Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant weeknight dinner with tender chicken thighs roasted alongside bell peppers and zucchini in a coconut milk-based sauce, finished with capers and fresh herbs. This american-inspired sheet pan (dairy-free) ready in about 43 minutes pairs chicken thighs, sun-dried tomatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

★ 3.9 (13 ratings) Prep: 15 min Cook: 28 min Serves 2 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Slice bell pepper into 1/2-inch strips and zucchini into 1/4-inch half-moons. Place on a parchment-lined baking sheet with chicken thighs, drizzle with 1 tbsp olive oil, and toss to coat.
  3. Step 3: Roast for 20 minutes, then remove from oven and stir in 2 minced garlic cloves, 2 tbsp capers, and 3 tbsp sun-dried tomatoes. Return to oven for 8-10 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  4. Step 4: Remove from oven, pour 1/2 cup coconut milk over the top, and scatter 2 tbsp fresh parsley. Let sit for 2 minutes to thicken. Serve immediately.

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Frequently asked questions

How long does Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies take to make?

Total time is about 43 minutes (15 min prep + 28 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 Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies?

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 chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies?

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 Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies dairy-free?

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

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