the dish. Just adjust the cooking time to ensure they reach the proper internal temperature.
Can I make this dish dairy-free?
Yes! This recipe is naturally dairy-free, thanks to the use of full-fat coconut milk. Enjoy it without any dairy products!
What can I serve with Baked Creamy Sun-Dried Tomato Chicken?
This dish pairs wonderfully with rice, pasta, or a fresh green salad. You can also serve it over zucchini noodles for a low-carb option!
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and marinate the chicken in it a few hours in advance before baking. Just be sure to cover it and refrigerate until you’re ready to cook.
What to Make After This
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If you loved this recipe for Baked Creamy Sun-Dried Tomato Chicken, be sure to share it with your friends and family! They’ll thank you for introducing them to such a flavorful dish. Don’t forget to tag me in your culinary creations on social media—I can’t wait to see how yours turns out!
This Baked Creamy Sun-Dried Tomato Chicken is not just a meal; it’s an experience. With its comforting flavors and creamy texture, it’s a dish that brings everyone together at the table. Enjoy every bite!
Baked Creamy Sun-Dried Tomato Chicken
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C) for even cooking.
- Step 2: In a large skillet, heat the avocado oil over medium heat. Sauté the onion until soft, about 5 minutes. Stir in garlic and cook for another minute.
- Step 3: Pour in coconut milk and chicken broth, stirring to combine. Add vinegar, sun-dried tomatoes, olives, Italian seasoning, and salt. Simmer for 5 minutes.
- Step 4: If desired, add tapioca flour to thicken the sauce, whisking until incorporated. Simmer until the desired consistency is reached.
- Step 5: If using, stir in baby spinach and cook until wilted, about 2 minutes.
- Step 6: Place chicken in a baking dish and pour the sauce over it, coating well.
- Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until chicken is cooked through.
- Step 8: Let rest for a few minutes before serving. Garnish with fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months; thaw overnight in the refrigerator.
- For a richer sauce, substitute coconut milk with heavy cream.
- Add crushed red pepper flakes for a spicy kick.
- Experiment with vegetables like bell peppers or zucchini for added nutrition!
