Sun-Dried Tomato & Capers Chicken Skillet
A rich, tangy chicken dish with a sauce made from sun-dried tomatoes, capers, and fresh herbs, simmered until the chicken is tender and flavors meld. This italian-inspired chicken (dairy-free, whole30) ready in about 35 minutes pairs boneless skinless chicken breasts, avocado oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp avocado oil
- 4, minced garlic cloves
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 1/4 cup, drained capers
- 1/2 cup full-fat coconut milk
- 2 tbsp, chopped fresh basil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Pat chicken breasts dry and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- Step 2: Add remaining 1 tbsp avocado oil to the skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 cup chopped sun-dried tomatoes and 1/4 cup drained capers, cooking for 2 minutes until softened.
- Step 3: Pour in 1/2 cup coconut milk and 1 tbsp lemon juice, then add 2 tbsp chopped fresh basil. Simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon.
- Step 4: Return chicken to skillet, spooning sauce over it. Simmer for 3-4 minutes until chicken is heated through and sauce is glossy. Stir in 1/4 cup chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Capers Chicken Skillet 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 & Capers Chicken Skillet?
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 Sun-Dried Tomato & Capers Chicken Skillet?
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 & Capers Chicken Skillet 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 & Capers Chicken Skillet 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
