Coconut Sun-Dried Tomato Chicken with Capers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a rich coconut cream sauce with sun-dried tomatoes, garlic, and briny capers for a luxurious Whole30 dinner. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 35 minutes pairs avocado oil, minced garlic cloves, coconut cream 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.

★ 3.7 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove chicken and set aside. Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup chopped sun-dried tomatoes and cook for 1 minute to blend flavors.
  5. 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.
  6. 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.

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Frequently asked questions

How long does Coconut Sun-Dried Tomato Chicken with Capers 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 Sun-Dried Tomato Chicken with Capers?

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 avocado oil from drying out.

Can I substitute ingredients in Coconut Sun-Dried Tomato Chicken with Capers?

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 Sun-Dried Tomato Chicken with Capers 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 Sun-Dried Tomato Chicken with Capers 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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