A quick and easy to make one-pan chicken recipe with coconut milk, fresh tomatoes, sun-dried tomatoes and spinach. Makes great leftovers, whether eaten cold or warm.
In a small bowl, add the dry basil, oregano, thyme, salt, ground black pepper and cayenne pepper. Stir to combine. Season both sides of the chicken breasts with spice blend, then sprinkle with the flour.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Scatter the cherry tomatoes on top.
Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
Serve over rice or pasta and enjoy!
I like to serve this with pasta, which can easily be prepared while the chicken simmers.