Made in one pot and ready in about 30 minutes, this healthy-ish and delicious, Creamy Sun-Dried Tomato Chicken recipe is an easy, comforting side dish that pairs well with everything from a chunk of crusty bread to rice to pasta.

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This Creamy Sun-Dried Tomato Chicken dish is packed with flavor, thanks to a delicious sauce made with sun-dried tomatoes, olives, and a handful of spices.

While this chicken dinner is creamy, it is completely dairy-free, making it a good and safe option for anyone who might be lactose intolerant. It is high in fiber and protein, and low in carbohydrates. For exact nutrition details, please see the nutrition information below the recipe card.

This Creamy Sun-Dried Tomato Chicken recipe was inspired by the many recipes for Marry Me Chicken I encountered when I made a vegetarian version, titled “Marry Me Tofu.”

I used skinless chicken breasts in this recipe, instead of chicken thighs, to cut down on a bit of the fat content. I also used smoked paprika, oregano, and a tad bit of cayenne, as I like my food spicy and hot. The base of this dish is what my mom refers to as the holy trinity of Sri Lankan cooking: onion, ginger, and garlic.

What are the ingredients needed to make this Creamy Sun-Dried Tomato Chicken?

You will need the following 12 ingredients to make this easy dish, and they are:

1. Butter
   The only butter I have on hand is Earth Balance Vegan Sticks, so I used some of that. But, please feel free to use whatever butter you may have on hand. You can also use olive oil if you prefer, but it will make a difference in the flavor of this dish.
2. Onion
   Yellow or red, it doesn’t really matter what type of fresh onion you use. In fact, if you do not want to labor over cutting onions, then grab one of those containers with pre-cut onions in it and use some of that instead.
3. Ginger
   When it comes to cooking savory dishes, I am always partial to fresh ginger and not ground ginger. You can also use some of the peeled and chopped ginger most grocery stores sell in their produce section.
4. Garlic
   Just as with ginger, I would strongly suggest using fresh garlic cloves in this dish. And, just like I mentioned with the onion and ginger, you can use some of the peeled and chopped garlic they sell in the produce section of most stores.
5. Chicken
   Boneless skinless chicken breasts were my preference for this dish.
6. Olives
   I had a jar of garlic and jalapeño stuffed green olives that were hanging out in my fridge, and I used some of those. If you have black olives or plain green olives on hand, feel free to use those instead.
7. Smoked paprika
   I love the flavor ground smoked paprika adds to this chicken dish and would urge you to not leave it out.
8. Oregano
   I used dried oregano in this dish.
9. Cayenne
   This is probably the only optional ingredient on the list. If you do not have any cayenne but still want this dish to have a bit of heat, add in some red pepper flakes.
10. Sun-dried Tomatoes
    These add so much flavor to this dish. I grabbed a glass jar of sundried tomatoes in oil, that was on sale.
11. Coconut milk
    I used some full-fat coconut milk in this dish to make it so creamy. You could also use almond milk, soy milk, or cashew milk. Now, if you are not lactose intolerant, heavy cream or dairy milk could be used instead. If you prefer this to be less creamy, then chicken broth could be used instead as well.
12. Parsley
    I used fresh parsley as a garnish for this dish.

I also used some kosher salt and black pepper to season this dish with.

Instructions

• Peel and chop the onion, ginger, and garlic.

• Add the butter to a large skillet or pan set over a stove top set to medium heat. And when it melts, add in the chopped and peeled onion, ginger, and garlic and let sauté about 5 minutes.

• While these 3 ingredients sauté, chop up the chicken breasts into bite-sized pieces.

• Push the onions, ginger, and garlic to the sides of the pan, add in the chopped chicken, and let it sauté until the chicken is no longer raw/pink, flip the pieces over and let them cook, repeat until chicken is fully cooked – about 10–12 minutes.

• While the chicken cooks, chop up the olives and sun-dried tomatoes and add these to the pan along with the smoked paprika, cayenne, and oregano. Stir well and let simmer another 5 minutes or so.

• Then add in the coconut milk and stir well. Remove from the heat.

• Season with kosher salt and pepper to taste.

• Chop the parsley and sprinkle it on the Creamy Sun-Dried Tomato Chicken.

What do you serve with this sun-dried tomato chicken?

You can serve this Creamy Sun-Dried Tomato Chicken with some quinoa, like this Lemon Za’atar Quinoa, or some rice like this Yellow Rice, or some cauliflower rice.

This dish is delicious with some parmesan cheese and some crusty bread or rolls like these Parker House Rolls.

Or, serve this on a bed of mashed potatoes or with this dandelion potato salad.

Add in a small salad, or some Asparagus, or steamed broccoli, or any of your favorite veggies, and you have one tasty and healthy meal!

Sometimes, I add a few tablespoons of this Sundried tomato chicken (that has been cooled to room temperature) on top of some crunchy lettuce, spinach, and kale leaves, sliced avocado, and some fresh tomatoes. If the chicken isn’t hot, then the greens will not wilt. With the creamy sauce as my dressing, this is one tasty, filling, protein-packed meal!

Storage

This Creamy Sun-dried Tomato Chicken is best stored in an airtight container in the refrigerator. Stored this way, this dish should last about 5 to 7 days.

This dish can also be made ahead and frozen by placing it in a freezer-safe container. To thaw, defrost it in the microwave on the defrost setting. Or, let it thaw a bit on the kitchen counter, when you can run a teaspoon through it, add the quantity you want into a pan and heat it on a stovetop set to medium heat.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Easy Sun-Dried Tomato Chicken

5 from 10 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Shashi

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Made in one pot and ready in about 30 minutes, this healthy-ish and delicious, Creamy Sun-Dried Tomato Chicken recipe is an easy, comforting side dish that pairs well with everything from a chunk of crusty bread to rice to pasta.

Ingredients

• 3 TBSP butter
• 1 yellow onion
• 4 cloves garlic
• 1/2 inch chunk of ginger
• 2 boneless skinless chicken breasts approx 1 lb
• 1/4 cup olives
• 1/4 cup sun-dried tomatoes
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cayenne OPTIONAL
• 2 TBSP fresh parsley
• 1.5 cups coconut milk or can use 1 cup coconut milk and .5 cup water/vegetable stock
• salt and pepper to taste

Instructions

• Peel and chop the onion, ginger, and garlic.
• Add the butter to a large pan and when it melts, add in the chopped and peeled onion, ginger, and garlic and let sauté about 5 minutes.
• While these 3 ingredients sauté, chop up the chicken breasts into bite-sized pieces.
• Push the onions, ginger, and garlic to the sides of the pan, add in the chopped chicken, and let it sauté until the chicken is no longer raw/pink, flip the pieces over and let them cook, repeat until chicken is fully cooked – about 10–12 minutes.
• While the chicken cooks, chop up the olives and sun-dried tomatoes and add these to the pan along with the smoked paprika, cayenne, and oregano. Stir well and let cook another 5 minutes or so.
• Then add in the coconut milk and stir well. Remove from the heat.
• Season with salt and pepper to taste.
• Chop the parsley and sprinkle it on the Creamy Sun-Dried Tomato Chicken.
• Serve warm with quinoa, rice, pasta, or chunky bread.
  

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Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 8g | Protein: 18g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 216mg | Fiber: 1g | Sugar: 2g

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