Pat the chicken breast fillets dry and press them down a little to flatten. Finely dice the onion, chop the garlic, cut the sun-dried tomatoes into strips and pick over the baby spinach.
Heat the olive oil in a large frying pan. Brown the chicken on both sides until golden, season with salt and pepper and take it out for a moment.
Gently soften the onion, garlic and sun-dried tomatoes in the same pan. Stir until everything is fragrant and the tomatoes soften.
Stir in the coconut milk and let the sauce simmer briefly. Return the chicken to the pan and let it cook through over a gentle heat.
Fold in the baby spinach and basil. Season to taste with salt, pepper and Italian herbs if you like; the spinach should just wilt.
Serve hot with the creamy sauce spooned over the chicken.
Good to know
A dish like this feels like little effort and a lot of cosiness. The sauce is smooth and full of flavour and keeps the chicken nice and juicy. Just right when you want something easy that still feels special.
Swaps
Chicken breast → skinless chicken thighs (usually juicier). Coconut milk → cream from grass-fed milk (more protein, milder flavour; not dairy-free). Baby spinach → kale (also provides fibre and vitamin K). Ghee → olive oil (mainly monounsaturated fatty acids).
Allergens
The dish is naturally gluten-free, and dairy-free when made with coconut milk; some people are sensitive to coconut. Garlic and onion can be quite intense for some children or with a sensitive stomach, and in pregnancy the chicken should be cooked right through.
