Sun-Dried Tomato Coconut Sheet Pan Chicken

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

Tender chicken thighs roasted with sun-dried tomatoes, garlic, and coconut cream until golden, served with caramelized asparagus and lemon zest for bright, satisfying Whole30 dinner. This american-inspired chicken (dairy-free) ready in about 40 minutes pairs chicken thighs, sun-dried tomatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.6 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry, then toss with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Arrange chicken on a parchment-lined baking sheet. Scatter 1/4 cup sun-dried tomatoes, 4 minced garlic cloves, and 12 oz trimmed asparagus around chicken. Drizzle with 1/2 cup coconut milk and 1 tsp lemon zest.
  3. Step 3: Roast for 25 minutes until chicken reaches 165°F internal temperature and asparagus is tender-crisp with slightly charred edges, basting once halfway with pan juices.
  4. Step 4: Remove from oven, let rest 5 minutes, then serve with pan sauce spooned over chicken.

Frequently asked questions

How long does Sun-Dried Tomato Coconut Sheet Pan Chicken take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sheet Pan 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 chicken thighs from drying out.

Can I substitute ingredients in Sun-Dried Tomato Coconut Sheet Pan 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 Sheet Pan 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 Sheet Pan Chicken dairy-free?

Yes — this recipe is tagged 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

Related recipes