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!
[adthrive-in-post-video-player video-id=”xSt3bdG7″ upload-date=”2018-10-26T11:13:21.000Z” name=”Creamy Sundried Tomato Chicken” description=”This one pan dish takes less then 30 minutes to make and is so rich and flavourful. The chicken is cooked in a delicious sauce that is packed with cherry tomatoes, onions, garlic, sundried tomatoes and lots of basil! This recipe is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free & SCD”]
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Just made this recipe, it was delicious! I made a few modifications, used chicken thigh, didn’t bread it and added mushrooms. I doubled the recipe for meal prep and so glad I did!
We loved it. Delicious!
Delicious! We cut a corner by just leaving it in a large pan rather than using the oven – otherwise followed the recipe and it was all good. Will definitely repeat. Thanks!
Thanks for the feedback Richard! Great to hear that it works without baking too
So yummy! This was such an easy delicious meal thank you for the recipe!
Thanks for the kind comment Mia!
Did you use bone in, or boneless chicken?
I used boneless for a shorter cook time but you could use bone in and increase the cooktime in the oven by approximately 15 minutes until they are completely cooked through.
Are you able to use soy milk in place of the almond milk here?
Yes definitely, any kind of milk would work.
I don’t have a cast iron skillet, do you have any other recommendations in order to be able to bake it as well as stove-top?
I would suggest preparing it in a pan on the stove and then transferring the mixture to a oven proof dish for the final baking portion of the recipe.
Made this for dinner tonight!! Amazing!!!! Used light coconut milk cause that is all I had. Served over Trader Joe’s cauliflower gnocchi. Winner winner chicken dinner
Yea!! So happy to hear that it was a success! I bet the sauce was super creamy with the coconut milk.
Made this last night and it was a huge hit! Great recipe!
Yea!! So happy to hear that you enjoyed the recipe!
Everyone in the house loved this and you’ve managed to win over the ever picky miss Olivia once again. winner winner, chicken dinner. Literally!