Sundried tomatoes are SO underrated.
They’re chewy, tart, slightly sweet and totally addicting.
This chicken is swimming in a creamy (but cream-less) sauce flavored with garlic, onions, fresh basil and you guessed it — sundried tomatoes!
My mom tells me sundried tomatoes were HOT in the 80s but might have been almost too popular in recipes that they might have burnt out. Well I’m here to bring them back to the spotlight!!!!! *queue the picket signs!*
This recipe is:
- Packed with flavor
- Keto friendly
- Low carb
- Made in one pan
- Ready in less than 30 minutes!
If you’re not dairy-free you can add in a little parmesan to the sauce for even more creaminess!
Here’s how you’ll make the chicken:
- Season the chicken breasts, then brown them on both sides in the skillet.
- Try not to move the chicken around so you get a nice golden crust!
- Sauté the onions, garlic and sundried tomatoes.
- Whisk in the almond milk and bring to a simmer.
- Add the chicken back to cook through!
TIPS FOR MAKING CREAMY SUNDRIED TOMATO CHICKEN
- Bring the chicken to room temperature before browning to lessen oil splatters in the pan.
- You can easily swap chicken breasts for chicken thighs – they’ll just cook a little longer in the sauce before serving.
- No almond milk? No problem! You can use coconut milk, cashew milk or dairy milk if it’s nonirritating.
I can’t wait for you to taste this juicy, creamy, flavorful chicken!
Creamy Sundried Tomato Chicken
- 3 boneless, skinless chicken breasts
- ½ onion, diced finely
- 2 cloves garlic, minced
- ½ cup sundried tomatoes
- 1 ¼ cup plain almond milk
- 2 tbs. chopped basil leaves
- 1 tbs. gluten-free flour
- 3 tbs. olive oil, divided
- salt and pepper
- In a medium or large skillet, warm 2 tbs. olive oil. Season the chicken breasts well salt and pepper on both sides, then place them "pretty side" down in the hot pan.
- After 4 minutes, flip the chicken over and cook for another 4 minutes. Place the chicken onto a plate and lower heat to medium low.
- Warm 1 tbs. olive oil in the same pan, then add the diced onions. Sauté for 2 minutes before adding the garlic and tomatoes, cooking for another 3 minutes.
- Sprinkle in the gluten-free flour and whisk in the almond milk to combine. Bring to the sauce to a simmer, then add the chicken breasts (and any juices from the plate) back to the pan.
- Cook the chicken for 10-12 more minutes in the pan or until cooked through! Top with basil leaves right before serving. Serve chicken plated with the sauce over top!