Description
Rich, warm, and deeply satisfying the exact description of a dairy free and gluten free comfort meal.
Ingredients
- 2-4 boneless chicken breasts, cut in half lengthwise
- salt and pepper, to season the chicken and the sauce
- 2 tablespoons olive oil, divided
- 1 medium shallots, sliced thinly
- 4 garlic cloves, smashed and roughly minced
- 1/2 cup sliced sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil (use the oil from the jar of sun-dried tomatoes you are using)
- 1 teaspoon dried Italian seasoning
- 1/2 cup chicken bone broth
- 1 8oz. can unsweetened coconut milk
- 1 package spinach (roughly 2 cups)
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat a heavy cast iron or enamel pan with 2 inch sides over medium/high heat. Season both sides of the chicken breast with salt and pepper. When the pan is hot, add in 1 tablespoon olive oil and swirl to coat the pan. Add the chicken to the pan, giving each breast some room and making sure the pieces are laying flat on the pan. You may have to work in batches. I usually brown 4 pieces at a time. Let the chicken brown for 4 minutes or until the underside is a nice brown and not burnt. Flip over and cook for an additional 2-4 minutes. You want the chicken to be just cooked through – the chicken will finish cooking and be reheated later in the recipe.
- Remove the chicken from the pan and let rest on a plate and set aside. Turn the heat to medium/low.
- Add in the remaining 1 tablespoon olive oil, shallots, garlic, sun-dried tomatoes, tomato oil, Italian seasoning and 1/2 teaspoon of salt and a pinch of pepper. Using a wooden spoon or spatula, stir to combine and saute for 2-4 minutes.
- Stir in the chicken bone broth and unsweetened coconut milk. Bring to a simmer for 2 minutes. Taste test – at this point you can add more salt if desired. Add in the spinach and stir to combine and wilt.
- Turn the heat off. Add the browned chicken breasts and any natural juices back into the pan. Nestle the chicken within the sauce and let sit for 4 minutes before serving. Sprinkle with fresh parsley to garnish.
Notes
Pro Tip: Cut your chicken breast in half lengthwise. To do this, use a sharp knife to slice horizontally through the thickest part of the best, from end to end. Keep your knife parallel to the cutting board. Hold the breast steady with your non-dominant hand, making a small initial cut to establish your path. Then continue with long even stroked. The goal is to creat two thinner, more even pieces of chicken that cook faster and more uniformly. Your pieces won’t be perfectly even or mirror each other – that is perfectly fine. I like using this method – the chicken cooks faster and you can easily tell if it’s cooked through. Plus, when reheated (because meal prepping is the best) they don’t dry out and aren’t tough when cutting through.
I like using the sun-dried tomatoes that are marinated in herbs. The oil is infused with the herbs making the sauce extra good. If you can’t find it with herbs, the oil they are in, is great to use.
Serve with gluten free pasta, roast spaghetti squash ‘noodles’ or jasmine rice.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner