Sun Dried Tomato Parmesan Chicken

Sun Dried Tomato Parmesan Chicken with spinach! And it’s gluten-free! So delicious, flavorful and easy to make! We hope you try this recipe.

School is in session and we are back to meal planning and just trying to keep (my head) our heads above water. I’m staying positive and trying to remain upbeat, positive and encouraging for my kids. What I do like and appreciate about virtual learning: kids are at home, they don’t have to take that much time in the mornings getting ready, there’s no rush to the bus stop or to school and I can listen in and check on them throughout the day. The teachers have been amazing as well. Madeline started 4th grade and Phoebe 8th grade.

I sat with Madeline all day on her first day, she is set up in our living room (We only have one real desk and my husband uses it.) and got to hear the teacher take attendance, the kids introduce themselves and say one thing about themselves and all the kids speaking at once when there were technology or log-in issues. There’s one kid in Madeline’s class who speaks all the time, answers all the questions and, you can tell, loves to talk and share her ideas. This kid will probably be President one day.

I am bracing myself for the next three months: September, October and November. I am still praying that we are in the new house by Thanksgiving. At this rate though, it might be December but either way, if we’re in by Christmas, I will be so happy and grateful.

Sun Dried Tomato Parmesan Chicken

We always have chicken breast in the freezer or fridge. This is one of the things I usually stock up on when we go to Costco. Toilet paper, paper towels, napkins, coffee, olive oil, and their organic ground beef and organic chicken breasts.

If you’re a chicken lover, you need to give this recipe a try! and it’s gluten-free! I used a combination of almond flour + ground flaxseed but you can absolutely just use all-purpose flour. We hope you enjoy!

Print Recipe

5 from 1 vote

Sun Dried Tomato Parmesan Chicken

This recipe is gluten-free. You can easily omit the almond flour and ground flaxseed meal and use all-purpose flour instead.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main or Side Dish

Cuisine: American

Keyword: chicken, chicken dinner, chicken recipe, parmesan chicken, sun dried tomato

Servings: 4

Ingredients

For the chicken:

• 3 large chicken breasts boneless and skinless; cut in half lengthwise if desired
• 1/2 cup almond flour
• 1/4 cup ground flaxseed meal
• salt and pepper

For the pan:

• 2 tablespoons olive oil extra virgin; split. You can also use the extra oil from your sun dried tomatoes jar if desired
• 1 tablespoon butter unsalted
• 1 small onion peeled and chopped
• 2 cloves garlic minced
• 8 ounces cremini mushrooms sliced
• salt and pepper
• 1 (8.5 oz) jar sun dried tomatoes drain the oil if desired*
• 1 cup heavy cream + more if a creamier sauce is desired
• 1 bag fresh baby spinach
• 1/2 cup Parmesan cheese** freshly grated + more if desired
• cherry tomatoes sliced in half; for garnish
• fresh torn basil for garnish

Instructions

For the chicken:

• In a shallow bowl, combine the almond meal, ground flaxseed meal, salt and pepper. Dredge each piece of chicken in the mixture on both sides; shake off excess and set aside.

For the recipe:

• Heat one tablespoon of the olive oil and one tablespoon of butter in a large skillet or pan over medium-high heat. Once the butter has melted, add in the chicken breasts and let the chicken cook for a few minutes on each side until golden brown. Remove from the skillet and onto a plate.
• Add one more tablespoon of olive oil and add in the onions. Sauté the onions for a few minutes, or until translucent. Add in the garlic and mix to combine for about 30 seconds to 1 minute, scrapping up any browned bits that may be in the pan. Add in the mushrooms and cook until tender and have softened, for about 5 to 8 minutes. Season with salt and pepper to taste.
• Add in the sun dried tomatoes and the heavy cream and mix to incorporate. Add in the spinach and mix and let cook until all the spinach wilts. Your sauce should be simmering. Carefully place each chicken breast into the skillet and nestle down into the sauce so that the sauce is surrounding each chicken breast. Cook until chicken is fully cooked through, (flipping the chicken breasts halfway through) and no longer pink inside. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).
• Top the chicken with freshly grated parmesan cheese. You can also do a blend of Parmesan and mozzarella cheese. Feel free to add more cheese if desired. Cover the skillet or pan with a lid if needed. This will also help the cheese to melt faster. For garnish (optional): I added a few fresh basil leaves and some cherry tomatoes. Serve the chicken with a side arugula salad, mashed potatoes or with pasta. Serve and enjoy!

Notes

*If you don't want the excess oil, drain all the oil from the sun dried tomatoes jar. 

**You can also do a blend of Parmesan and mozzarella cheese