Wow. This Creamy Sun Dried Tomato Basil Chicken is going to become a new favorite on your dinner rotation.
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!
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
Creamy Sun-Dried Tomato Basil Chicken
- 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.
NadiaMarch 1, 2023 at 1:01 am
LOVED this recipe!! If you love tomatoes, this is your dish. So easy to make and very satisfying!
Kait SFebruary 28, 2023 at 6:29 pm
This is so delish! Will be adding to the frequently cooked list. Don’t skip on the toasted pine nuts, really makes for a nice bite in this well balanced and flavorful dish!
AlexFebruary 28, 2023 at 8:59 pm
So happy you loved it!
ErinFebruary 24, 2023 at 2:56 pm
Hi! Would it be ok to sub boneless skinless chicken thighs here?
AlexFebruary 24, 2023 at 8:23 pm
Yes, that would work here for sure!
VictoriaFebruary 23, 2023 at 11:48 pm
Let me preface this by saying I do not really like tomatoes BUT this was very, very delicious. The sauce reminds me of a vodka sauce almost, it’s so tasty. I added 1 cup orzo and 1 extra cup of broth (at the add broth step) and continued to cooked it as described in recipe (7-9 min) and it came out perfect. Love love love this!!
AndreaFebruary 20, 2023 at 4:13 pm
Excited to make this tonight? Can I sub grape tomatoes instead of cherry?
AlexFebruary 20, 2023 at 4:44 pm
Yes! That would be just fine!
SusanFebruary 20, 2023 at 12:14 am
Another fantastic recipe ! This recipe was easy to make and so full of flavor. Thank you , Alex !
MaríaFebruary 19, 2023 at 10:22 pm
You mention oven save pan but there is no oven step?
AlexFebruary 20, 2023 at 7:10 pm
don’t know what i was doing there… thanks for pointing that out!
Lindsey WilsonFebruary 16, 2023 at 1:51 am
Alex- you. Are. Amazing! I’ve been eating whole 30 the last month and a half w my husband and about 90% of my meals are your recipes! My husband now asks before new meals “if this that defined dish girl’s recipe” lol aka he loves it haha. Thank you! Love everything and I mean it!!! I’m your biggest fan. I buy your cookbook for people all the time as gifts and pre-mark all my favorite recipes in it!
AlexFebruary 16, 2023 at 11:52 am
you are making me blush!!!! THANK YOU SO MUCH. Makes my heart sing to hear you love my recipes!!! xoxo
ClaireFebruary 14, 2023 at 3:29 pm
Hi I’m excited to try this recipe. As I’m learning more about cooking, I am curious why you specify an oven safe pan? Thanks!
KatieFebruary 11, 2023 at 10:37 pm
At what step would you recommend adding the orzo? I made the recipe the other day and it was delicious. I would like to try the orzo next time, just not sure when or how much extra liquid I should be adding.
JennaFebruary 10, 2023 at 1:45 am
A great weeknight dish! I added some orzo to the sauce and some extra liquid and it turned out great!
AlexFebruary 10, 2023 at 6:33 pm
love that idea!!
LizFebruary 8, 2023 at 7:07 pm
CameronFebruary 8, 2023 at 2:35 am
Yum – whole family loved! Thank you!
AlexFebruary 8, 2023 at 12:48 pm
Amazing!!! Love to hear that.
CameronFebruary 8, 2023 at 2:04 am
Yum! Loved by the whole family!
BrynFebruary 8, 2023 at 1:26 am
Alex never disappoints, but this one was a HUGE hit for the whole family — even my toddlers were grabbing seconds. Came together quickly without much chopping prep required – always a win for this mama!
AlexFebruary 8, 2023 at 12:49 pm
So happy you loved it, Bryn!
Julianna HegerFebruary 7, 2023 at 1:13 pm
YUM! This recipe was a big hit. The flavors are just amazing and it is easy to make. I served with pasta and broccoli.
AlexFebruary 7, 2023 at 3:27 pm
So glad you loved it, thanks for commenting!
JeanneFebruary 9, 2023 at 3:51 am
I can’t wait to make this! Can you share what brand of coconut milk you used? Was it canned? Could I substitute nut pods creamer for thr coconut milk? Thank you!
AlexFebruary 10, 2023 at 6:38 pm
Hi!! I always use this brand when cooking: https://amzn.to/3HPuQ9u it’s my personal favorite!!
You can use original (unflavored) nutpods! just make sure if it’s coming out of the fridge it has a second to come to room temp, as it has the tendency to curdle.
MaryFebruary 14, 2023 at 3:19 am
Super yummy! A little disappointed, at least my chicken was not anywhere near as crumbly and crispy as yours, just really looked like golden chicken breast and not breaded like the photo. Otherwise it was yummy!
AlexFebruary 14, 2023 at 1:45 pm
The Chicken should just be golden brown– not crispy! It’s just super golden here in the photo with lots of Salt and Pepper! 🙂 With the sauce– it wouldn’t stay crispy so I just get them nice and golden with the cassava flour first plus it helps thicken the sauce! 🙂 glad you enjoyed the flavors.
SRFebruary 7, 2023 at 1:18 am
Delicious and so easy to make! Also very forgiving if you’re short on an ingredient or need to swap. For example, I had half & half and forgot the basil but was still a 10/10.
Will definitely be a regular. Thank you, Alex for another winner.
AlexFebruary 7, 2023 at 1:35 am
Yay!! Thank you so much, Sunny! glad you enjoyed it.