Home Dairy Free Option Sundried Tomato Chicken- Gluten Free, Egg Free, Dairy Free Option

Right now this is my favorite meal!  It is so tasty and inexpensive to make.  It freezes well and is a great quick meal out of the freezer.  So, double it up and then freeze the second batch for a easy weekday meal.

Sundreid tom in pan

Sundried Tomato Chicken- Gluten Free, Egg Free, Dairy Free Option
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ cup basil leaves (fresh)
  • 3 cloves of garlic (at least)
  • 1 c. chicken broth
  • ½ c. organic heavy cream or canned coconut milk
  • ¼ c. parmesean or pecarino (sheep based cheese) or nutritional yeast (dairy free)
  • Sea salt and pepper to taste (about 1 tsp)
  • ⅓ c. sundried tomatoes in olive oil (already sliced is easiest)
  • Family pack bone in tights (can use any cut of chicken)
  • 3 T. grassfed butter or coconut oil
  1. Preheat oven to 400 degrees.
  2. Season chicken pieces with salt and pepper.
  3. Melt ½ the butter in large oven proof skillet, add chicken and brown on both sides. Remove and set aside.
  4. Melt the other ½ of the butter (coconut oil or grapeseed oil) in pan add garlic and cook string frequently until fragrant, about a minute or so. Stir in chicken broth, heavy cream (or coconut milk), sundries tomatoes, parmesan, thyme, oregano, and basil, then cook a few minutes.
  5. Top with fresh basil. Bring to a boil and simmer until thickened, return chicken to the skillet.
  6. Place in over and roast until cooked through completely, until internal temperature is 180 degrees, about 30-45 minutes.

Have you registered for the conference?  I will be having a table of my favorite baking mixes for sale and sample!  Don’t miss this great event, detail here!



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