Roasted Red Pepper Coconut Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, sweet-and-savory Whole30 chicken dish featuring roasted red peppers, coconut milk, and a hint of smoked paprika for a unique twist on the classic Marry Me Chicken. This american-inspired chicken (dairy-free, whole30) ready in about 40 minutes pairs avocado oil, drained capers, (full-fat, canned) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 3.7 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
  3. Step 3: Reduce heat to medium, add remaining 1 tbsp avocado oil to skillet, and sauté 1/4 cup chopped sun-dried tomatoes and 1/4 cup drained capers for 2 minutes until tomatoes soften.
  4. Step 4: Add 1 cup chopped roasted red bell pepper, 1 tsp smoked paprika, and 1/2 tsp dried oregano, cooking for 1 minute until fragrant.
  5. Step 5: Stir in 1/2 cup coconut milk, 1/4 cup coconut cream, and 1 tbsp lemon juice, bringing to a gentle simmer and cooking for 3 minutes until sauce thickens.
  6. Step 6: Return chicken to skillet, coating each piece in sauce, and simmer for 3-4 minutes until chicken is heated through and sauce coats the back of a spoon.
  7. Step 7: Garnish with 2 tbsp fresh basil and serve immediately.

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Frequently asked questions

How long does Roasted Red Pepper Coconut Chicken take to make?

Total time is about 40 minutes (15 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 Roasted Red Pepper Coconut 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 avocado oil from drying out.

Can I substitute ingredients in Roasted Red Pepper Coconut 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 Roasted Red Pepper Coconut 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 Roasted Red Pepper Coconut Chicken dairy-free?

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

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