Creamy Sun-Dried Tomato and Basil Chicken Recipe

Creamy Sun-Dried Tomato Basil Chicken

Gluten-Free, Grain-Free, Dairy-Free, Paleo, Whole30

Ingredients

• 4 small boneless, skinless chicken breasts
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons cassava flour
• 2 tablespoons extra virgin olive oil, plus more if needed
• 1 pint cherry tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 cup halved and thinly sliced shallot (or 1 large shallot)
• 3/4 cup julienne-cut sun-dried tomatoes packed in oil
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 1 cup unsweetened full-fat coconut milk (can substitute heavy cream if not avoiding dairy)
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup thinly sliced basil leaves
• Toasted pine nuts, optional for serving

Instructions

1. Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Place the cassava flour in a shallow bowl. Dredge each chicken breast in the flour, shaking off excess.
2. Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 2–3 minutes per side. Transfer the chicken to a clean plate and set aside.
3. Reduce heat to medium. Add the cherry tomatoes, crushed red pepper flakes, garlic, shallot, sun-dried tomatoes, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, tossing often, until the cherry tomatoes begin to blister and soften, about 4 minutes.
4. Stir in the tomato paste and cook until combined; it’s fine if some tomatoes burst and break. Add the chicken broth and stir, allowing the mixture to reduce by about half, roughly 3 minutes.
5. Pour in the coconut milk and bring the sauce to a rapid simmer. Reduce to a gentle simmer, nestle the seared chicken back into the sauce, and sprinkle the basil over the top. Simmer uncovered until the sauce thickens and the chicken is cooked through, 7–10 minutes.
6. Remove from heat, stir in the lemon juice, and adjust seasoning to taste. Serve topped with more fresh basil and toasted pine nuts if desired.

Notes & Tips

– To ensure even cooking, pound chicken breasts to an even thickness if needed. – If you prefer a richer sauce and are not avoiding dairy, substitute heavy cream for the coconut milk. – Use sun-dried tomatoes packed in oil for the best texture and flavor; drain or reserve a little of the oil to cook the shallots for extra depth. – Serve over gluten-free pasta, rice, or with roasted vegetables to keep the meal balanced and satisfying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat or in the oven until warmed through. The sauce may thicken after chilling; stir in a splash of broth or water when reheating if needed.

Nutrition

Calories: 385 kcal; Carbohydrates: 15 g; Protein: 28 g; Fat: 25 g; Saturated Fat: 14 g; Sodium: 820 mg; Fiber: 3 g; Sugar: 6 g. (Nutrition information is an approximation.)