Ingredients
Scale
- 2 tablespoons avocado oil or extra virgin olive oil
- 4 organic chicken breasts, trimmed and tenderized to 3/4-inch thick
- 1 tablespoon minced garlic (or 3–4 cloves diced)
- 1.5 cups sliced mushrooms (optional)
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon red chili flakes
- 3/4 cup chicken bone broth
- 3/4 cup canned coconut cream (unsweetened, thick creamy part)
- 1/2 cup packed sundried tomatoes, chopped
- 2 tablespoons water
- 1/2 tablespoon arrowroot starch
- 1/3 cup finely grated Parmesan cheese (or 3 tablespoons nutritional yeast for dairy-free)
- 1/3 cup fresh basil, finely chopped
Instructions
- Preheat the oven to 375°F.
- Heat oil in a large, oven-safe skillet over medium-high heat.
- Season and sear chicken breasts for 5 minutes on each side, then set aside.
- Sauté minced garlic, then (optional) add mushrooms.
- Mix in thyme, oregano, chili flakes, chicken broth, and coconut cream to create sauce.
- Combine arrowroot starch with water, then add to sauce along with sundried tomatoes and Parmesan.
- Return chicken to skillet, coat with sauce, and bake for 20 minutes.
- Serve with additional sauce and garnish with fresh basil.
Notes
Ensure chicken is tenderized evenly for consistent cooking.
Adjust chili flakes based on desired spice level.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 120