Caper and Sun-Dried Tomato Chicken Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold, tangy skillet dish featuring chicken in a caper and sun-dried tomato sauce, finished with fresh herbs for elegant weeknight dining. This Mediterranean-inspired one-pot recipe (dairy-free), ready in about 25 minutes, pairs boneless skinless chicken breasts, sun-dried tomatoes, capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless skinless chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through; remove and set aside.
  3. Step 3: Reduce heat to medium. Add 2 minced garlic cloves to the skillet; stir for 30 seconds until fragrant.
  4. Step 4: Add 1/3 cup chopped sun-dried tomatoes, 2 tbsp drained capers, 1/4 cup coconut milk, 1 tbsp coconut aminos, and 1 tbsp lemon juice; stir until sauce thickens slightly, about 2 minutes.
  5. Step 5: Return chicken to skillet, coating evenly in sauce. Simmer for 3-4 minutes until chicken is heated through and sauce clings to the meat.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately with steamed green beans or roasted carrots.

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