Creamy, tangy, saucy– these are all adjectives I would use to describe my paleo creamy sun dried tomato chicken. I was so surprised by the final result the first time I made this. This skillet meal was an idea that sounded great, but I worried the execution wouldn’t live up to my expectation.
The coconut cream can seem scary, but this sauce is not sweet or tropical tasting in the slightest. The nutritional yeast adds a cheesy flavor, and white wine adds just the right amount of acidity to balance it all out. Trust me, Chandler would be all over me if he tasted even the slightest bit of sweet coconut, and he literally drank the rest of the sauce off the plate. Haha, please don’t tell him I admitted that to everyone!
Lemon Drop: Time Saver
The best time saver when cooking chicken is to pound it thin. Chicken breast is such a weird shape, and tends to cook unevenly. Thinning out the chicken helps it cook quickly and evenly. To pound out the chicken, make two large pieces of plastic wrap. Place one on the counter, chicken on top, and then top the chicken with the second piece. With a firm hand, pound out the chicken into an even 1/4 inch thickness. No worries if you don’t have a mallet. A rolling pin, or even heavy bottomed skillet would also work fine.
This meal is perfect for a quick weeknight entree, or a date night dinner. I love that it’s just two servings. Serve this creamy sun dried tomato chicken with a side of pasta, rice, or even a crusty piece of bread. This dish is asking for a starch to swirl up that last bit of sauce on the plate. Furthermore, a glass of chilled white wine is a perfect compliment to the wine in the sauce and makes this meal even more elegant.
Don’t forget to check out my other dairy free recipes. They’re Chandler approved swaps that are sure to have you & your family or guests fooled!
Creamy Sun Dried Tomato Chicken
Ingredients
For the Sauce
- 1 c full-fat coconut milk
- ½ c white wine can sub for chicken broth for whole30
- 1 ½ tsp nutritional yeast
- ½ tsp arrowroot starch
- ¼ tsp basil
- ¼ tsp oregano
- pinch garlic powder
For the Chicken
- 2 chicken breasts
- 8 oz mushrooms quartered
- ¼ c sun dried tomato halves packed
- salt to taste
- pepper to taste
- olive oil as needed
- wedge lemon to serve
Instructions
Prep The Sauce
- In a measuring cup or bowl, whisk together the coconut milk, wine, arrowroot starch, spices, and nutritional yeast. Set aside.
Cook the Chicken
- Pound out each chicken breast with a mallet, rolling pin, or skillet, until about ¼ inch thick all over. Season each side of the chicken with salt and pepper.
- Prep mushrooms and sundried tomatoes, as mentioned in the ingredient list.
- Heat a few tablespoons olive oil in a skillet over medium heat.
- Add chicken to the hot skillet and cook until just browned, about 3-5 minutes each side. Remove from pan and set aside.
- Add mushrooms and sundried tomatoes to the skillet and cook for 4-5 minutes, or until browned.
- Pour sauce mixture into the pan with the vegetables and bring to a simmer. Cook for another 4-6 minutes, or until sauce starts to thicken.
- Add chicken back to skillet and cook for an additional 4-6 minutes, or until cooked through.
- Remove from heat and serve with a lemon wedge.
