Creamy Sun-Dried Tomato Chicken

Serve this sun-dried tomato chicken by itself, or add a grain!

This creamy sun-dried tomato chicken is the perfect healthy, spring-time meal! It’s delicious by itself without having to serve it over vegetables, whole grains, or pasta but it’s extra filling if you do! Serve it with a side of vegetables or a salad.

Suzy Robertson shares the recipe.

For more recipes and ideas from Suzy, connect with her online at @Suzysnaturalhealthmovement and www.learntocookhealthy.com.

Creamy Sun-Dried Tomato Chicken

INGREDIENTS

• 8 chicken tenderloins or 4 chicken breasts
• 2 Tbsp. olive oil from sun-dried tomato jar
• Salt & pepper, Italian seasonings, & smoked paprika
• 2 Tbsp. butter
• ½ c. chopped onion
• 4 cloves garlic (I like fresh but you can use pre-minced garlic in a jar)
• 8 oz. jar sun-dried tomatoes, julienned (buy in jar with oil)
• 1 c. chicken broth
• ½-1 c. cream
• 1/2 c. grated Parmesan cheese
• 2 c. spinach
• Your choice to serve it over zucchini noodles, cauliflower rice, pasta, wild rice, etc.

METHOD

1. Cook whichever whole grain, vegetable, or pasta you’re using according to package directions to serve under the chicken & sauce. If using zucchini noodles, sauté them in a hot pan for just a couple of minutes with some avocado oil, salt & pepper. .
2. Rinse thawed chicken & pat dry & season with salt, pepper, Italian seasonings & smoked paprika. You can keep the chicken whole or dice it into pieces. Whatever you would like. Pieces will cook faster.
3. Pour 2 Tbsp. olive oil from the sun-dried tomato jar into a large skillet over medium heat. Add the chicken breasts and sprinkle with salt, pepper, Italian seasonings & smoked paprika until well-seasoned. Cook for about 3-4 minutes on each side until browned. Don’t turn them until they’re browned on the first side. They are done when they’re no longer pink in the middle & the chicken registers 165 degrees.
4. While the chicken is cooking, chop your onion & garlic. You can also chop your sun-dried tomatoes if you want them smaller than they came in the jar but drain them first.
5. Once the chicken is done and no longer pink, transfer grilled chicken to a plate, set aside and cover with a piece of aluminum foil.
6. To make the sauce, add 2 Tbsp. butter to the same pan. Put the chopped onion in the butter and let cook for a couple minutes until they’re getting soft over medium heat. Then add the garlic, sun-dried tomatoes and spinach. Let it cook for another minute.
7. Add the chicken broth, cream, and parmesan cheese. Whisk together ingredients in pan until combined and smooth. Once it comes to a small boil, turn down heat to low and let simmer for 2-3 minutes. Adjust seasoning if needed (I always add a little more salt & pepper).
8. Add the chicken back to the pan to reheat for a couple minutes. Then serve over vegetables, pasta or whole grain of your choice & top with a little more parmesan. Enjoy!