Seared chicken breasts simmered in a creamy parmesan, garlic and tomato sauce with basil. This dairy free version swaps in cashews, coconut milk. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🍗Chicken4 breasts
🧄Garlic4 cloves, minced
🫙Olive Oil2 tbsp
🍅Tomato Paste1 tbsp
🫙Coconut Milkfull-fat, same amount
🫙Cashewsfinely ground with salt (vegan parmesan)
🍅Cherry Tomatoes1 cup, halved
🍗Chicken Broth1/2 cup
Optional extras
🌿Fresh Basila handful
🌶️Dried Oregano1 tsp
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
For this dairy free version, use coconut milk for heavy cream, cashews for parmesan cheese wherever the steps mention them.
2
Season the chicken and sear in olive oil until golden on both sides; set aside.
3
Sauté garlic and tomato paste, then add cherry tomatoes, oregano and pepper flakes.
4
Pour in broth and cream, bring to a simmer and stir in parmesan.
5
Return the chicken and simmer until cooked through (74°C inside).
6
Scatter with basil and serve with pasta or bread.
Chef's tip
Pound the chicken to an even thickness so it cooks evenly in the sauce.
