One-Skillet Coconut Sun-Dried Tomato Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a rich sauce of coconut milk and sun-dried tomatoes, creating a dairy-free, Whole30-friendly dinner. This mediterranean-inspired whole30 (whole30, dairy-free) ready in about 35 minutes pairs (about 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 350 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 4 chicken breasts seasoned with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Sear each side for 4-5 minutes until golden brown and cooked through, then remove from skillet and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup full-fat coconut milk and 1/2 cup chicken broth, stirring to combine. Simmer the sauce for 5 minutes until it thickens slightly.
  4. Step 4: Return the chicken breasts to the skillet, spoon the sauce over them, cover, and cook for an additional 3 minutes to meld flavors.
  5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh basil leaves on top before serving.

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Frequently asked questions

How long does One-Skillet Coconut 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 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 coconut oil from drying out.

Can I substitute ingredients in One-Skillet Coconut 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 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 Sun-Dried Tomato Chicken whole30?

Yes — this recipe is tagged whole30, dairy-free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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