One-Skillet Coconut and Sun-Dried Tomato Chicken
Juicy chicken breasts 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 (dairy-free, paleo) ready in about 35 minutes pairs (6 oz each) chicken breasts, coconut oil, minced 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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Skillet Coconut and Sun-Dried Tomato Chicken take to make?
Total time is about 35 minutes (10 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 One-Skillet Coconut and Sun-Dried Tomato 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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in One-Skillet Coconut and Sun-Dried Tomato 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 One-Skillet Coconut and Sun-Dried Tomato 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 One-Skillet Coconut and Sun-Dried Tomato Chicken dairy-free?
Yes — this recipe is tagged dairy-free, paleo, keto, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
