Creamy Sundried Tomato Chicken
A rich, cozy skillet dinner where tender chicken simmers in a creamy coconut-based sundried tomato sauce. It’s fragrant, family-friendly, and perfect over rice on busy weeknights or casual gatherings. Submitted by Kyla & JR Burgess.
- 1/4 cup tapioca starch
- – 1 Tbsp. sea salt
- – 1 tsp. ground pepper
- – 5-6 boneless (skinless chicken breasts)
- – 3 Tbsp. extra virgin olive oil
- – 1 red onion
- – 3/4 cup sliced sundried tomatoes (not packed in oil)
- – 1 Tbsp. minced garlic
- – 1 tsp. italian seasoning (oregano, thyme, parsley)
- – large pinch red pepper flakes
- – 13.5 oz can coconut milk
- – 1 cup chicken stock (or broth)
- – basil (shredded on top after it’s cooked)
- – Rice for the chicken to go on top of
- Mix together the tapioca starch, salt and pepper in a medium-sized bowl. Toss the chicken in the mixture until fulled coated.
- Preheat the oven to 400 degrees.
- Heat 2 Tbsp. olive oil in a large oven-proof (I use a cast iron pan) or ceramic coated dutch oven. Add the chicken and brown on each side. When all the chicken is browned, remove it and set it aside.
- Add the remaining 1 Tbsp. olive oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sundried tomatoes, garlic, italian seasoning and red pepper flakes and saute for another 30 seconds.
- Add the coconut milk and chicken stock/broth and bring to a boil.
- Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
- Cover the pan with a lid or tinfoil and put in the oven. Let it cook for 45 minutes at 400 degrees. After the 45 minutes, reduce the heat to 300 degrees for another 20 minutes.
- Cook rice to be served with the chicken on top of it.
- Remove from the oven and top with shredded basil just before serving over rice.