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Creamy Garlic & Tomato Basil Chicken Skillet
One Skillet + Easy Clean-up + Massive Flavor = Win!
Makes 6 servings
- 1½ pounds boneless skinless chicken breasts
- 2 Tbsps coconut oil
- 1 cup coconut milk
- ½ cup chicken broth
- 2 Tbsps gluten free flour/almond flour
- 1 Tbsp chili powder
- 4 garlic cloves, minced
- ½ cup sun dried tomatoes
- 1/4 cup fresh basil, chopped
In a large skillet add oil and cook the chicken on medium high heat for about 5 minutes on each side or until brown and cooked through.
Remove chicken and set aside on a plate.
In the same skillet add the coconut milk, chicken broth, garlic, sundried tomatoes and chili powder and bring to the boil.
In a small bowl mix the gluten free flour with 3-4 Tbsps of water until you have a creamy texture with no lumps. Add it to the coconut sauce.
Whisk over medium high heat until it starts to thicken, about 10 minutes.
Add the chicken back to the pan, cooking for 2-3 minutes more to heat it up.
Sprinkle with fresh basil.