Herb-Infused Coconut Chicken with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Elegant chicken with a rich coconut tomato sauce, bursting with sun-dried tomatoes and fresh herbs for a comforting yet clean dinner. This mediterranean-inspired chicken (whole30, dairy free) ready in about 33 minutes pairs boneless chicken thighs, coconut oil, oil-packed sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (15 ratings) Prep: 15 min Cook: 18 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs boneless chicken thighs dry and season with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp coconut oil in a large skillet over medium heat. Add chicken and cook 6 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
  3. Step 3: Add 4 minced garlic cloves and 1/3 cup oil-packed sun-dried tomatoes to the skillet. Cook 2 minutes until tomatoes soften and release oil.
  4. Step 4: Stir in 1 tsp dried oregano and cook 30 seconds. Add 10 oz coconut milk and bring to a gentle simmer, stirring to combine.
  5. Step 5: Return chicken to the skillet, coating evenly. Simmer uncovered for 6 minutes until sauce thickens and coats the chicken. Stir in 2 tbsp chopped fresh basil. Serve with cauliflower rice.

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Frequently asked questions

How long does Herb-Infused Coconut Chicken with Sun-Dried Tomatoes take to make?

Total time is about 33 minutes (15 min prep + 18 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 Herb-Infused Coconut Chicken with Sun-Dried Tomatoes?

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 thighs from drying out.

Can I substitute ingredients in Herb-Infused Coconut Chicken with Sun-Dried Tomatoes?

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 Herb-Infused Coconut Chicken with Sun-Dried Tomatoes 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 Herb-Infused Coconut Chicken with Sun-Dried Tomatoes 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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