Creamy Sun-Dried Tomato & Basil Chicken
This Creamy Sun-Dried Tomato & Basil Chicken is an easy t0 make one pan meal that takes just 30 minutes to prepare! The chicken is lightly coated in almond flour and pan seared before being smothered in a delicious creamy sauce made with garlic, sun-dried tomatoes, cherry tomatoes and basil. This recipe is Whole30, Paleo and Dairy Free.
I was recently eating dinner at a restaurant with someone who ordered the most amazing looking dish of creamy pasta. Penne, grilled chicken and cherry tomatoes were tossed in the most heavenly smelling creamy sun-dried tomato sauce and then sprinkled with basil; to say I had dinner envy would be an understatement.
So I took matters into my own hands and decided to try and create a healthy spin on the dish, minus the pasta and rich cream.
I am so happy with how this chicken turned out. The almond flour coating gives the chicken a nice golden crust and then it is baked in an almond milk based sauce that is packed with garlic, onions and sun-dried tomatoes. I added in cherry tomatoes for a bit of freshness and then sprinkled everything with a load of basil.
If you are feeling like Martha Stewart then you can make your own sun-dried tomatoes at home in a dehydrator. To keep things clean and SCD legal, I use the sun-dried tomatoes from Whole Foods which contain just tomatoes and salt. I prefer these over the sun-dried tomatoes packed in oil as I find that they often contain preservatives.
I think you guys are going to love this recipe. If you want to make it extra creamy and indulgent you could swap half or all of the almond milk for coconut milk, but I personally prefer the light and lower calorie option of just almond milk.
I used chicken breasts but I think that this would taste just as good with chicken thighs or even a white fish or prawns. You can also cut the chicken up into small pieces and serve everything over spaghetti squash.
Love easy one pan chicken recipes? Here are a few others you might enjoy:
- Honey Mustard Chicken
- Garlic Mushroom & Bacon Chicken Thighs
- Sesame Lemon Chicken
- Citrus & Herb Chicken
- Creamy Mushroom Chicken
- Chicken, Artichoke & Asparagus Picatta
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Sun-Dried Tomato & Basil Chicken
Ingredients
- 1/3 cup almond flour
- 1/4 tsp salt
- 1/2 tsp pepper
- 4 chicken breasts
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic
- 2/3 cup sun-dried tomatoes roughly chopped
- 1 cup cherry tomatoes
- 1 cup almond milk
- 1 cup chicken stock
- 1/2 cup chopped fresh basil
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Combine the almond flour, salt and pepper in a bowl and dredge the chicken breasts in the flour, making sure to evenly coat it on all sides.
- Heat the olive oil in a large cast iron skillet. On medium high heat, sear the chicken breasts until golden on both sides (approx 3 minutes per side) and then transfer to a plate.
- Add the chopped onion and garlic to the skillet and cook for 3 minutes until the onion begins to soften. Add in the sundried tomatoes, cherry tomatoes, almond milk and chicken stock and bring to a boil and let cook for about 5 minutes so that the sauce can begin to thicken.
- Return the chicken breasts to the pan and then place the entire skillet in the oven to bake for approximately 15 minutes until the chicken breasts are completely cooked through.
- Once the chicken is cooked, remove the skillet from the oven and stir in the chopped basil. Enjoy!
Nutrition
Absolutely delicious! A family favourite in my house that I make regularly
My husband and I absolutely loved this recipe! I didn’t have almond flour, so I made some almond meal in the nutribullet. I also wanted to do thighs instead so I used 6 in place of the breast. I also used oat milk instead of almond, and I swapped the chicken stock for bone broth as that’s all I had. Fair fee substitutions but it turned out incredible and hubby went for seconds.
Finally something I can eat that is so so satisfying. Thank you!
Was skeptical as I have never had sun-dried tomatoes but wanted to try them, and the whole family loved it! Added some Parmesan on the top at the end of baking and used ground up GF crackers and some GF flour for my breading. It was wonderful!
This was absolutely delicious! Followed the recipe exactly
I had to leave a message because I made this last night and it was DELICIOUS. We don’t follow Whole30 so I used regular flour and regular milk, but did everything else as directed and it was so good! I will definitely he making this again.
Delicious and easy to make! I even added some sliced fresh mozzarella at the end. A great way to use up some of my fresh basil!
Is it possible to get macro nutrition for this recipe? Thanks so much!