One-Pan Sun Dried Tomato Lemon Chicken

Chicken dinners are always a hit in my house, but sometimes I get tired of making the same old recipes. My kids will eat plain grilled chicken without complaining, but I know they get bored with it too. That’s when I started looking for ways to jazz up our weeknight chicken without making things too complicated.

This sun dried tomato lemon chicken hits all the right notes. The sun dried tomatoes add a rich, savory flavor that pairs perfectly with the bright lemon. It’s fancy enough for company but easy enough for a Tuesday night when everyone’s tired and hungry.

The best part? Everything cooks in one pan, so cleanup is a breeze. I can have this on the table in about 30 minutes, which means more time for homework help and less time scrubbing dishes. Win-win in my book.

What Kind of Chicken Breasts Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts that are roughly the same size so they cook evenly. If your chicken breasts are really thick (more than an inch), consider pounding them out to about ¾ inch thickness or butterflying them so they cook through properly without drying out. Fresh chicken breasts work great, but if you’re using frozen ones, make sure they’re completely thawed and patted dry before cooking. Look for chicken breasts that feel firm and have a nice pink color – avoid any that look slimy or have an off smell.

Options for Substitutions

This chicken recipe is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Chicken breasts: Chicken thighs work great here and stay more tender during cooking. You can also use pork chops or even firm white fish like cod – just adjust the cooking time accordingly.
• Coconut milk: Heavy cream or half-and-half make good substitutes if you don’t have coconut milk. Use the same amount, but the flavor will be a bit richer and less tropical.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or regular diced tomatoes can work in a pinch. You’ll lose some of that concentrated flavor, so consider adding a tablespoon of tomato paste to boost the taste.
• Capers: If capers aren’t your thing, try chopped green olives or even diced pickles for that briny pop. You can also skip them entirely without affecting the dish too much.
• Fresh spinach: Kale, arugula, or even frozen spinach (thawed and drained well) work fine here. If using frozen, add it at the very end since it’s already cooked.
• Lemon juice: Fresh is best, but bottled lemon juice works too. You could also use white wine vinegar or lime juice for a different citrus twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sun dried tomato lemon chicken is overcooking the chicken breasts, which turns them dry and tough – use a meat thermometer and remove them from heat when they reach 155°F, as they’ll continue cooking from residual heat.

Another common error is adding the spinach too early, which causes it to become mushy and overcooked – wait until the very end and just let it wilt for 1-2 minutes in the hot sauce.

Don’t forget to rinse your capers before adding them, as the brine can make your dish overly salty, and be careful not to let the coconut milk boil vigorously or it might separate and look curdled.

For the best flavor, let your chicken rest in the pan sauce for a few minutes after cooking so it can absorb all those lemony, garlicky flavors.

What to Serve With Sun Dried Tomato Lemon Chicken?

This flavorful chicken pairs beautifully with simple sides that won’t compete with all those Mediterranean flavors. I love serving it over fluffy rice or creamy mashed potatoes to soak up that delicious lemony sauce with the sun-dried tomatoes. Roasted vegetables like asparagus, zucchini, or Brussels sprouts work really well too, especially when drizzled with a little olive oil and garlic. For something lighter, try it alongside a warm pasta like angel hair or penne, or even over a bed of cauliflower rice if you’re keeping things low-carb.

Storage Instructions

Refrigerate: This sun dried tomato lemon chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. I like to store the chicken and sauce together so everything stays moist and flavorful.

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure to let it cool completely first, and maybe add a splash of extra chicken stock when you reheat it since the sauce can thicken up a bit after freezing.

Warm Up: To reheat, just warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, but I find the stovetop keeps the chicken more tender. Add a little extra chicken stock or lemon juice if the sauce seems too thick.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-120 g
• Fat: 65-75 g
• Carbohydrates: 40-50 g

Ingredients

For the chicken:

• 1 1/2 to 2 lb boneless skinless chicken breasts (4 pieces)
• 2 tbsp extra-virgin olive oil
• 1 tbsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 3/4 cup chicken broth
• 1/4 cup unsweetened coconut milk (canned)
• 1/3 cup fresh lemon juice
• 1/2 cup sun-dried tomatoes, drained and julienned
• 1 tsp minced garlic (or 2 garlic cloves)
• 2 tbsp rinsed brined capers
• 5 oz fresh spinach or a spinach-arugula blend

Step 1: Sear the Chicken Breasts

• 2 tbsp extra-virgin olive oil
• 1 1/2 to 2 lb boneless skinless chicken breasts (4 pieces)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp dried basil

Add the extra-virgin olive oil to a large sauté pan or cast iron skillet and heat over medium-high heat.

Once hot, add the chicken breasts.

Sprinkle the salt, black pepper, and dried basil evenly over the top of each piece.

Cook for about 5 minutes, allowing the chicken to brown on the first side.

Flip the chicken and continue to cook for another 5 minutes until the second side is browned as well.

Step 2: Make the Creamy Lemon Sauce

• 3/4 cup chicken broth
• 1/4 cup unsweetened coconut milk (canned)
• 1/3 cup fresh lemon juice
• 1/2 cup sun-dried tomatoes, drained and julienned
• 1 tsp minced garlic (or 2 garlic cloves)
• 2 tbsp rinsed brined capers
• More salt and black pepper to taste

Reduce the pan heat to low.

Pour in the chicken broth, coconut milk, fresh lemon juice, and add the sun-dried tomatoes (be sure they’re drained of oil), minced garlic, and capers.

Sprinkle in just a little more salt and pepper if desired.

Cover the pan and let the sauce and chicken simmer together over medium-low heat for 2 to 3 minutes to allow the flavors to meld and the sauce to heat through.

I like to squeeze a bit of extra lemon here to really brighten up the sauce.

Step 3: Add Spinach and Finish Simmering

• 5 oz fresh spinach or a spinach-arugula blend

Add the fresh spinach (or spinach-arugula blend) by nestling the leaves into the sauce around the chicken.

Stir gently so the spinach becomes submerged and begins to wilt.

Cover the pan again and allow it to simmer for another 2 to 3 minutes until the spinach is wilted and tender.

Serve hot, making sure each piece of chicken is topped with some of the creamy sauce, sun-dried tomatoes, and wilted greens.