Go Back
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


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


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!


*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