Baked Creamy Sun-Dried Tomato Chicken
This baked, creamy sun-dried tomato chicken is one of those easy, satisfying dinners that looks like you spent hours in the kitchen but comes together with minimal fuss. Tender, boneless skinless chicken breasts are bathed in a rich, tangy coconut-milk-based sauce studded with sun-dried tomatoes, garlic, onion, and bright basil. It’s cozy comfort food with Mediterranean flavors and a silky sauce perfect for spooning over rice, pasta, or a mound of wilted spinach. Follow the step-by-step instructions to get perfectly cooked chicken and a sauce that clings to every bite.
Why you’ll love this recipe
- Simple ingredients: Pantry-friendly items like canned coconut milk, sun-dried tomatoes, and dried Italian seasoning come together into a restaurant-style dinner.
- One-pan finish: After a quick stovetop sauté, the chicken finishes baking in the oven right in the sauce—less cleanup, more flavor.
- Versatile: Serve over pasta, rice, cauliflower mash, or tucked into crusty bread for a saucy sandwich.
- Bright finish: Fresh basil and a splash of vinegar balance the richness of the coconut milk for a rounded, flavorful sauce.
Ingredients
- 1 ½ to 2lbs boneless skinless chicken breasts (4 large breasts)
- 1 Tbsp avocado oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 (15-oz) can full-fat coconut milk
- ½ cup chicken broth
- 1 Tbsp cider vinegar or rice vinegar
- 1 cup sun-dried tomatoes, drained
- ⅓ cup kalamata olives, finely chopped, optional
- 2 tsp Italian seasoning
- 3/4 tsp sea salt, to taste
- 4 cups baby spinach, optional
- 1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour, as needed for thickening
- ⅓ cup fresh basil, chopped
Equipment
- Ovenproof skillet or a large, oven-safe baking dish and a stovetop skillet for browning
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Knife and cutting board
- Small bowl for mixing thickener
Prep tips
- Pat the chicken dry before cooking to help it brown evenly.
- Drain the sun-dried tomatoes well if they’re packed in oil or liquid.
- If your chicken breasts are very uneven in thickness, pound them gently to an even thickness so they bake at the same rate.
- Have your tapioca flour or gluten-free flour mixed with a little cold water and ready to thicken the sauce toward the end.
Step-by-step instructions
- Preheat the oven: Set your oven to 375°F (190°C). Place an ovenproof skillet on the stovetop over medium-high heat if using one, or have a skillet ready to brown the chicken before transferring to a baking dish.
- Brown the chicken: Pat the chicken breasts dry with paper towels and season them lightly with a pinch of the sea salt. Add 1 Tbsp avocado oil to the hot skillet. Sear the chicken breasts for 2 to 3 minutes per side, until they develop a golden-brown crust. The goal is color, not full cooking. Remove the chicken to a plate and set aside.
- Sauté the aromatics: Reduce the heat to medium. Add the finely chopped large yellow onion to the same skillet and cook, stirring occasionally, for about 3 to 4 minutes, until the onion becomes translucent and soft. Add the minced garlic and continue to cook for 30 to 60 seconds, until fragrant—but don’t let the garlic brown.
- Create the sauce base: Pour the full-fat coconut milk and ½ cup chicken broth into the skillet with the onions and garlic. Stir to combine, scraping up any browned bits from the bottom of the pan. Add 1 Tbsp cider vinegar (or rice vinegar) to brighten the flavor, then stir in 1 cup drained sun-dried tomatoes and ⅓ cup finely chopped kalamata olives if you’re using them.
- Season the sauce: Sprinkle 2 tsp Italian seasoning and the remaining 3/4 tsp sea salt into the sauce. Stir thoroughly so the seasonings distribute evenly. Bring the mixture to a gentle simmer over medium heat, letting it bubble for 2 to 3 minutes to meld flavors.
- Return chicken to the pan: Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over each breast. If your skillet is not ovenproof, transfer the sauce to a large baking dish and arrange the chicken breasts in the sauce there.
- Bake until cooked through: Place the skillet or baking dish in the preheated oven. Bake at 375°F (190°C) for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Cooking time will depend on breast thickness. Remove from the oven when done.
- Add spinach and finish the sauce: Return the skillet to the stovetop set to medium-low. Add 4 cups baby spinach to the sauce and stir until wilted, about 1 to 2 minutes. If you prefer the spinach warmed in the oven, add it in the last 5 minutes of baking instead.
- Thicken the sauce if needed: If the sauce is thinner than you’d like, mix 1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour with an equal amount of cold water in a small bowl until smooth. Slowly whisk the slurry into the simmering sauce, 1 tablespoon at a time, stirring constantly, until the sauce reaches your desired thickness. Allow it to simmer for an additional 1 minute after adding the slurry so the starch cooks through and the sauce becomes glossy.
- Finish with basil and adjust seasoning: Stir in ⅓ cup chopped fresh basil, tasting and adjusting with additional sea salt if necessary. The fresh basil adds brightness and balances the richness of the coconut milk and tang of the sun-dried tomatoes.
- Serve: Spoon the creamy sun-dried tomato sauce over each chicken breast and serve immediately with your choice of sides—steamed rice, gluten-free pasta, roasted vegetables, or a simple green salad work beautifully.
Troubleshooting and tips for success
- Sauce too thin: Use the tapioca flour or gluten-free flour slurry to thicken gradually. Stir constantly and only add more thickener if needed.
- Chicken overcooked: To prevent dryness, sear on the stovetop to brown quickly, and use an instant-read thermometer to pull the chicken as soon as it reaches 165°F (74°C).
- Flavor balance: Coconut milk is rich; the vinegar and basil cut that richness. Taste before serving and add a splash more vinegar or a pinch more salt if the sauce feels flat.
- No oven-safe pan: Brown the chicken in a skillet, transfer the sauce and chicken breasts to a baking dish, and bake as directed.
Serving suggestions
- Serve the chicken over long-grain rice to soak up the creamy sauce.
- Toss with gluten-free pasta and a sprinkle of extra fresh basil for a hearty pasta dinner.
- Place on a bed of wilted greens or steamed vegetables for a lighter meal.
- For family-style dinners, place the skillet in the center of the table and let everyone spoon sauce over their plates.
Make-ahead and storage
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from splitting.
- For longer storage, freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop.
Variations and swaps
- Mushroom boost: Add sliced cremini or button mushrooms when you sauté the onions for extra umami.
- Herb mix: Swap half the basil for fresh parsley if you prefer a milder finish.
- Less tang: Use a milder vinegar like rice vinegar instead of cider vinegar if you want a subtler acid note.
- Olive-free: Omit the kalamata olives if you don’t like briny bites; the sun-dried tomatoes still provide robust flavor.
Notes on ingredients
- Use full-fat coconut milk for the creamiest texture; light coconut milk will make the sauce thinner.
- Sun-dried tomatoes packed in oil add extra richness; if you have those, drain them before adding. If yours are dry-packed, consider rehydrating briefly in hot water or the chicken broth.
- Tapioca flour and gluten-free all-purpose flour both work as thickeners. Tapioca keeps the sauce glossy and is a great grain-free option.
Final thoughts
This Baked Creamy Sun-Dried Tomato Chicken is a reliable weeknight winner that feels a little special. It balances creaminess, acidity, and herbaceousness in a way that makes leftovers taste just as good the next day. With straightforward steps—sear, simmer, bake, and finish—you’ll have dinner on the table without stress, and plenty of sauce to savor with your favorite side. Give it a try for your next cozy dinner, and don’t skip the fresh basil at the end; it makes all the difference.
Baked Creamy Sun-Dried Tomato Chicken
A rich, creamy baked chicken with sun-dried tomatoes, olives, spinach, and fresh basil in a coconut milk sauce.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Heat the avocado oil in a large heavy-bottomed skillet or pot over medium-high heat.
- Add the chopped onion and sauté, stirring occasionally, until translucent, about 5 to 8 minutes.
- Stir in the minced garlic and cook for about 2 minutes until fragrant.
- Add the coconut milk, chicken broth, vinegar, drained sun-dried tomatoes, chopped kalamata olives (if using), Italian seasoning, and 3/4 tsp sea salt; bring the mixture to a full boil.
- Add the baby spinach to the bubbling sauce, cover the skillet for 1 to 3 minutes to wilt, then stir the spinach into the sauce.
- Whisk in 1 to 2 Tbsp tapioca flour or gluten-free flour a little at a time until no clumps remain, then continue boiling and stirring frequently until the sauce has thickened, about 5 to 10 minutes; taste and adjust salt or vinegar as needed.
- Place the chicken breasts in a large casserole dish and lightly sprinkle them with additional sea salt.
- Pour the sun-dried tomato sauce over the chicken, stirring gently so the breasts are well coated.
- Bake in the preheated oven for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and sprinkle with chopped fresh basil before serving.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Spinach is optional and wilts quickly in the hot sauce.
- Adjust thickener amount to reach desired sauce consistency.
- Check chicken temperature with a thermometer to ensure doneness.
