This quick one-pan, 10-ingredient skillet dinner is a weeknight no-brainer! Juicy chicken simmered in a chunky sundried tomato sauce make the perfect topping for pasta, rice, or your favorite veggies. This recipe is dairy-free and can be easily customized for vegetarian/vegan and low-FODMAP needs (see below for notes).
Heat 1 tablespoon of the reserved sundried tomato oil in a large skillet over medium-high heat.
Cook the onions: Add the sliced onions to the pan. Cook over medium-high heat for 2-3 minutes (do not stir!), until they turn a dark brown color. Turn the heat down to medium-low, add the garlic to the pan, and cook for another 5-7 minutes, stirring frequently, until the onions are golden brown and softened. Remove onions and garlic from pan.
Brown the chicken: season the chicken tenders with salt and pepper. Add the remaining tablespoon of oil to the pan and turn up the heat to medium-high. Add the chicken tenders to the pan and cook for about 2-3 minutes on each side, or until the chicken is golden brown all over (do not stir in between turning, otherwise you won't get a nice sear!).
Make the sauce: Add the onion mixture, drained sundried tomatoes, stewed tomatoes, chicken broth, oregano, basil, and salt to the pan with the chicken. Stir everything together and bring to a boil. Turn the heat down to medium-low, cover the pan, and simmer for 5 minutes.
Add the spinach: Add the spinach leaves to the pan, cover with the lid, and cook for another 2-3 minutes or until the chicken is cooked through and the spinach is barely wilted.
Serve over pasta, brown rice, quinoa, or sweet potato.
Leftovers keep well, covered, in the fridge for 3-4 days, or in the freezer for up to 3 months.
30-Minute Sundried Tomato Chicken Skillet https://thetoleranttummy.com/2018/09/11/sundried-tomato-chicken-skillet/