Ingredients

• 4 large boneless, skinless chicken breasts (about 2 pounds)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons avocado oil

• 1 ½ tablespoons minced fresh garlic (about 3 large cloves)
• 1 teaspoon Italian seasoning
• ¼ cup chicken broth
• 1 ½ cups unsweetened full-fat coconut milk, at room temperature (or coconut cream or plain Nutpods; see Notes)
• 2 tablespoons nutritional yeast
• ½ cup sun-dried tomatoes (see Notes)
• ½ to 1 teaspoon salt, to taste
• ¼ teaspoon crushed red pepper flakes

• 2 tablespoons fresh basil, chiffonaded, for garnish

Instructions

1. Preheat the oven to 375°F.
2. Place the chicken breasts on a cutting board and trim as needed. If any pieces are thicker or uneven, gently pound them with a rolling pin or meat mallet until all breasts are uniform in thickness.
3. Season the chicken generously on all sides with salt and freshly ground black pepper. Set aside.
4. Heat a large cast-iron or oven-safe skillet over medium heat. Add the avocado oil and allow it to heat until shimmering.
5. Place the chicken breasts in the hot skillet and sear for 3 to 4 minutes, or until the underside turns opaque. Flip and cook the second side for about 3 minutes.
6. Transfer the chicken to a large plate and set aside. Leave the skillet on the stovetop without wiping it out.
7. Add the minced garlic to the skillet and sauté, stirring frequently, for about 60 seconds, until fragrant.
8. Pour in the chicken broth and stir well, scraping the bottom of the pan to release any browned bits.
9. Remove the skillet from the heat and allow it to cool slightly. Add the coconut milk, nutritional yeast, sun-dried tomatoes, Italian seasoning, salt, and crushed red pepper flakes. Stir until fully combined, then return the skillet to the heat.
10. Nestle the seared chicken breasts back into the sauce, spooning some of the sauce over the top.
11. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part.
12. Remove from the oven and let the chicken rest in the skillet for 5 minutes.
13. Serve the chicken topped with sauce and garnish with fresh basil. Enjoy immediately with your favorite sides.

• Coconut Milk: For a thicker, richer sauce, refrigerate the can of coconut milk overnight and use only the solid coconut cream. Plain Nutpods may also be substituted.
• Sun-Dried Tomatoes: Ensure they are Whole30-compliant with no added sugar or sulfites.
• Basil Chiffonade: Stack basil leaves, roll tightly lengthwise, and slice crosswise into thin ribbons.
• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 1–2 minutes, on the stovetop over medium-low heat, or covered in a 350°F oven for 15–20 minutes.

Nutrition