Lemon-Herb Coconut Chicken with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a rich coconut milk sauce infused with sun-dried tomatoes, capers, and bright lemon, finished with fresh herbs for a vibrant weeknight dinner. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 40 minutes pairs (1.5 lbs total) Chicken breasts, Olive oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts (1.5 lbs total) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 4-5 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 and 3 tbsp oil-packed sun-dried tomatoes (drained), sautéing for 1 minute until fragrant. Stir in 1 can (13.5 oz) full-fat coconut milk, 1 tbsp capers, 2 tsp chopped fresh thyme, 2 tbsp chopped fresh parsley, the zest and juice of 1 lemon, and 1/2 tsp salt, then bring to a gentle simmer.
  3. Step 3: Return the cooked chicken to the skillet, ensuring it's submerged in the sauce, and simmer for 8-10 minutes until the chicken is tender and the sauce has thickened slightly. Garnish with additional fresh parsley and serve.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 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 olive oil from drying out.

Can I substitute ingredients in Lemon-Herb 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 Lemon-Herb 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 Lemon-Herb 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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