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.
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.
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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Other Tasty Recipes
- Quick and Easy Garlic Shrimp
- Chicken Bahn Mi Bowls
- Crispy Ranch Chicken Drumsticks
- Crispy Lemon Pepper Chicken Drumsticks
- Easy Baked Honey Mustard Chicken
- Sweet and Spicy Fried Chicken
- Sheet Pan Tomato Lemon Chicken
- Grandma’s Morrocan Chicken Cous Cous
- Lemon Caper Picatta Meatballs
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
Ingredients
Method
- 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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