Coconut Cream Sun-Dried Tomato Chicken with Lemon Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, dairy-free Whole30 chicken dish with tangy sun-dried tomatoes, fresh lemon, and aromatic thyme, ready in 25 minutes for a restaurant-quality weeknight dinner. This american-inspired chicken (dairy-free, whole30) ready in about 25 minutes pairs olive oil, minced garlic cloves, drained capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.5 (13 ratings) Prep: 15 min Cook: 10 min Serves 4 American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, transferring to a plate when done.
  2. Step 2: Reduce heat to medium, add remaining 1 tbsp olive oil to the skillet, then add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Stir in chopped sun-dried tomatoes and capers, cook for 2 minutes, then add coconut milk, lemon juice, lemon zest, and 1 tbsp fresh thyme, bringing to a gentle simmer.
  4. Step 4: Return chicken to the skillet, spooning sauce over chicken, and simmer for 5 minutes until sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Sprinkle with 1/4 cup fresh parsley and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut Cream Sun-Dried Tomato Chicken with Lemon Thyme take to make?

Total time is about 25 minutes (15 min prep + 10 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 Lemon Thyme?

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 olive oil from drying out.

Can I substitute ingredients in Coconut Cream Sun-Dried Tomato Chicken with Lemon Thyme?

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 Lemon Thyme 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 Lemon Thyme dairy-free?

Yes — this recipe is tagged dairy-free, 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

Related recipes