Broccoli & Herb Coconut Chicken Bake
A hearty, one-pan dinner featuring chicken breasts baked with tender broccoli florets in a creamy coconut milk sauce infused with lemon zest and herbs. This american-inspired chicken (whole30) ready in about 31 minutes pairs (6 oz each) boneless chicken breasts, avocado oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 368 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless chicken breasts
- 1 tbsp avocado oil
- 1.5 cups (florets, cut into 1-inch pieces) broccoli
- 1 tsp lemon zest
- 2 cloves (minced) garlic
- 1 tbsp (packed, oil-packed) sun-dried tomatoes
- 1 cup (full-fat, unsweetened) coconut milk
- 2 tbsp (chopped) fresh parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat, then sear chicken for 3 minutes per side until golden; transfer to a plate.
- Step 2: Add broccoli florets to the skillet with 2 tbsp water, cover, and steam for 4 minutes until bright green and tender-crisp.
- Step 3: Stir in lemon zest, minced garlic, and sun-dried tomatoes, cooking for 1 minute until fragrant. Pour in coconut milk, bring to a simmer, and cook for 2 minutes until sauce begins to thicken.
- Step 4: Return chicken to the skillet, nestling it into the sauce. Bake uncovered for 12 minutes until chicken reaches 165°F (74°C) internally. Remove from oven, stir in 2 tbsp fresh parsley, and let rest for 3 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Broccoli & Herb Coconut Chicken Bake take to make?
Total time is about 31 minutes (15 min prep + 16 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broccoli & Herb Coconut Chicken Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Broccoli & Herb Coconut Chicken Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broccoli & Herb Coconut Chicken Bake for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Broccoli & Herb Coconut Chicken Bake whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
