Sun-Dried Tomato Coconut Cream Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a luxurious coconut cream sauce with sun-dried tomatoes, capers, and fresh herbs for an elegant weeknight dinner. This mediterranean-inspired chicken (whole30, dairy free) ready in about 35 minutes pairs boneless chicken breasts, coconut oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 512 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.

★ 3.8 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 512 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs boneless chicken breasts dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 3 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
  3. Step 3: Add 4 minced garlic cloves to the same skillet and cook 30 seconds until fragrant, then stir in 1/4 cup oil-packed sun-dried tomatoes and 2 tbsp capers. Cook 1 minute until tomatoes soften.
  4. Step 4: Pour in 14 oz full-fat coconut milk and bring to a gentle simmer, stirring to combine. Add 2 tsp chopped fresh thyme and 1 tsp lemon zest, then return chicken to the skillet. Simmer uncovered for 8 minutes until sauce thickens slightly and coats the chicken.
  5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with steamed broccoli.

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Frequently asked questions

How long does Sun-Dried Tomato Coconut Cream Chicken 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 Coconut Cream Chicken?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Sun-Dried Tomato Coconut Cream Chicken?

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 Cream Chicken 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 Cream Chicken 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.

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