Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons avocado oil
  • 4 large chicken breasts (approximately 1 ½ to 2 pounds)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 3 cloves garlic (minced)
  • ½ cup chicken broth
  • 1 cup unsweetened coconut milk (or coconut cream, or plain Nutpods; see Notes)
  • 2 tablespoons nutritional yeast
  • ½ cup sun-dried tomatoes (see Notes)
  • 1 teaspoon dried oregano
  • ½-1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons fresh basil (chiffonaded (see Notes), for garnish)

Instruction

  • Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
  • Heat avocado oil in cast iron skillet over medium heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 minutes. Add a little more oil if chicken starts smoking
  • Remove pan from heat and transfer seared chicken to plate. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
  • Stir in broth and coconut milk, then slowly add nutritional yeast, sun-dried tomatoes, oregano, salt, and red pepper flakes.
  • Return skillet to heat. Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven. Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
  • Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.