Sun-Dried Tomato Coconut Chicken with Crisped Vegetables

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

Tender chicken breasts bathed in a luscious coconut cream sauce studded with sun-dried tomatoes and capers, served atop perfectly roasted seasonal vegetables for a vibrant, Whole30-compliant weeknight meal. This American-inspired chicken recipe (whole30), ready in about 45 minutes, pairs boneless, skinless chicken breasts, full-fat canned coconut milk, sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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.

Ingredients

• 4 (6 oz each) boneless, skinless chicken breasts
• 1 cup full-fat canned coconut milk
• 3 tbsp, drained and chopped sun-dried tomatoes in oil
• 1 tbsp, drained capers
• 3, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1/2 cup chopped red onion
• 1 cup chopped zucchini
• 1/2 cup chopped bell peppers
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Sear chicken for 5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
3. Step 3: Add remaining 1 tbsp avocado oil to the skillet, then sauté red onion for 2 minutes until translucent, followed by zucchini and bell peppers. Cook for 5 minutes until vegetables are tender-crisp, stirring occasionally.
4. Step 4: Return chicken to the skillet, add coconut milk, sun-dried tomatoes, capers, minced garlic, and thyme. Bring to a gentle simmer over medium heat, then reduce heat to low.
5. Step 5: Simmer uncovered for 8 minutes, stirring occasionally, until sauce thickens slightly and coats the chicken. Stir in remaining 1/4 tsp sea salt and 1/8 tsp black pepper.