Creamy Sun-Dried Tomato Chicken

Looking for a delicious meal to make this week? You have got to try this easy Creamy Sun-Dried Tomato Chicken. It’s gluten-free and loaded with garlic, mushrooms, and spinach.

Creamy Sun-Dried Tomato Chicken

This has got to be one of the best meals I have ever made. The boys literally devoured this one. It’s packed with so much flavor, lots of fresh veggies, simmered in a drinkable creamy sauce.

I used chicken cutlets because they cook much faster than a chicken breast. If you are dairy-free, feel free to swap heavy cream for a can of coconut milk or milk. Serve this dish over a bed of mashed potatoes or rice. The creamy sauce so so good so be sure to pour that right over everything.

Creamy Sun-Dried Tomato Chicken

Ingredients

  • chicken cutlets
  • avocado oil
  • butter
  • garlic
  • heavy cream
  • tomato paste
  • sun-dried tomatoes
  • spinach
  • artichokes
  • chicken broth
  • dried oregano
  • mushrooms
  • basil
  • garlic powder
  • onion powder

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Creamy Sun-Dried Tomato Chicken

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I hope you enjoy this recipe. Let me know what you think by commenting below! Can’t wait to hear what you think.

Natalie

Creamy Sun-Dried Tomato Chicken

Creamy Sun-Dried Tomato Chicken

Looking for a delicious meal to make this week? You have got to try this easy Creamy Sun-Dried Tomato Chicken. It's gluten-free and loaded with garlic, mushrooms, and spinach.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4-5 chicken cutlets
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 tbsp avocado oil
  • 1 tbsp butter
  • 3-4 garlic cloves minced
  • 1 tbsp tomato paste
  • 1/3 cup sun-dried tomatoes rough chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 can quartered artichokes
  • 2.5 ounces spinach rough chopped
  • 5 oz mushrooms sliced
  • basil for garnish

Instructions
 

  • Season the chicken with salt, pepper, garlic powder, onion powder, and dried oregano.
  • Heat your skillet to medium heat and add the avocado oil. Cook the chicken for about 2 minutes per side.
  • Remove the chicken and add the butter and mushrooms and cook for about 2 minutes.
  • Add in the garlic, sun-dried tomatoes, and tomato paste. Cook for about 30 seconds.
  • Add in the chicken broth and heavy cream. Season with a little more salt and pepper.
  • Add in the artichokes, spinach, and chicken back in and reduce the heat to low. Cover and cook for another 12 minutes.
  • Serve over mashed potatoes or rice and lots of the creamy sauce. Garnish with fresh basil.

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