Creamy Sundried Tomato Chicken
Last updated Aug 24, 2022
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Creamy Sundried Tomato Chicken
Serves: 6
Total: 40 min
Prep: 15 min
Cook: 25 min
4.5
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Recipe Preparation
- 2.5 lbs. Boneless Skinless Chicken Tender Pieces, pounded flat
- ⅓ cup Flour (we used a GF flour blend)
- 1 tsp. Salt
- ½ tsp. Black Pepper
- ¼ cup Olive Oil
- 2 cups chopped Red Onion
- 6-8 cloves minced Garlic
- ¾ cup jarred Sundried Tomatoes packed in Oil, oil drained
- 2 tsp. Dried Oregano
- 2 tsp. Dried Basil
- 3.5 cups Cauliflower Florets (can use frozen – thawed)
- 1 cup Chicken Broth
- 1 cup canned Artichoke Hearts, drained and quartered
- 1.5 cups Milk of choice (we used Almond Milk)
- Fresh Basil
- Egg Noodles or Pasta, to serve with
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Recipe Instructions
1
Mix the flour, salt, and pepper in a bowl and pour onto a large plate. Dredge the chicken pieces and set aside.
2
In a large pan, heat 1.5 tablespoons olive oil over medium heat. Sear half the chicken for 1–2 minutes per side. Repeat with the remaining chicken. Set all aside.
3
Add the last tablespoon of oil and sauté onions for 2–3 minutes until soft. Add minced garlic and stir until fragrant.
4
Add sundried tomatoes, stir, and nestle the chicken back into the pan. Sprinkle with dried oregano and basil.
5
Arrange cauliflower florets over the chicken and pour in ½ cup chicken broth. Let simmer covered for about 3 minutes.
6
Stir gently, add the remaining broth, and cover again to steam for a few more minutes.
7
Uncover and use your
ThermoPro TP19 Instant-Read Thermometer
to ensure the thickest chicken pieces reach 165°F internally.
8
Stir in almond milk and artichoke hearts. Let sauce thicken to your liking. Add fresh basil and season to taste. Serve with egg noodles or pasta.
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