Description
Learn how to make a delicious One Pan Creamy Sun Dried Tomato Chicken With Spinach recipe that is easy to prepare and perfect for a quick weeknight meal.
Ingredients
- 2 large (500g) chicken breasts
- salt and pepper to taste
- 3 tbsp (45ml) all purpose flour
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) vegetable oil
- 3 cloves garlic, minced
- 240ml chicken stock
- 240ml coconut cream
- 120g grated plant-based cheese
- 1 tsp (5 ml) red pepper flakes
- 1/4 tsp (1 ml) dried oregano
- 1/4 tsp (1 ml) dried thyme
- 120g sun dried tomatoes, chopped
- 470ml baby spinach
- fresh basil, chopped
Instructions
- Slice the chicken breasts in half lengthwise to create thinner pieces. If desired, use a mallet to flatten and tenderize the thicker sections of the chicken.
- Sprinkle salt and pepper over the chicken pieces, then coat them with all-purpose flour.
- Heat a large pan over medium heat and pour in the olive oil along with the vegetable oil.
- Place the chicken in the pan, cooking each side for approximately 4 minutes or until thoroughly cooked. Remove and set aside.
- In the same pan, add minced garlic and sauté briefly for half a minute. Pour in the chicken stock, stirring to lift the flavorful bits stuck to the pan.
- Reduce the heat to medium-low and stir in coconut cream, grated plant-based cheese, red pepper flakes, oregano, thyme, and chopped sun-dried tomatoes. Allow to simmer for 5 minutes.
- Return the chicken to the pan, adding in the baby spinach. Let it simmer a bit longer until the spinach wilts and the chicken warms through.
- Top with chopped fresh basil and serve with your choice of rice or pasta.
Notes
- For a richer sauce, adjust the consistency by adding more coconut cream or chicken stock.
- Customize by including bell peppers or mushrooms for added flavor and nutrition.
- For a spicier dish, increase the red pepper flakes or add hot sauce for a kick.