Caper and Sun-Dried Tomato Chicken Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 (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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 340 cal/serving

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Ingredients

4 (1.5 lbs total) boneless skinless chicken breasts
1/3 cup (packed, oil-packed, drained and chopped) sun-dried tomatoes
2 tbsp (drained) capers
1/4 cup coconut milk
1 tbsp coconut aminos
1 tbsp lemon juice
2 cloves (minced) garlic
2 tbsp (chopped) fresh parsley
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Equipment for this recipe

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Instructions

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.
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.
Step 3: Reduce heat to medium. Add 2 minced garlic cloves to the skillet; stir for 30 seconds until fragrant.
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.
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.
Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately with steamed green beans or roasted carrots.

Frequently asked questions

How long does Caper and Sun-Dried Tomato Chicken Skillet take to make?

Total time is about 25 minutes (10 min prep + 15 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 Caper and Sun-Dried Tomato Chicken Skillet?

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 sun-dried tomatoes from drying out.

Can I substitute ingredients in Caper and Sun-Dried Tomato Chicken Skillet?

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 Caper and Sun-Dried Tomato Chicken Skillet 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 Caper and Sun-Dried Tomato Chicken Skillet dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.