Sundried Tomato and Chicken Skillet

This was such a delicious and easy recipe. It truly is a one pan meal that can be made in 30 minutes! We just ate this as is but you can serve it over rice, pasta, quinoa or mashed sweet potatoes. I served this along with cubed and roasted butternut squash and roasted green beans…it was a great combination!



Serves: 4

Prep Time: 30 minutes

  • 1 - 1 1/4 lb boneless skinless chicken tenders

  • 1 medium yellow onion, chopped

  • 3 cloves of garlic, minced

  • 1/2 cup sundried tomatoes, julienned (I used sundried tomatoes in a bag that were not packed in oil, if you use jarred tomatoes, reserve 2 tbsp of the oil for later)

  • 2 tbsp olive oil or reserved oil from sundried tomato jar

  • 1 (14.5oz) can stewed tomatoes

  • 1/3 cup chicken broth

  • 2 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp salt

  • 2 cups packed fresh baby spinach leaves

  • 1/4 cup chopped fresh basil

  • salt and pepper to taste


Heat 1 tbsp olive oil or reserved sundried tomato oil in a large skillet (make sure you have a lid for the skillet you choose) over medium high heat. Once heated, add your chopped onions and saute for 5 minutes, until softened. Add your minced garlic and saute for an additional 30 seconds and remove from pan and set aside.

Salt and pepper both side of your chicken tenders. Heat 1 tbsp olive oil or reserved oil in the same pan and add your chicken tenders. Cook for 3-4 minutes on each side.

Once chicken has been browned on both sides, add the onion mixture back to the pan, add your stewed tomatoes (with juice), chicken broth, oregano, basil and additional salt and pepper. Flip chicken over to make sure everything is well coated and give everything a quick stir. Bring to a boil. Put the lid on and turn your burner to medium low. Simmer for 5 minutes, flip chicken and simmer for an additional 2-3 minutes.

Add your spinach and chopped basil and give everything a good stir. Cook for 2-3 more minutes.

Serve and enjoy!

Recipe adapted from The Tolerant Tummy