Caper & Herb Coconut Chicken with Asparagus
Elegant chicken breasts in a tangy, herb-infused coconut cream sauce studded with briny capers and tender asparagus, perfect for impressing guests without complicated steps. This mediterranean-inspired chicken (dairy-free) ready in about 35 minutes pairs chicken breasts, coconut milk, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 and skinless chicken breasts
- 1 cup, full-fat canned coconut milk
- 2 tbsp, oil-packed, chopped sun-dried tomatoes
- 1 tbsp, drained capers
- 2 tbsp, finely chopped fresh parsley
- 12 oz, trimmed and cut into 2-inch pieces asparagus
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken and cook for 5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
- Step 3: Add remaining 1 tbsp olive oil to the skillet, then stir in minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until garlic is fragrant but not browned.
- Step 4: Pour in coconut milk and bring to a gentle simmer. Stir in capers and reduce heat to low.
- Step 5: Add asparagus to the skillet, nestling it into the sauce. Cover and simmer for 5 minutes until asparagus is crisp-tender.
- Step 6: Return chicken to the skillet, spooning sauce over it. Simmer uncovered for 2 minutes to meld flavors, then stir in 2 tbsp chopped parsley. Remove from heat immediately.
Frequently asked questions
How long does Caper & Herb Coconut Chicken with Asparagus take to make?
Total time is about 35 minutes (15 min prep + 20 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 & Herb Coconut Chicken with Asparagus?
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 chicken breasts from drying out.
Can I substitute ingredients in Caper & Herb Coconut Chicken with Asparagus?
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 & Herb Coconut Chicken with Asparagus 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 & Herb Coconut Chicken with Asparagus 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
