Creamy Sun-dried tomato chicken

Creamy Sun-dried tomato chicken

This recipe is a new top five favorite!

Trust me. It takes a little work on the front end,
but it’s so worth it on the back end.

I actually loved making it and of course eating it :)
You’ll lick the plate clean!

This recipe is your excuse to go get a
Dutch oven if you haven’t yet.
If you don’t want to splurge on a Le Creuset,
I have this one from World Market
and it’s perfect for this amazing bread too :) 


    • 1/4 cup corn starch (or unmodified potato starch)
    • 1 Tbsp salt
    • 1 tsp freshly ground pepper
    • 4 large chicken breasts, (or 8 chicken thighs…even more flavorful, but I always prefer chicken breasts. Either will work great!) 
    • 3 Tbsp olive oil (*divided and used at different times)
    • 1 yellow onion, diced thinly
    • 3/4 cup sliced sun-dried tomatoes (i used ones that are packed in oil, but dry ones work as well)
    • 1 Tbsp minced garlic
    • 1 tsp Italian seasoning (or shakes of oregano, thyme, & parsley)
    • 13.5 oz can coconut milk
    • 1 cup chicken stock or broth
    • Shredded basil, to top

    • Mix together the corn starch, salt, and pepper in a medium sized bowl. Toss the raw chicken in the mixture until fully coated.
    • Heat 2 T. of the olive oil in a large oven-proof frying pan or ceramic coated dutch oven. (I use my dutch oven from World Market– this one— and it’s perfect!) Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
    • Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and sauté for 2 minutes. Add the sun-dried tomatoes, garlic, Italian seasoning, and red pepper and sauté for another 30 seconds.
    • Add the coconut milk can and chicken broth and bring everything 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 Dutch oven with lid (or if using another pan, use an oven safe lid) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  • Remove from the oven and top with shredded basil just before serving. You can cut up the chicken into pieces, or serve as individual breasts on top of quinoa, brown rice, or with veggies on the side. Also great with homemade bread to soak up extra sauce :) Try not to lick the plate!!!
    Bon appetit!

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