• Katherine Arthurs

Easy Sun Dried Tomato Pan Seared Chicken with Herbs

I'm challenging summer today. Feeling like a fresh herb and chicken dish will bring the sun and heat to my body. What do you think? I mean SUN DRIED tomatoes :) Get it??

The sun-dried tomatoes are the star of the show in this dish. The earthly texture, rich flavor and heaven sent oil - grab a piece of bread and dip...well, first make this chicken and thank me later!

Easy Sun Dried Tomato Pan Seared Chicken with Herbs

2-4 boneless chicken breast

salt & pepper

1/2 teaspoon dried thyme

1 teaspoon coconut oil (or oil of your choosing)

1/2 onion, sliced

1 8.5 oz jar of sun-dried tomatoes in oil

1/2 chicken bone broth (or vegetable stock or water)

1 small bunch flat leaf parsley, chopped

2 scallions, chopped

Sprinkle the chicken with salt, pepper and thyme on both sides. Heat a heavy duty pan over medium heat. Add and melt the coconut oil. Once the pan is hot (you may have to turn the heat up to high), add the sliced onion and chicken breast. Cook for 4-6 minutes on one side and flip over, once it is browned and the sides of the raw chicken start to turn white in color (like they are cooked). Turn the heat to medium/low. Add the sun-dried tomatoes and bone broth. Cover the pan with a lid. Cook for 4-6 minutes or until the center of the chicken is JUST done.

Sprinkle with parsley and scallions. Serve hot and spoon the cooking liquid and tomatoes over the plate.

*Serve this with a salad, rice or over pasta would be great!