• Katherine Arthurs

One Pan Creamy Sun-Dried Tomato Chicken with Spinach

I've had a jar of oil packed sun-dried tomatoes, starring at me in my pantry. Basically screaming at me through the glass, for me to devour them.


WHY did it take me SO long to make this?


Let's jazz up the boring chicken breast + coat it with some cream (that's dairy free) + make this luxurious meal that comes together - perfect for any day of the week when you are short on time.


And finally, take a look at that ingredients list. So short + simple. I bet you have everything in your pantry + refrigerator right now. SO plan to make it this weekend or week!


One Pan Creamy Sun-Dried Tomato Chicken with Spinach


1 tablespoon olive oil

2-4 chicken breasts

salt + pepper

1/2 yellow onion, sliced

1 heaping teaspoon dried thyme

2 heaping tablespoons sun-dried tomatoes (packed in oil)

2 tablespoons tomato oil, from the jar

1 8 oz can of full fat coconut milk

2 handfuls fresh spinach


Heat a cast iron pan or other heavy duty pan on high heat with the olive oil in it. Sprinkle the chicken breasts with salt + pepper, on both sides.


When the pan is hot, add the chicken breasts. Don't move them until the sides start to turn white + they are crispy brown. Flip + turn the heat to medium. Add the sliced onion. Cook for 3-4 minutes.


Add the sun-dried tomatoes, oil from the jar + coconut milk. Sprinkle in a pinch of each salt + pepper. When the coconut milk comes to a simmer, cook for 2 more minutes. Turn heat off + add the fresh spinach. Using tongs, move everything around so that the spinach cooks.


Serve at once with the pan sauce.


It's great over gluten free pasta, brown rice or handfuls of more fresh spinach. Let's eat.