Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a vibrant coconut milk sauce packed with sun-dried tomatoes, Kalamata olives, and fresh herbs for a restaurant-quality Whole30 dinner. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 30 minutes pairs full-fat canned coconut milk, packed and chopped sun-dried tomatoes, pitted Kalamata olives 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 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.

★ 3.5 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 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.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature), then transfer to a plate and set aside.
  3. Step 3: Add remaining 1 tbsp avocado oil to the skillet, then stir in minced garlic and cook for 1 minute until fragrant but not browned.
  4. Step 4: Pour in coconut milk and lemon juice, scraping up any browned bits. Add chopped sun-dried tomatoes and olives, then simmer for 3 minutes until slightly thickened.
  5. Step 5: Return chicken to the skillet, coating each piece in sauce. Simmer uncovered for 4 minutes until sauce clings to the chicken, then sprinkle with fresh oregano.

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Frequently asked questions

How long does Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives 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 Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives?

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 full-fat canned coconut milk from drying out.

Can I substitute ingredients in Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives?

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 Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives 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 Mediterranean Sun-Dried Tomato Chicken with Lemon & Olives 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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