Tuscan Creamy Sun-Dried Tomato Chicken

Tuscan Creamy Sun-Dried Tomato Chicken

Some recipes just don’t taste as great on the second day as they do on the first, but this recipe tastes just as delicious! This creamy sun-dried tomato chicken dish is perfect for meal prep and makes excellent leftovers.

The richness of the whipping cream combined with the tangy sun-dried tomatoes creates a delicious, well-balanced meal that's high in protein and healthy fats. The chicken breast provides a lean protein source, while the olive oil and Parmigiano Reggiano add heart-healthy fats. Italian seasoning and chili flakes give the dish a flavorful kick, and the basil leaves offer a fresh finish—all of which provide a multitude of vitamins and minerals that are important for our health. However, if you’re like me and prefer healthier options, substitute the heavy whipping cream with coconut or cashew cream. Not only is it delicious, but it’s a great dairy-free option, too!

Play around with the options—you will not be disappointed.

Enjoy a nutritious meal that’s just as tasty the next day!

Ingredients: 

• 0.75 Lbs Chicken Breast (boneless, skinless)
• Sea Salt & Black Pepper (to taste)
• 1 1/2 tbsps Extra Virgin Olive Oil
• 2 Garlic (clove, minced)
• 1/2 cup Whipping Cream (or coconut/ cashew cream)
• 1/4 cup Chicken Broth
• 1/3 cup Sun Dried Tomatoes (sliced)
• 1/2 tsp Italian Seasoning
• 1/4 tsp Chili Flakes
• 1/3 cup Parmigiano Reggiano (finely grated)
• 1/3 cup Basil Leaves (torn)

Instructions: 

1. Season the chicken breast with salt and pepper.
2. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. Once hot, place the chicken in the pot and sear for five minutes per side or until lightly browned. Remove the chicken and set aside.
3. Reduce the heat to medium-low and add the garlic. Cook until just fragrant, about 30 seconds. Add the cream, broth, sun dried tomatoes, Italian seasoning, chili flakes, and parmesan.
4. Whisk everything together and return the chicken to the pot. Bring to a simmer and reduce the heat to low. Cover partially and cook for eight to 12 minutes, depending on thickness, until cooked through.
5. Divide the chicken evenly between plates and top with basil. Enjoy!