SUNDRIED TOMATO CHICKEN
This sundried tomato chicken is one of my favorite recipes. I love all of the flavors that go into it. It is a great recipe that uses a handful of pantry items, requiring minimal fresh ingredients. This is perfect for those living in an RV with limited access to grocery store runs! This is a great meal to make for weekly lunch prep because the sauce keeps it moist all week long (like my chicken ropa vieja). If you want to make this a complete skillet meal, add in a can of strained lentils or garbanzo beans, and of course some vegetables. I love to use canned beans because they are quick and easy, offer a variety of health benefits, and serve as a healthy carbohydrate source. have tried this with both lentils and garbanzo beans, and they both go really well with the dish and get coated nicely in the sauce! Sliced and sautéed zucchini squash is a great option for an add-in vegetable.
I hope you enjoy this recipe as much as I do. It certainly smells divine and will make your office friends jealous when they smell it during lunch time!
Sundried Tomato Chicken
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- salt to taste
- pepper to taste
- dried oregano
- 4 tsp extra virgin olive oil
- ¼ cup red onion diced
- 3 cloves garlic minced
- 2 tbls tomato paste
- 8 oz chicken bone broth or stock
- ½ cup canned lite coconut milk
- ½ cup sundried tomatoes
- 14 oz can quartered artichokes
- 1 tbls capers drained
- 1 tbls apple cider vinegar or fresh lemon juice
Instructions
- Season both sides of chicken with salt, pepper, and oregano.
- Heat medium/large skillet over medium/high heat. Add 2 tsp olive oil and heat until hot. Sear both sides of chicken, then transfer chicken to a different plate.
- Add remaining 2 tsp olive oil to same pan and add onions, cooking a few minutes until soft. Add garlic and cook another minute. Next, add tomato paste and combine into the onion and garlic mixture.
- Add the chicken bone broth or stock and the coconut milk and heat until soft boil. Reduce heat to simmer and simmer and let reduce down 5 minutes
- Add in the sundried tomatoes, artichokes, capers, vinegar or lemon juice, chicken, and any chicken juices. Let simmer about 5 minutes until warmed and fully cooked through.
Video
Notes
[…] Sundried tomatoes are a great pantry staple to keep around. You can add them to omelettes, egg scrambles, sauces, salad dressings, salads, meatballs, burgers, and more! I always buy the dried version in the bag, as opposed to the jarred version in the oil. I prefer the dried version because I like to control the amount of oil that I consume. For RVers out there, the dried version is also better for pantry storage. The dried bags are lightweight and compact. But, the best part of the dried version is as you use your bag you can condense the remaining bag down and save space in your fridge! Refrigeration space is always a concern so choose condensable packaging whenever possible. If you want another recipe using sundried tomatoes check out my Sundried Tomato Chicken. […]
Where do you buy the tube of beef paste to make the beef broth?
I got mine at Costco. Since this was so long ago, I’m not sure if they still carry it or not. Here is an Amazon link of the brand I use: https://amzn.to/3205u5h (this is an affiliate link, so if you were to purchase I may get a small commission but it does not affect the price you pay). These sticks are great because the liquid cans/boxes are so heavy and take up valuable space!! I also love that I can use small amounts of the package and continue to store on shelf, vs opening a can or box and needing to store the remainders in the refrigerator.