Clean eating doesn’t have to mean complicated shopping lists or endless meal prep. This Sun-Dried Tomato Chicken is the kind of dinner I reach for when I want something straightforward, satisfying, and reliably good. It leans on pantry-stable sun-dried tomatoes and a few fresh staples to deliver big flavor without fuss.

It comes together mostly in one skillet, goes into the oven to finish, and needs very little babysitting. The sauce uses light coconut milk for creaminess — lactose-free and pantry-friendly — and a bit of chicken broth to keep the flavors bright. The result is a tender, saucy chicken you can serve over greens, rice, or roasted vegetables.

I’ll walk you through what we’re using, the exact steps I follow, and practical tips to avoid common missteps. No fluff. Just the reason this recipe sits in my regular rotation and how to make it work for weeknight dinners or a relaxed weekend meal.

What We’re Using

Ingredients

2 tablespoons olive oil — for searing the chicken and building flavor in the pan.
4 boneless and skinless chicken breasts — the main protein; use even-sized pieces for consistent cooking.
1 yellow onion — medium, sliced into thin strips; provides sweetness and body to the sauce.
3/4 cups sun-dried tomatoes — roughly chopped; do not use the oil-packed tomatoes. They add concentrated tomato flavor and a slightly chewy texture.
2 garlic cloves — minced; essential for aromatics and depth.
1 teaspoon Italian seasoning — a simple herb blend that rounds out the sauce.
1 1/2 cups coconut milk — light; gives creaminess without dairy.
1 cup chicken broth — keeps the sauce balanced and helps deglaze the pan.
1/4 cup basil — fresh, roughly chopped; stirred in at the end for brightness.

Make Sun-Dried Tomato Chicken: A Simple Method

Preheat the oven to 400°F.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Add the 4 boneless, skinless chicken breasts to the hot oil and cook until lightly browned on the first side, about 3–4 minutes. Flip and brown the second side, about 3–4 minutes. It’s okay if the chicken is not fully cooked at this point. Remove the chicken from the skillet and set aside on a plate.
Add the 1 medium yellow onion (sliced into thin strips), 3/4 cup sun-dried tomatoes (roughly chopped; do not use oil-packed tomatoes), and 2 minced garlic cloves to the same skillet. Cook, stirring often, until the onion is soft and translucent, about 4–5 minutes.
Stir in 1 teaspoon Italian seasoning, 1 1/2 cups light coconut milk, and 1 cup chicken broth. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce and spooning some sauce over the tops.
Cover the skillet tightly with foil and transfer it to the preheated oven. Bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
Remove the skillet from the oven, uncover, and sprinkle the chicken with 1/4 cup fresh basil (roughly chopped). Let rest for 3–5 minutes, then serve hot.

Why It’s My Go-To

This recipe balances convenience and flavor. The sun-dried tomatoes bring concentrated acidity and sweetness so you don’t need extra tomato paste or long simmering. Using light coconut milk keeps the sauce silky without feeling heavy. It’s forgiving: the chicken is seared to lock in juices, then finishes gently in the oven inside a covered skillet so it stays tender.

It’s also versatile. Serve it with cauliflower rice for a low-carb dinner, spoon it over polenta for a cozy plate, or toss the shredded leftover chicken into a salad the next day. The flavors hold up well, which makes this into a multi-meal winner.

No-Store Runs Needed

One of the reasons I love this dish is that it eats well into both pantry and fridge staples. If you stock olive oil, coconut milk, chicken broth, garlic, and sun-dried tomatoes, you can pull this together without an emergency grocery trip. Fresh basil and an onion are the only fresh items that make a noticeable difference; if you’re out of basil, a sprinkle of dried oregano or parsley can work in a pinch, though it won’t be quite the same.

If you do a weekly pantry check, this recipe is a reliable fallback: long-shelf-life sun-dried tomatoes and coconut milk keep well and bring a lot of flavor for little effort.

Equipment & Tools

Large oven-safe skillet — cast iron or stainless steel works best to go from stovetop to oven.
Tongs or a spatula — for turning the chicken without tearing it.
Sharp knife and cutting board — to slice the onion and chop the tomatoes and basil.
Meat thermometer — optional but the best way to ensure the chicken reaches 165°F / 74°C without overcooking.
Aluminum foil — to cover the skillet tightly in the oven (or an oven-safe lid if you have one).

Troubleshooting Tips

Chicken dries out

Chicken breasts can dry if they’re thin, or if the oven time runs long. If your breasts are thinner than 1 inch, check for doneness at 12 minutes. Using a meat thermometer is the simplest guard against overcooking.

Sauce is too thin

If the sauce seems watery after baking, return the skillet to the stovetop and simmer uncovered for a few minutes to reduce. Stir occasionally until it thickens slightly. If you want a faster fix, whisk in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until it thickens.

Sauce too rich or coconut flavor too strong

The light coconut milk here is subtle, but if it reads too coconut-forward, stir in an extra splash (about 2–3 tablespoons) of chicken broth at the end and simmer briefly to mellow the coconut note.

In-Season Swaps

Use seasonality to your advantage without changing the core recipe. Try these swaps depending on what’s fresh:

Late summer: swap half the basil for torn summer tomatoes (if you have oil-packed, rinse them first) for a fresher tomato hit.
Fall/winter: add a handful of baby spinach or kale right after baking — the residual heat will wilt the greens without softening them too much.
Spring: mix in chopped asparagus tips in step 4 and sauté for 2–3 minutes before adding the liquids for a spring-forward bite.

Little Things that Matter

Small choices change the result more than you might expect. Pat the chicken dry before searing so it browns instead of steaming. Don’t overcrowd the pan — leave a little space between breasts so you get a golden crust. When you add the coconut milk and broth, scrape the bottom of the skillet to lift those browned bits; that flavor becomes the base of your sauce.

Fresh basil at the end brightens the whole dish. Add it after the oven so the color and fresh flavor remain vibrant.

Store, Freeze & Reheat

Store: Cool completely, then refrigerate in an airtight container for up to 3–4 days. Keep sauce and chicken together — the sauce helps keep the meat moist.

Freeze: Portion into airtight freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Gently rewarm on the stovetop over low-medium heat so the sauce doesn’t separate. For individual portions, microwave at 50% power in 30-second bursts, stirring in between, until heated through. If the sauce looks a bit separated after reheating, stir in a splash of chicken broth and warm gently to bring it back together.

Your Questions, Answered

Can I use chicken thighs?

Yes. Bone-in thighs will take longer to cook; adjust oven time and check for an internal temperature of 165°F / 74°C. Boneless thighs can be seared and may finish in a similar time but check for doneness.

Can I use oil-packed sun-dried tomatoes?

The recipe specifies dry-packed sun-dried tomatoes because they concentrate the flavor without extra oil. If you only have oil-packed, drain them well and pat dry to avoid adding unintended oil and to keep the sauce from getting too greasy.

Is this dairy-free?

Yes — using light coconut milk keeps it dairy-free while adding creaminess.

Save & Share

If this recipe fits your weeknight rhythm, bookmark it or save a photo of the finished plate so it’s easy to pull up when you’re in a dinner pinch. Share it with a friend who likes simple, flavorful dinners — the one-skillet approach is always appreciated. If you try a swap or make it gluten-free/low-carb, tell me how you served it; I love practical variations that actually work in real kitchens.

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