Paleo Creamy Sun-dried Tomato Chicken Recipe (Low Carb)
This creamy sun-dried tomato chicken skillet recipe makes a delicious and QUICK low carb, paleo chicken dinner. It's on the table in under 20 minutes - and made with common ingredients!
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- 1 tbsp Olive oil
- 4 large Chicken breast (whole or cut into strips)
- 1/4 cup Chicken broth
- 1 tbsp Arrowroot powder (or 1/4 tsp xanthan gum)
- 2 cloves Garlic (minced)
- 1/2 cup Coconut cream
- 1/2 cup Sun-dried tomatoes (drained if packed in oil)
- 1/2 cup Fresh basil (chopped)
- Sea salt
- Black pepper
Season chicken breasts on both sides with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear on both sides until golden (about 3 minutes on each side). Remove, cover with foil to keep warm, and set aside.
Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth. (Sprinkle it evenly on top, then whisk fast - don't just dump it in.)
Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 30 seconds, until fragrant. Add the arrowroot/broth mixture, coconut cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 2-3 minutes, until the sauce thickens. Season with sea salt and black pepper to taste.
Add the chicken back to the pan and spoon the sauce over it. Cook for about 1 minute. Top with the remaining fresh basil before serving.
One serving is a large chicken breast (6 oz), but you can easily halve the serving size depending on what you serve it with.
Serving size: 1 large chicken breast (6 oz)
Video Showing How To Make Creamy Sun-Dried Tomato Chicken:
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