Sun-Drenched Mediterranean Coconut Chicken

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken breasts bathed in a vibrant sauce of lemon, sun-dried tomatoes, and olives, finished with fresh herbs for a bright, elegant dinner. This Mediterranean-inspired chicken recipe, ready in about 38 minutes, pairs boneless skinless chicken breasts, extra-virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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 (6 oz each) boneless skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 4, minced garlic cloves
• 3 tbsp, drained and chopped sun-dried tomatoes in oil
• 1/2 cup full-fat coconut milk
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup, pitted kalamata olives
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp dried oregano. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden brown and cooked through; transfer to a plate and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the same skillet over medium heat. Sauté 4 minced garlic cloves for 1 minute until fragrant but not browned, then stir in 3 tbsp chopped sun-dried tomatoes and cook for 2 minutes until softened.
3. Step 3: Pour in 1/2 cup coconut milk, 2 tbsp lemon juice, and 1 tsp lemon zest, stirring to combine. Bring to a gentle simmer and cook for 3 minutes until slightly thickened, then return chicken and 1/4 cup pitted kalamata olives to the skillet. Simmer for 3 minutes until chicken is heated through and sauce clings to the meat.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately, spooning extra sauce over chicken.