This post may contain affiliate links. Please read our disclosure policy.

Wow. This Creamy Sun Dried Tomato Basil Chicken is going to become a new favorite on your dinner rotation. 

Creamy Sun Dried Tomato Basil Chicken

Easy enough to make on a Wednesday, but impressive enough to entertain guests on the weekend, this Creamy Sun Dried Tomato Basil Chicken is packed with big flavor in every single bite. 

Chicken is lightly dusted in cassava flour and seared until golden brown in a skillet. Once that is set aside, sun dried tomatoes are sauteed along with shallots, garlic and cherry tomatoes until they blister and begin to burst open. Finished with a little tomato paste to help richen up the flavor of the broth and cream, this dish is mega-packed with beautiful flavor and textures. 

My husband, a sun-dried tomato skeptic, was blown away by the flavors of this dish. Not to mention, my 10 and 7 -year-old daughters devoured it, too. The tomatoes burst open to let out a natural sweetness and brightness, while the sun-dried tomatoes add a tangy bite of umami. While ripe tomatoes also have umami, the intensely concentrated flavor of sun dried makes them an umami secret weapon that makes this dinner simply irresistible! 

Creamy Sun Dried Tomato Basil Chicken

I like to serve this dish with a little gluten-free brown rice pasta and some roasted broccoli. Anything simple pairs beautifully with this flavor-forward skillet dish.  I just know you are going to love this recipe as much as we did, happy cooking!


For Similar Recipes:

Pan-Roasted Chicken with Cherry Tomatoes 

Gluten-Free Chicken Piccata Meatballs

One-Pot Chicken Florentine Pasta

Tie-Dye Chicken

5 from 20 votes

Creamy Sun-Dried Tomato Basil Chicken

Gluten-Free, Grain-Free, Dairy-Free, Paleo, Whole30
Total: 35 minutes
Servings: 4


  • 4 small boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons cassava flour
  • 2 tablespoons extra virgin olive oil, plus more if needed
  • 1 pint cherry tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • ½ cup halved and thinly sliced shallot or 1 large shallot
  • ¾ cup julienne-cut sun-dried tomatoes packed in oil
  • 2 tablespoons tomato paste
  • 1 cup low-sodium chicken broth
  • 1 cup unsweetened full fat coconut milk, sub heavy creamer
  • ½ cup thinly sliced basil leaves
  • toasted pine nuts, optional for serving


  • Pat the chicken dry and season both sides with salt and pepper. In a shallow bowl, add the cassava flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
  • In a large, deep skillet, heat the oil over medium-high heat. Place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. Transfer to a clean plate and set aside.
  • Reduce the heat to medium and add the cherry tomatoes, red pepper flakes, garlic, shallot, and sun-dried tomatoes. Cook, tossing often, until the tomatoes begin to blister and soften, about 4 minutes.
  • Add the tomato paste and stir until well combined (it’s okay if the tomatoes begin to burst open and break). Stir in the chicken broth until the tomato paste is well incorporated and reduced by half, about 3 minutes.
  • Stir in the coconut milk and bring the sauce to a rapid simmer. Once simmering, reduce to a light and steady simmer (about medium to medium-low heat) and nestle the chicken back into the sauce and top with the basil. Cook, simmering uncovered, until the sauce has thickened and the chicken is cooked through, 7 to 10 minutes.
  • Top with toasted pine nuts (if using) before serving.


Calories: 385kcal, Carbohydrates: 15g, Protein: 28g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 820mg, Potassium: 990mg, Fiber: 3g, Sugar: 6g, Vitamin A: 968IU, Vitamin C: 33mg, Calcium: 50mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4
Calories: 385

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    What a incredible dish!! This was simple to make and looked super fancy to my dinner guests. I added extra chicken, the whole can of sun-dried tomatoes, and the whole can of coconut milk. Don’t skip the basil and pine nuts! I served it with roasted sweet potato wedges and lightly roasted broccoli finished with a squeeze of lemon. Truly awesome!!! Thank you Alex!

  2. Hi Alex! Excited to make this for my fiance tonight! Can I use arrowroot or almond flour instead of cassava flour?

  3. Hi! How would you adjust this for chicken thighs? You used to have a similar recipe on the blog with thighs that my family loved!

  4. We made this tonight with a 12″ cast iron skillet (which felt a little too small) and bone in skin on chicken thighs (which were delicious, but made the whole thing take longer to get fully cooked). We also ended up using heavy cream instead of coconut because that’s what we had on hand, and I’m wondering if there are other non-cow’s dairy subs you would recommend besides coconut milk? The flavor is truly amazing, and I worry about how much the coconut would dominate and change that delicious italiany red sauce goodness. Thank you for another great recipe!

  5. 5 stars
    I made this tonight for dinner everyone loved it. I wonder if these ingredients would make a good base for a tomato soup?

    1. Arrowroot works, but keep it mind that it gets a little gummier when cooked with the sauce and will thicken more aggressively- make sure you really shake off the excess flour and you might need a little extra broth to thin out the sauce.