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Sun Dried Tomato Chicken

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This creamy sun-dried tomato chicken is a quick and flavorful skillet meal featuring tender chicken breasts in a rich garlic cream sauce with fresh basil. Perfect for a satisfying weeknight dinner in under 20 minutes.

Ingredients

  • 4 (8-oz) boneless skinless chicken breasts (whole or cut into strips)
  • 1 tsp sea salt (to taste)
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 2 tsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup sun-dried tomatoes, julienned (drained if packed in oil)
  • 1/2 cup fresh basil, cut into ribbons

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides with sea salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3–8 minutes per side until golden brown and almost cooked through, reaching an internal temperature of 160°F.
  3. Remove the chicken from the skillet, cover loosely with foil, and set aside.
  4. In a small bowl, whisk the arrowroot powder into the chicken broth until smooth.
  5. Add the minced garlic to the skillet, adding a little more oil if needed. Cook for about 1 minute until fragrant.
  6. Stir in the broth mixture, heavy cream, sun-dried tomatoes, and half of the basil. Bring to a gentle boil, then reduce the heat and simmer for 1–2 minutes until the sauce thickens. Adjust salt and pepper to taste.
  7. Return the chicken to the skillet and spoon the sauce over the top. Cook for 1–2 minutes more until the chicken reaches an internal temperature of 165°F.
  8. Garnish with the remaining fresh basil and serve immediately.

Notes

  • Coconut cream can be substituted for heavy cream to make the dish dairy-free.
  • Cornstarch or xanthan gum may be used instead of arrowroot powder as directed.
  • Serve over pasta, rice, mashed potatoes, or cauliflower rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/sun-dried-tomato-chicken/