Print Recipe
4.06 from 57 votes

Creamy Sun Dried Tomato & Basil Chicken


  • 1/3 cup almond flour
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic
  • 2/3 cup sun-dried tomatoes roughly chopped
  • 1 cup cherry tomatoes
  • 1 cup almond milk
  • 1 cup chicken stock
  • 1/2 cup chopped fresh basil


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Combine the almond flour, salt and pepper in a bowl and dredge the chicken breasts in the flour, making sure to evenly coat it on all sides. 
  • Heat the olive oil in a large cast iron skillet. On medium high heat, sear the chicken breasts until golden on both sides and then transfer to a plate.  
  • Add the chopped onion and garlic to the skillet and cook for 3 minutes until the onion begins to soften. Add in the sundried tomatoes, cherry tomatoes, almond milk and chicken stock and bring to a boil and let cook for about 5 minutes so that the sauce can begin to thicken. 
  • Return the chicken breasts to the pan and then place the entire skillet in the oven to bake for approximately 15 minutes until the chicken breasts are completely cooked through. 
  • Once the chicken is cooked, remove the skillet from the oven and stir in the chopped basil. Enjoy!