Creamy Tuscan Chicken with Coconut Twist


4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 small onion, chopped
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup coconut cream
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Fresh parsley or basil, for garnish


  1. Season the chicken with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the chicken to the skillet and cook until browned on both sides and fully cooked, about 4-5 minutes per side. Remove from skillet and set aside.
  4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is softened and fragrant, about 2-3 minutes.
  5. Add the chopped sun-dried tomatoes, chicken broth, coconut cream, dried basil, dried oregano, and red pepper flakes to the skillet. Stir until well combined.
  6. Bring the sauce to a simmer, then reduce heat to low and let it cook for about 5-7 minutes or until the sauce has thickened slightly.
  7. Add the cooked chicken back to the skillet and spoon the sauce over the chicken.
  8. Sprinkle with grated Parmesan cheese and cook for an additional 2-3 minutes, until the cheese is melted.
  9. Serve hot over your favorite pasta or rice and garnish with fresh parsley or basil, if desired.

Enjoy this creamy and flavorful Savory Sun-Dried Tomato Chicken in a Coconut Cream Sauce!

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