Coconut Cream & Sun-Dried Tomato Chicken with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a luxurious coconut cream sauce with sun-dried tomatoes, garlic, and a bright burst of fresh herbs for an elegant weeknight dinner. This mediterranean-inspired chicken (whole30, dairy free) ready in about 35 minutes pairs extra virgin olive oil, minced garlic cloves, oil-packed, drained sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive 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 set aside.
  3. Step 3: In the same skillet, add the minced garlic and sun-dried tomatoes, and sauté for 2 minutes until fragrant. Stir in 1/2 cup full-fat coconut milk, 2 tbsp capers, 1 tbsp fresh lemon juice, and 1/4 tsp dried oregano, then bring to a gentle simmer.
  4. Step 4: Return the chicken to the skillet, nestling it into the sauce. Simmer for 5-7 minutes, spooning sauce over the chicken until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Stir in 1/4 cup fresh parsley and 1/4 cup fresh basil, then serve immediately.

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Frequently asked questions

How long does Coconut Cream & Sun-Dried Tomato Chicken with Fresh Herbs 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 Coconut Cream & Sun-Dried Tomato Chicken with Fresh Herbs?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Coconut Cream & Sun-Dried Tomato Chicken with Fresh Herbs?

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 Fresh Herbs 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 Fresh Herbs 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.

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