Coconut Sun-Dried Tomato Chicken with Lemon Herb Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a creamy coconut sauce with sun-dried tomatoes, fresh herbs, and bright lemon, delivering elegant comfort food without dairy or grains. This american-inspired chicken (dairy-free, whole30) ready in about 40 minutes blends Boneless skinless chicken breasts, Full-fat coconut milk, Sun-dried tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.0 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 2 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 cooked through (internal temperature 165°F), then transfer to a plate.
  3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Step 4: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes, 1 cup full-fat coconut milk, the zest and juice of 1 lemon, and 1 tbsp chopped fresh rosemary, then bring to a gentle simmer.
  5. Step 5: Add 1 tsp chopped fresh thyme, return chicken to skillet, and simmer for 8-10 minutes until sauce thickens slightly and chicken is heated through.
  6. Step 6: Stir in 1/4 cup chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.

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Frequently asked questions

How long does Coconut Sun-Dried Tomato Chicken with Lemon Herb Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut Sun-Dried Tomato Chicken with Lemon Herb Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut Sun-Dried Tomato Chicken with Lemon Herb Sauce?

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 Lemon Herb Sauce 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 Lemon Herb Sauce 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.

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