Sun-Dried Tomato Lemon Chicken is sautéed with vibrant flavors like sun-dried tomatoes, lemon, and capers. It's ready in under 30 minutes, healthy, and includes an amazing sauce!
1½ - 2poundschicken breasts, boneless and skinless, 4 chicken breasts
2tablespoonsolive oil, extra virgin
salt and pepper
1tablespoondried basil
Sun-Dried Tomato Lemon Sauce
¾cup chicken stock
¼cupunsweetened canned coconut milk
⅓cuplemon juice
½cupjulienne cut sun-dried tomatoes , drained
½teaspoonsalt
¼teaspoonblack pepper
1teaspoonminced garlic, or 2 cloves garlic
2tablespoonsbrined capers, rinsed
5ouncesfresh spinach, or spinach/arugula mix (my favorite)
Instructions
Add olive oil to sauté pan or cast iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes.
Reduce heat to low. Add chicken stock, canned coconut milk, lemon juice, sun-dried tomatoes (make sure you drained the oil), salt, pepper, garlic, and capers. Cover and let simmer on medium low heat for 2 to 3 minutes to heat sauce.
Add spinach leaves. Stir a little so they're in the sauce and not just covering your chicken. Cover and let simmer for 2 to 3 minutes until leaves start to wilt.
Notes
I recommend using the julienne cut sun dried tomatoes. They come in a jar and they're mixed with oil. Be sure to drain the oil before adding your tomatoes to the skillet.Do not use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you'll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!Make sure you stir the canned coconut milk before using because it will separate in the can.