Sun-Dried Tomato Coconut Chicken with Lemon Zest
Tender chicken breasts simmered in a luscious coconut cream sauce with sun-dried tomatoes, garlic, and bright lemon zest for a restaurant-worthy dinner that's Whole30-compliant and ready in 30 minutes. This american-inspired chicken (whole30, dairy-free) ready in about 30 minutes pairs extra-virgin olive oil, minced garlic cloves, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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), pounded to 1/2-inch thickness boneless skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 3, minced garlic cloves
- 1/4 cup, drained and finely chopped sun-dried tomatoes in oil
- 1 cup full-fat coconut milk
- 1 tbsp, finely grated lemon zest
- 1 tsp, chopped fresh thyme leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper, then add to skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 2: Remove chicken and set aside. Add 3 minced garlic cloves to the same skillet and sauté for 60 seconds until fragrant but not browned.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and 1 cup coconut milk, scraping up any browned bits. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
- Step 4: Return chicken to skillet, nestling it into the sauce. Add 1 tbsp lemon zest and 1 tsp chopped thyme, then simmer uncovered for 5 minutes until chicken is cooked through and sauce coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato Coconut Chicken with Lemon Zest take to make?
Total time is about 30 minutes (15 min prep + 15 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 Coconut Chicken with Lemon Zest?
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 extra-virgin olive oil from drying out.
Can I substitute ingredients in Sun-Dried Tomato Coconut Chicken with Lemon Zest?
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 Coconut Chicken with Lemon Zest 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 Coconut Chicken with Lemon Zest whole30?
Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
