Start by gathering all your ingredients and chopping the yellow onion and sun-dried tomatoes. Mince the garlic and set everything aside. This mise en place will make the cooking process seamless.
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Allow the oil to warm up, ensuring it’s hot enough to sauté the onions.
Add the sliced yellow onion to the skillet. Sauté for about 5 minutes, stirring occasionally until the onions are translucent and fragrant.
Next, add the 4 boneless and skinless chicken breasts to the skillet. Season them with salt and pepper to taste. Cook for about 6-7 minutes on each side, or until they are browned and cooked through.
Once the chicken is cooked, add the minced garlic and chopped sun-dried tomatoes to the skillet. Stir everything together and cook for an additional minute until the garlic is fragrant.
Pour in the 1 1/2 cups of light coconut milk and 1 cup of chicken broth. Stir to combine, making sure to scrape up any bits stuck to the bottom of the skillet.
Add the 1 teaspoon of Italian seasoning to the skillet. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together and the sauce thicken slightly.
Finally, stir in the 1/4 cup of fresh basil. Remove the skillet from heat and let it sit for a couple of minutes before serving.
