Description
Discover how to make a delicious Creamy Tuscan Chicken with Sun Dried Tomatoes recipe that’s rich in flavor and easy to prepare. Perfect for a cozy dinner at home!
Ingredients
- – 4 chicken breasts (about 600g)
- – 1 large egg
- – 3 tbsp (45 ml) plain (all-purpose) flour (replace with gluten-free flour blend if needed)
- – 1/4 tsp (1 ml) salt
- – 1/2 tsp (3 ml) freshly ground black pepper
- – 1/2 tsp (3 ml) dried oregano
- – 1/2 tsp (3 ml) dried thyme
- – 1/2 tsp (3 ml) paprika
- – 1/4 tsp (1 ml) garlic salt
- – 2 tbsp (30 ml) olive oil
- – 1 tbsp (15 ml) olive oil
- – 1 onion, peeled and sliced
- – 2 cloves garlic, peeled and minced
- – 1/2 tsp (3 ml) dried oregano
- – 1 tsp (5 ml) paprika
- – 160g (1 cup) sun-dried tomatoes
- – 1 red bell pepper, de-seeded and sliced
- – 1 tbsp (15 ml) tomato puree (paste for US)
- – 90ml (1/3 cup) white grape juice
- – 240ml (1 cup) chicken stock (use bouillon for gluten-free)
- – Pinch of salt and pepper
- – 90ml (1/3 cup) coconut cream
- – 50g (1/2 cup) dairy-free cheese, grated
- – 90g (3 packed cups) fresh baby spinach
- – 1 tbsp (15 ml) chopped parsley
Instructions
- Set your oven to 160C/320F (fan) and get rid of any fatty bits on the chicken breasts.
- Beat the egg gently in a shallow dish.
- In another shallow dish, combine the flour with the salt, pepper, oregano, thyme, paprika, and garlic salt.
- Warm up 2 tablespoons of the olive oil in a large pan over medium-high heat.
- Coat the chicken breasts in the egg, then cover them with the flour mixture.
- Cook the chicken in the pan until it turns golden on both sides.
- Transfer the chicken to a tray and place it in the oven for 10 minutes to finish cooking while you prepare the sauce.
- Pour the remaining olive oil into the pan and heat it on medium.
- Add the onion to the pan and cook for 3-4 minutes until it begins to soften.
- Stir in the garlic, oregano, paprika, sun-dried tomatoes, red pepper, and tomato paste, and cook for 2 minutes, stirring with a spatula.
- Pour in the grape juice and let it bubble for 2 minutes.
- Add the chicken stock, along with a pinch of salt and pepper, and bring to a boil, then let it simmer for 5 minutes.
- Stir in the coconut cream, dairy-free cheese, and spinach, and cook until the spinach wilts.
- Take the chicken out of the oven and check if it’s cooked through by cutting into the thickest part to see if it’s no longer pink, then add it to the pan with the sauce and cook for a few more minutes.
- Serve with a garnish of chopped parsley and enjoy it with pasta, zoodles, rice, or sautéed potatoes.
Notes
- For a healthier option, use skinless chicken breasts.
- Adjust salt and pepper to taste.
- For a richer sauce, add more coconut cream.