Sun-Dried Tomato Basil Chicken with Red Pepper

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

Chicken breasts simmered in a rich tomato-basil sauce with a subtle kick from red pepper, finished with fresh herbs for a simple yet elegant dinner. This mediterranean-inspired chicken (dairy-free, paleo) ready in about 35 minutes pairs Chicken breasts, Sun-dried tomatoes, Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1.5 pounds of chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add 2 minced garlic cloves and 1/4 teaspoon red pepper flakes to the skillet, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and 1/2 cup full-fat coconut milk, then bring to a gentle simmer.
  5. Step 5: Return the chicken to the skillet, reduce heat to low, and simmer for 10-12 minutes until cooked through.
  6. Step 6: Stir in 1/4 cup chopped fresh basil and 1 tablespoon lemon juice, cooking for 2 minutes until the sauce thickens slightly.

Frequently asked questions

How long does Sun-Dried Tomato Basil Chicken with Red Pepper take to make?

Total time is about 35 minutes (15 min prep + 20 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 Sun-Dried Tomato Basil Chicken with Red Pepper?

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 breasts from drying out.

Can I substitute ingredients in Sun-Dried Tomato Basil Chicken with Red Pepper?

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 Sun-Dried Tomato Basil Chicken with Red Pepper 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 Sun-Dried Tomato Basil Chicken with Red Pepper dairy-free?

Yes — this recipe is tagged dairy-free, paleo, 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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