Description
This easy Chicken With Sun-Dried Tomato Recipe is creamy and rich, but it’s also a dairy-free one-skillet dinner. Perfect for a weeknight!
Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 teaspoon dry parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons of olive oil
- 1 cup sliced sweet onion
- 2 garlic cloves, minced
- 1 cup diced sun dried tomato
- 2 tablespoons cooking white wine
- 2 tablespoons lemon juice
- 14.5 oz. can of coconut milk
- 1/2 cup sliced fresh basil
Instructions
- In a small bowl add garlic powder, dry oregano, parsley, onion powder, salt, and ground black pepper. Stir to combine.
- Season both sides of the chicken breasts with spice blend.
- Heat a large skillet to medium high heat. Add olive oil to pan along with chicken breasts. Cook each side for 6-9 minutes (depending on thickness) until they are 165 degrees.
- Remove chicken from pan. Add the sweet onions to the pan, saute until translucent, about 2-3 minutes. Add garlic to the pan and saute for 30 seconds.
- Next add in cooking white wine. Stir to get the goodness off the bottom of the pan. Add in the sun dried tomatoes, lemon juice, and coconut milk. Stir and bring to a boil.
- Add Chicken to the cream sauce and let cook for 5 minutes.
- Remove from heat, top with fresh basil and serve!
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 446
- Sugar: 8 g
- Sodium: 663 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 98 mg
