Coconut Cream Sun-Dried Tomato Chicken with Asparagus
Tender chicken breasts simmered in a luxurious coconut cream sauce with sun-dried tomatoes and fresh herbs, finished with perfectly roasted asparagus for a vibrant Whole30 dinner. This american-inspired chicken (whole30, dairy-free) ready in about 30 minutes pairs Chicken breasts, boneless skinless, Sun-dried tomatoes, oil-packed, Full-fat coconut cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 lbs Chicken breasts, boneless skinless
- 3 tbsp Sun-dried tomatoes, oil-packed
- 1 cup Full-fat coconut cream
- 3 Garlic cloves
- 12 oz Asparagus spears
- 2 tbsp Olive oil
- 1 tsp Fresh thyme
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes per side until golden brown; remove to a plate.
- Step 3: Add 3 minced garlic cloves and 3 tbsp chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
- Step 4: Pour in 1 cup coconut cream and 1 tsp chopped fresh thyme, then bring to a gentle simmer; cook for 2 minutes until sauce thickens slightly.
- Step 5: Return chicken to skillet, nestling into sauce, and add 12 oz trimmed asparagus; cover and cook for 5 minutes until asparagus is tender-crisp.
- Step 6: Remove from heat, let sit for 2 minutes to meld flavors, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Cream Sun-Dried Tomato Chicken with Asparagus take to make?
Total time is about 30 minutes (10 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 Coconut Cream Sun-Dried Tomato 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 full-fat coconut cream from drying out.
Can I substitute ingredients in Coconut Cream Sun-Dried Tomato 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 Coconut Cream Sun-Dried Tomato 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 Coconut Cream Sun-Dried Tomato Chicken with Asparagus whole30?
Yes — this recipe is tagged whole30, 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
- ★★★★★
My whole family loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
