Cooked - Sun-dried Tomato Lemon Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sun-dried Tomato Lemon Chicken

4.0

1½ - 2 pounds chicken breasts (boneless and skinless, 4 chicken breasts)

2 tablespoons olive oil (extra virgin)

Salt and pepper

1 tablespoon dried basil

¾ cup chicken stock

¼ cup unsweetened canned coconut milk

⅓ cup lemon juice

½ cup julienne cut sun-dried tomatoes (drained)

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon minced garlic (or 2 cloves garlic)

2 tablespoons brined capers (rinsed)

5 ounces fresh spinach (or spinach/arugula mix (my favorite))

Add olive oil to sauté pan or cast iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes.
Reduce heat to low. Add chicken stock, canned coconut milk, lemon juice, sun-dried tomatoes (make sure you drained the oil), salt, pepper, garlic, and capers. Cover and let simmer on medium low heat for 2 to 3 minutes to heat sauce.
Add spinach leaves. Stir a little so they're in the sauce and not just covering your chicken. Cover and let simmer for 2 to 3 minutes until leaves start to wilt.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 83 weeks ago

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