One-Skillet Sun-Dried Tomato Coconut 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 drafted and published.

Simmered in a rich coconut milk sauce with tangy sun-dried tomatoes and fresh herbs for a dairy-free, Whole30-friendly 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 350 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.

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

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Ingredients

4 pieces (6 oz each) chicken breasts
2 tbsp coconut oil
3 cloves, minced garlic cloves
1/2 cup, chopped sun-dried tomatoes
1 cup full-fat coconut milk
1/2 cup chicken broth
1/4 cup, chopped fresh basil
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. Add 4 chicken breasts (6 oz each), seasoning with 1 tsp salt and 1/2 tsp black pepper, and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Step 2: Reduce heat to medium, add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes to the skillet, sauté for 1 minute until fragrant.
Step 3: Pour in 1 cup full-fat coconut milk and 1/2 cup chicken broth, scraping up any browned bits from the bottom. Stir in 1/4 cup chopped fresh basil and 1/4 tsp red pepper flakes, then simmer the sauce for 5 minutes until it thickens slightly.
Step 4: Return the chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors. Serve hot with extra basil garnish if desired.