Coconut Cream Sun-Dried Tomato Chicken with Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luxurious one-pan dinner with tender chicken bathed in a rich coconut cream sauce, brightened by sun-dried tomatoes and fresh lemon zest—perfect for weeknight elegance without dairy. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 35 minutes pairs boneless chicken breasts, avocado oil, minced garlic cloves 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz boneless chicken breasts dry with paper towels and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp avocado 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.
  2. Step 2: Remove chicken and set aside. Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Stir in 2 tbsp chopped sun-dried tomatoes, 1/2 cup coconut cream, 1 tsp lemon zest, and 1 tbsp capers. Simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Return chicken to the skillet, add 1 tsp chopped fresh thyme, and simmer for 2 more minutes until chicken is heated through and sauce is glossy.

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Frequently asked questions

How long does Coconut Cream Sun-Dried Tomato Chicken with Lemon Zest 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 Lemon Zest?

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 boneless chicken breasts from drying out.

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

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 Zest 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 Zest 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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