Leek & Dill Coconut Chicken Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a velvety coconut milk sauce with caramelized leeks, sun-dried tomatoes, and fresh dill for a luxurious yet simple weeknight dinner. This american-inspired chicken (whole30) ready in about 35 minutes pairs (6 oz each) boneless chicken breasts, avocado oil, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 382 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 382 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes per side until golden brown and cooked through; transfer to a plate and set aside.
  2. Step 2: Add remaining 1 tbsp avocado oil to the same skillet over medium heat, then add leeks and garlic, stirring constantly for 3 minutes until leeks are translucent and garlic is fragrant.
  3. Step 3: Stir in sun-dried tomatoes and capers, cooking for 1 minute until tomatoes soften. Pour in coconut milk, bring to a gentle simmer, and cook for 3 minutes until slightly thickened.
  4. Step 4: Return chicken to the skillet, nestling it into the sauce. Simmer uncovered for 5 minutes, then remove from heat. Stir in 2 tbsp fresh dill and let rest for 2 minutes before serving.

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Frequently asked questions

How long does Leek & Dill Coconut Chicken Skillet 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 Leek & Dill Coconut Chicken Skillet?

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 Leek & Dill Coconut Chicken Skillet?

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 Leek & Dill Coconut Chicken Skillet 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 Leek & Dill Coconut Chicken Skillet whole30?

Yes — this recipe is tagged 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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