Baked Creamy Sun-Dried Tomato Chicken

Baked Creamy Sun-Dried Tomato Chicken with fresh basil and garlic is a comforting dinner recipe, perfect for those who love their chicken saucy!

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"We love this recipe & serve it over polenta – highly recommend!"

INGREDIENTS

– chicken breasts – avocado oil – yellow onion – garlic

1

Preheat the oven to 350 degrees Fahrenheit. Heat the avocado oil in a thick-bottomed pot or skillet over medium-high heat and add the chopped onion.

2

Sauté, stirring occasionally, until onion is translucent, about 5 to 8 minutes. Stir in the garlic and sauté for another 2 minutes.

3

Add the coconut milk, chicken broth, vinegar, sun-dried tomatoes, kalamata olives, Italian seasoning and sea salt and bring the mixture to a full boil.

4

Transfer the spinach to the pot and cover it for 1 to 3 minutes to allow it to wilt before stirring it into the sauce.

5

Stir in the tapioca flour (or gluten-free flour) and whisk the sauce well until the clumps of flour are out.

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