Creamy Sun-dried Tomato Basil Chicken

This recipe is a delicious and quick, low-carb, high-protein, dairy-free dinner. I personally like to pair it with grilled zucchini to round out a satisfying, low-carb meal. However, it’s also super kid-friendly, especially when paired with pasta! (albeit no longer low-carb!)

Coconut milk is an amazing substitute for cream in recipes. And it’s so much healthier for you. You barely detect a hint of coconut in this recipe because of the other strong flavors in this dish, such as garlic, sun-dried tomato, and fresh basil.

Creamy Sun-dried Tomato Basil Chicken

Print Recipe
Serves: 4-6 Cooking Time: 20-25 minutes


  • 1 tbsp. olive oil
  • 4-5 chicken breasts, pounded thin and cut into in thirds
  • 1-1/2 tsp kosher salt
  • 2 tsp. minced garlic
  • ½ cup julienned sun-dried tomatoes (or ¼ cup sun-dried tomato paste)
  • ½ cup low-sodium chicken stock
  • 1 can coconut milk
  • Small handful fresh basil, julienned (about 1/4 cup)



Heat large saucepan on medium-high heat. Salt prepped chicken place in pan, allowing to sear for about 2 minutes per side. You want them just barely browned. Add garlic, sundried tomatoes, and stir constantly for about 30 seconds and then add chicken stock to deglaze pan. Bring to simmer and then turn down to low.


Next, add coconut milk, cover pan, and simmer on low for 15-20 minutes. Finish with basil.

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