Lemon-Herb Coconut Chicken Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken breasts simmered in a bright, dairy-free sauce with fresh herbs, sun-dried tomatoes, and a zesty lemon kick—ready in 30 minutes. This mediterranean-inspired chicken (dairy-free, paleo) ready in about 30 minutes pairs boneless skinless chicken breasts, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 tbsp extra virgin olive oil
3 cloves, minced garlic
1/4 cup, drained and chopped sun-dried tomatoes in oil
1 cup full-fat canned coconut milk
2 tbsp fresh lemon juice
1 tbsp, chopped fresh thyme leaves
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp, chopped fresh parsley

Equipment for this recipe

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Instructions

Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
Step 3: Reduce heat to medium, add minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant. Pour in 1 cup coconut milk and 2 tbsp lemon juice, stirring to combine.
Step 4: Return chicken to the skillet, nestling it into the sauce. Simmer uncovered for 4 minutes until sauce thickens slightly and coats the chicken, then stir in 1 tbsp chopped thyme.
Step 5: Garnish with 2 tbsp fresh parsley before serving.

Frequently asked questions

How long does Lemon-Herb Coconut Chicken Skillet take to make?

Total time is about 30 minutes (15 min prep + 15 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-Herb 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Lemon-Herb 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 Lemon-Herb 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 Lemon-Herb Coconut Chicken Skillet 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.