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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

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