CREAMY ONE-PAN SUN-DRIED TOMATO CHICKEN

How good is a one-pan dinner? Perfect for those weeknights when you may not feel like cooking but still want something delicious. This creamy one-pan sun-dried tomato chicken is a go-to of mine. So rich and tasty, and the chicken is perfectly moist on the inside. Yum!

What makes it great:

• Good for you – This recipe is low-carb friendly! I’m not a nutritionist so I don’t want to claim that it’s keto but it definitely has no nasty processed carbs. I know for me personally, after eating stuff like bread, pasta and rice I always feel bloated and sluggish. That’s why I’ve been on the hunt for yummy recipes that I feel good after eating, and this is one of them!
• Versatile – Of course this dish is delicious enough on its own with some vegetables like broccolini or asparagus. Now, I know I just said it’s low-carb, but if you need to bulk it up a bit, it also tastes great with some penne pasta or mashed potatoes. The potato soaks up all the delicious saucy goodness… so luxurious!
• Easy and minimal mess – As you would have guessed from the title, this whole dish comes together in just one skillet. If you hate doing the dishes as much as I do you will understand why I love one-pan recipes. It also comes together in just 30 minutes – perfect!

How to make one-pan sun-dried tomato chicken:

1. When cooking chicken breast, it’s a good idea to even them out a bit first. By that I mean, because they are usually thicker at one end, they can cook unevenly, so it’s best to flatten the thicker end a bit so they are an even size. To do this I coat them in olive oil and pop them in a zip lock bag. This prevents the meat from tearing. A wine bottle tends to do the trick.
2. Next step is to season with herbs and spices of your choice. I used salt, pepper, and Italian herbs for mine. Then sear them in a pan for a few minutes each side until golden brown. Remember this won’t cook them the whole way through – we are just doing it for the extra flavour.
3. While the chicken is cooking it’s a good time to prep the onion, garlic, and sun-dried tomatoes. Once the chicken is looking delicious and golden remove it from the pan and start frying off the onion. Once it’s translucent add the garlic for a couple minutes. If you like it spicy you could add some finely diced red chilli here as well.
4. Add the liquid ingredients and stir to combine, seasoning with salt and pepper. Nestle the chicken back in along with the sun-dried tomato strips. Let the sauce simmer on a low-medium heat as the chicken cooks. I like to spoon the sauce over the top of the chicken to make it extra moist. If the sauce starts to reduce too much pop the lid on.
5. Once the chicken is cooked through – for me it takes about 10-15 minutes – stir in some baby spinach, basil and Parmesan cheese.

More one-pot recipes:

• Loaded Veggie Nachos
• Creamy Pumpkin and Bacon Risotto
• Healthy One-Pot Taco Pasta