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.
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.