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Creamy Sun-Dried Tomato Chicken

Creamy Sun-Dried Tomato Chicken

Author: Heidi Boortz
Servings : 4


  • 1/4 cup tapioca starch
  • 1 Tbsp kosher salt
  • 1 tsp pepper
  • 4 boneless, skinless chicken breast about 2 lbs
  • 3 Tbsp coconut oil
  • 1 yellow onion diced
  • 1 cup sun dried tomatoes
  • 1 Tbsp bottled minced garlic
  • 1 1/2 tsp Italian seasoning
  • 3 cups baby spinach
  • 1 pint mushrooms quartered
  • 1 can coconut milk
  • 1 cup Chicken broth no sugar listed in ingredients
  • 1 cup fresh basil cut into ribbons


  • Cut Chicken into bite-sized chunks. Combine starch, salt, and pepper in a large zip top bag. Add chicken. Shake to coat chicken. Set aside.
  • Heat 2 Tbsp of the coconut oil in a large skillet. Add chicken. Brown on all sides, about 2 minutes per side. Set aside. (Note: chicken does not have to be cooked all the way through at this point.)
  • Add remaining oil to pan. Add onion. Sauté 2 minutes. Add tomatoes, garlic, italian seasoning, spinach, and mushrooms. Sauté until spinach is wilted a bit and mixed in.
  • Add coconut milk, broth and chicken and bring to a boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through.
  • Serve with shredded basil.
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