One-Skillet Coconut and Sun-Dried Tomato Chicken

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Simmered in a fragrant coconut milk sauce with sun-dried tomatoes, garlic, and fresh basil for a rich, dairy-free dinner. This Mediterranean-inspired Whole30 recipe (dairy-free, paleo), ready in about 35 minutes, pairs chicken breasts, coconut oil, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

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Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) chicken breasts
2 tbsp coconut oil
4 minced garlic cloves
1/2 cup chopped, packed in oil sun-dried tomatoes
1 cup full-fat coconut milk
1/2 cup chicken broth
1/4 cup chopped fresh basil leaves
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering, then add 4 chicken breasts seasoned with 1 tsp salt and 1/2 tsp black pepper. Sear each side for 4-5 minutes until golden brown and cooked through, then transfer to a plate.
Step 2: In the same skillet, reduce heat to medium and add 4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant and tomatoes soften.
Step 3: Pour in 1 cup full-fat coconut milk and 1/2 cup chicken broth, stirring to combine. Bring to a gentle simmer and cook for 5 minutes until the sauce slightly thickens.
Step 4: Return chicken breasts to the skillet, spoon sauce over them, and simmer for another 3 minutes to meld flavors.
Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil and 1/4 tsp red pepper flakes if using, then serve immediately.