Creamy Sun Dried Tomato Pesto Chicken
Creamy sun dried tomato pesto chicken is a quick and easy weeknight dinner. This flavorful recipe is dairy-free, and gluten-free, with a plant-based option.
Ingredients
- 1 pound boneless and skinless chicken breasts
- salt & pepper, to taste
- 1-2 tablespoons olive oil
- 2 tablespoons tapioca flour/starch can also use corn starch or AP flour
- ½ cup chicken or vegetable broth
- ½ cup sun dried tomato pesto
- 1 cup full-fat canned coconut milk
- fresh basil to garnish
Instructions
- Cut each chicken breast in half lengthwise or pound it thin between two pieces of parchment paper or plastic wrap. Season each side with salt and pepper and sprinkle on the tapioca flour, using your hands to coat each piece.
- Heat a large skillet over medium heat. Once hot, add a tablespoon or two of olive oil and add the chicken breasts (depending on the size of your skillet, you may have to do this in batches). Cook for 3-4 minutes on each side, then transfer the cooked chicken to a covered plate.
- Pour in the chicken broth, then scrape up the brown bits on the bottom of the pan (all this flavor will infuse into the sauce). Whisk in the sun dried tomato pesto. Once smooth, whisk in the coconut milk and cook for another minute or two.
- Add the chicken back into the skillet and spoon the sauce over the top. Cook for an additional 1-2 minutes. Top with fresh basil and serve.
Notes
If you're not sure if the chicken is cooked all the way through, use a thermometer to check that the internal temp is 165ºF.
Store leftovers in an airtight container in the fridge for up to 3 days.
Make It Your Way: Substitutions & Variations
No red pesto? - use another kind of pesto such as cilantro pesto, basil pesto, or arugula pesto.
No tapioca flour? - corn starch or all-purpose flour (use gluten-free if necessary) also work.
No chicken broth? - use veggie broth or white wine.
Plant-based? - this sauce would also be delicious with white beans such as cannellini, great northern, or lima (also called butter beans). Use two cans or about 3 cups.
Not dairy-free? - use heavy cream instead.