Coconut Sun-Dried Tomato Chicken with Capers

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Simmered in a rich coconut cream sauce with sun-dried tomatoes, garlic, and briny capers for a luxurious Whole30 dinner. This Mediterranean-inspired chicken recipe (whole30, dairy-free), ready in about 35 minutes, pairs boneless skinless chicken breasts, avocado oil, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 tbsp avocado oil
3, minced garlic cloves
1/4 cup, oil-packed and chopped sun-dried tomatoes
1/4 cup coconut cream
1 tbsp lemon juice
1 tsp, drained capers
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 4 boneless skinless chicken breasts (6 oz each) evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Remove chicken and set aside. Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
Step 4: Stir in 1/4 cup chopped sun-dried tomatoes and cook for 1 minute to blend flavors.
Step 5: Pour in 1/4 cup coconut cream and 1 tbsp lemon juice, then add 1 tsp capers and 1 tsp dried oregano. Simmer for 2 minutes until sauce thickens slightly.
Step 6: Return chicken to the skillet, spooning sauce over top. Simmer for 3 minutes until sauce coats chicken, then garnish with 1/4 cup chopped fresh parsley.