This dairy free Creamy Sun Dried Tomato Chicken recipe is loaded with tomato flavor and a nice pop of basil for freshness! And it’s all made in one skillet for easy clean up!
If you love chicken, you should try these tasty Buffalo Chicken Quinoa Bowls for another easy lunch or dinner idea!
Creamy Sun Dried Tomato Chicken
Do you have a style that you like? A style that you tend to lean towards?
I think most people do. Which is why we have groupings like contemporary, farmhouse, tuscan, preppy, bohemian, sporty… they all describe what you tend to ‘lean’ towards.
Personally I think you can have a food style too.
I LOVE LOVE LOVE everything and anything Tex-Mex. And I think you know that already, if you’ve been following for anytime. That is hands down my favorite to cook and I KNOW I’ve nailed the flavor profiles on it. Just call me the next Bobby Flay!
But I’m also a sucker for Balsamic. Whether it’s Balsamic Reduction or just straight up Balsamic Vinegar. There is nothing like a good sweet syrupy balsamic to make a dish pop!
I think if I had to nail down my food style it would be those two things. Which is why this dish is a huge accomplishment for me! It’s definitely not in my wheel house. But I wanted to challenge myself and try it anyways.
I’ve had a jar of sun dried tomatoes sitting in my pantry for a while now and finally pulled my big girl panties up and made a dish worth showing you!
I think my favorite thing about this dish is the depth of flavor it has.
How to Make Sun Dried Tomato Chicken
There is a subtle spice blend that’s rubbed all over the chicken and then seared in. The best part about cooking everything in one skillet is you don’t waste the flavors that stick to the pan. You can keep building on them! Which is exactly what I did in this dish.
After the chicken is seared I threw in the aromatics, the onions and garlic. Sautéed those up and got some flavor from the skillet. Then I added in cooking wine to deglaze the pan. What does deglaze mean? Adding a liquid to a hot pan you stir/scrap the bottom of the pan to get all the bits on the bottom of the pan off and incorporate them in the liquid for maximum flavor!
Then of course I added in the rest of the ingredients and brought it to a boil so I knew all the flavors were having a good time in the pan and getting to know one another. For the final stage I added the chicken back in, let it cook in the liquid a bit and then topped it with fresh basil (kinda like the cherry on top if you will.)
Everything about this dish was incredible! I just kept trying the sauce all along the way until I got the flavors I liked, which is my absolute favorite way to cook.
I served this Creamy Sun Dried Tomato Chicken over a bed of brown rice noodles and it was absolutely killer! I seriously can’t wait to hear what you guys think!
Bon Appetit ya’ll and Happy Friday! Woohoo!!!
Creamy Sun Dried Tomato Chicken
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: American
Description
This dairy free Creamy Sun Dried Tomato Chicken recipe is loaded with tomato flavor and a nice pop of basil for freshness! And it’s all made in one skillet for easy clean up!
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 teaspoon dry parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons of olive oil
- 1 cup sliced sweet onion
- 2 garlic cloves, minced
- 1 cup diced sun dried tomato
- 2 tablespoons cooking white wine
- 2 tablespoons lemon juice
- 14.5 oz. can of coconut milk
- 1/2 cup sliced fresh basil
Instructions
- In a small bowl add garlic powder, dry oregano, parsley, onion powder, salt, and ground black pepper. Stir to combine.
- Season both sides of the chicken breasts with spice blend.
- Heat a large skillet to medium high heat. Add olive oil to pan along with chicken breasts. Cook each side for 6-9 minutes (depending on thickness) until they are 165 degrees.
- Remove chicken from pan. Add the sweet onions to the pan, saute until translucent, about 2-3 minutes. Add garlic to the pan and saute for 30 seconds.
- Next add in cooking white wine. Stir to get the goodness off the bottom of the pan. Add in the sun dried tomatoes, lemon juice, and coconut milk. Stir and bring to a boil.
- Add Chicken to the cream sauce and let cook for 5 minutes.
- Remove from heat, top with fresh basil and serve!
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 446
- Sugar: 8 g
- Sodium: 663 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 98 mg
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
More Easy Chicken Recipes
Honey Sriracha Grilled Chicken Thighs
Strawberry Avocado Chicken Salad with Balsamic Vinaigrette
15 comments on “Creamy Sun Dried Tomato Chicken”
We just made this for dinner tonight and it was DELISH!! We love flavour and there are lots of great flavour combos in there! I used chicken thighs (because that’s what I had on hand) and had to use lemon as a de-glazer because I didn’t realize I was out of white cooking wine until the last minute. I also subbed fresh tarragon instead of basil, because it’s what is available right now. HOWEVER, the tarragon just added another burst of unique yumminess and I would use it again in this recipe in a heart beat. I also appreciated not using dairy – the coconut milk worked perfectly, lots of very creamy sauce and zero heavy feeling afterwards. This is for sure a winner, winner chicken dinner. Sorry. Had to say it. Because it’s just true. haha YUMMM and some left overs for lunch tomorrow too!!
hahaha.. love it! Winner Winner Chicken Dinner for sure and I love the tarragon addition. I’m gonna try that next time!
really really nice recipe, we all enjoyed it. Thank you
So happy you enjoyed this recipe!
Wow! I am stunned. I was terrified this was going to be super coconut-y. I asked my SO what he thought I used as the base, and he couldn’t tell it was a coconut based sauce. If I didn’t make it, I wouldn’t have been able to tell, either! Great flavor. I grilled my chicken, and it turned out divine – making it again this week! Thanks for the wonderful recipe.
Ohh love that you grilled the chicken for extra flavor. Brilliant girl! So glad you enjoyed all the flavors in this dish Hailey!
This was quite good! I didn’t change too much, just things to suit what I had on hand (ACV instead of white wine, dry basil instead of fresh), and it was a beautiful day so I thought why not grill the chicken? Marinated it for ~10 minutes in the oil from the sun dried tomatoes and spice mix. I was afraid that the dish would come out too coconut-y, but nobody could tell that the base was coconut. 🙂
I will be making this again, thank you for the recipe. Served it with rice and cucumber salad. I can’t wait for basil to be in season, it would undoubtedly be better using fresh!
Love that you grilled the chicken for extra flavor then cooked it in the sauce. YUM!
This is dinner tomorrow! Looks amazing!
One-skillet meals are my favorite. And that sauce looks so creamy and delicious!
That looks positively mouthwatering, YUM!
Sounds like you and I like to cook the same way. I love Tex-Mex as well, and I have an entire cabinet full of different types of balsamic vinegars. There is a couple different oils in there too, but its mostly vinegar. LOL The other thing I love to make is chicken with lots of sauce, which is why this recipe looks so delicious to me! I really want to try this!
haha… great minds think alike.. and apparently have the same taste! 🙂
This looks absolutely wonderful! So creamy and delicious!
I love a good chicken dish, the flavors in this one are perfect! Thank you for sharing 🙂