Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a rich coconut cream sauce infused with sun-dried tomatoes, capers, and fresh herbs, creating a restaurant-quality Whole30 dinner ready in 30 minutes. This american-inspired chicken (whole30, dairy-free) ready in about 35 minutes pairs tablespoons avocado oil, minced garlic, tablespoons, drained capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.9 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken dry and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes per side until golden brown; transfer to a plate and set aside.
  2. Step 2: Add remaining 1 tablespoon avocado oil to the skillet, then add minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in chopped sun-dried tomatoes and capers, cooking for 1 minute to blend flavors.
  4. Step 4: Pour in coconut cream and lemon juice, then add dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; simmer gently for 2 minutes until sauce thickens slightly.
  5. Step 5: Return chicken to skillet, coating it in sauce, and simmer for 3 minutes until chicken is cooked through (internal temperature 165°F).
  6. Step 6: Stir in fresh basil, remove from heat, and garnish with chopped parsley before serving.

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Frequently asked questions

How long does Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers 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 Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers?

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 tablespoons avocado oil from drying out.

Can I substitute ingredients in Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers?

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 Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers 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 Velvet Coconut Chicken with Sun-Dried Tomatoes and Capers 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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