Coconut Cream Sun-Dried Tomato Chicken
Tender chicken breasts simmered in a luscious coconut cream sauce with sun-dried tomatoes and fresh herbs for a creamy, dairy-free Whole30 dinner. This mediterranean-inspired chicken (dairy-free, paleo) ready in about 40 minutes pairs avocado oil, minced garlic cloves, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (about 1.5 lbs total) boneless skinless chicken breasts
- 2 tbsp avocado oil
- 3 minced garlic cloves
- 1/4 cup (packed, oil-packed, drained and chopped) sun-dried tomatoes
- 1/2 cup (canned, full fat) unsweetened coconut milk
- 1/4 cup chopped fresh basil
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Pat 4 boneless skinless chicken breasts dry with paper towels and season with 1/4 tsp sea salt and 1/4 tsp black pepper; set aside.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering; add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
- Step 3: Add 3 minced garlic cloves to the skillet and sauté for 1 minute until fragrant, then stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes until softened.
- Step 4: Pour in 1/2 cup unsweetened coconut milk, 1/4 cup fresh basil, and 1 tsp dried oregano, bringing to a gentle simmer; cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 5: Return the chicken to the skillet, spooning sauce over the top, and simmer for 2 minutes until heated through; garnish with 1/4 cup fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Cream Sun-Dried Tomato Chicken take to make?
Total time is about 40 minutes (15 min prep + 25 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 Coconut Cream Sun-Dried Tomato Chicken?
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 Coconut Cream Sun-Dried Tomato Chicken?
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 Coconut Cream Sun-Dried Tomato Chicken 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 Coconut Cream Sun-Dried Tomato Chicken dairy-free?
Yes — this recipe is tagged dairy-free, paleo, 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
