Lemon-Garlic Capers & Olives Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A briny, aromatic Whole30 meal where lemon, garlic, and capers mingle with sun-dried tomatoes in a creamy coconut milk sauce, offering a bright Mediterranean twist on comfort food. This mediterranean-inspired chicken (dairy-free, paleo) ready in about 42 minutes pairs (13.5 oz) full-fat coconut milk, tablespoons, drained capers, pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.

★ 4.1 (8 ratings) Prep: 18 min Cook: 24 min Serves 4 Mediterranean cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Season chicken breasts with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper on both sides. Heat 2 tablespoons 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; remove and set aside.
  2. Step 2: In the same skillet, add 4 minced garlic cloves, 1 teaspoon chopped fresh rosemary, and 1 tablespoon lemon zest, sautéing for 1 minute until fragrant and garlic is golden.
  3. Step 3: Stir in 1/4 cup chopped sun-dried tomatoes, 2 tablespoons drained capers, 1/4 cup pitted Kalamata olives, and 1 tablespoon lemon juice, then add 1 can (13.5 oz) full-fat coconut milk, bringing to a gentle simmer for 3-4 minutes until sauce thickens.
  4. Step 4: Return chicken to skillet, coating evenly in sauce, and simmer for 5 minutes to allow flavors to meld.
  5. Step 5: Remove from heat, garnish with extra rosemary, and serve immediately.

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Frequently asked questions

How long does Lemon-Garlic Capers & Olives Chicken take to make?

Total time is about 42 minutes (18 min prep + 24 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 Lemon-Garlic Capers & Olives Chicken?

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 tablespoons, drained capers from drying out.

Can I substitute ingredients in Lemon-Garlic Capers & Olives Chicken?

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 Lemon-Garlic Capers & Olives Chicken 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 Lemon-Garlic Capers & Olives Chicken dairy-free?

Yes — this recipe is tagged dairy-free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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