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Homemade Baked Creamy Sun-Dried Tomato Chicken photo

Baked Creamy Sun-Dried Tomato Chicken

This Baked Creamy Sun-Dried Tomato Chicken is a flavor-packed dish that’s easy to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 to 2 lbs boneless skinless chicken breasts Choose 4 large breasts for best results.
  • 1 Tbsp avocado oil for cooking
  • 1 large yellow onion finely chopped
  • 5 cloves garlic minced
  • 1 can (15-oz) full-fat coconut milk for creaminess
  • ½ cup chicken broth for moisture and flavor
  • 1 Tbsp cider vinegar or rice vinegar for acidity
  • 1 cup sun-dried tomatoes drained
  • ½ cup kalamata olives finely chopped (optional)
  • 2 tsp Italian seasoning for flavor
  • 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
  • ½ cup fresh basil chopped

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 400°F (200°C) for even cooking.
  2. 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.
  3. 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.
  4. Step 4: If desired, add tapioca flour to thicken the sauce, whisking until incorporated. Simmer until the desired consistency is reached.
  5. Step 5: If using, stir in baby spinach and cook until wilted, about 2 minutes.
  6. Step 6: Place chicken in a baking dish and pour the sauce over it, coating well.
  7. Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until chicken is cooked through.
  8. 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!