Creamy Coconut Milk Chicken

This Coconut Milk Chicken recipe comes together in one pan, with a creamy sauce that’s out of this world. You’ll love this stellar combination of delicate coconut milk, perfectly cooked chicken breasts, and exotic spices!

Table of Contents

• TENDER COCONUT MILK CHICKEN
• INGREDIENTS
• HOW TO MAKE COCONUT MILK CHICKEN
• TIPS FOR PERFECTLY TENDER CHICKEN
• WHAT GOES WITH COCONUT MILK CHICKEN?
• HOW TO STORE AND REHEAT LEFTOVERS
• More Coconut Chicken Recipes
• Get the Recipe

TENDER COCONUT MILK CHICKEN

If you’re hungry for something savory, but aren’t really feelin’ a complicated set of ingredients and steps (can we say weeknight dinner?), this is the recipe for you! Coconut milk chicken is so simple and easy, and comes together in about 30 minutes. Plus, you only need one pan!

The flavor profile is a total winner, too– juicy, white-meat chicken in a creamy sauce jazzed up with aromatic spices, diced onion, and tangy fresh tomatoes. I can’t wait for you to try this recipe – it’s one you’ll come back to again and again.

INGREDIENTS

• Boneless, skinless chicken breasts: You can also use boneless, skinless chicken thighs.
• Cumin, Paprika, Oregano, and Cayenne Pepper
• Salt and Pepper
• Olive Oil
• Yellow Onion: Yellow onions tend to be sweeter, but white onion will work also.
• Fresh Garlic
• Fresh Tomatoes or 1 can diced tomatoes
• Coconut Milk: I recommend unsweetened, light coconut milk for this dish.
• Cilantro or Parsley: Chop finely for a garnish.

HOW TO MAKE COCONUT MILK CHICKEN

1. Prepare the Chicken Breasts: Pat dry the chicken breasts with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken breasts.
2. Brown the Chicken Breasts: Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6 to 7 minutes on each side, or until browned. Remove chicken, cover, and set aside.
3. Create the Sauce: Gently saute onions, garlic, and tomatoes in the remaining olive oil until soft. Stir in the coconut milk and bring to a simmer; simmer for 5 minutes, or until the sauce thickens.
4. Finish Cooking the Chicken in the Sauce: Carefully add the chicken breasts back into pan. Be careful not to splash the simmering sauce. Reduce the heat to low, and cook for 4 or 5 more minutes, until the chicken is tender but not dry and has an internal temperature of 165°F. Adjust the salt and pepper to taste, and garnish with cilantro or parsley.
5. Serve and Enjoy!

TIPS FOR PERFECTLY TENDER CHICKEN

Chicken breast is a wonderful protein option when prepared correctly, but it does dry out easily! To avoid this, try these tips.

• Use a thermometer: If you think the chicken is nearly done, test it with a meat thermometer first. The internal temperature should be 165°F.
• Do the knife test: Try cutting the chicken with a sharp knife. If it seems rubbery and resistant, but not dry, cook for 3 more minutes and try again. Rubbery chicken will be juicy, but not tender.
• Be careful not to overcook the chicken. Once it has gone past the rubbery stage, it will be perfectly tender and moist. Further cooking will dry out the chicken and cause it to be tough.

WHAT GOES WITH COCONUT MILK CHICKEN?

• This dish pairs wonderfully with rice. My Lemon Rice is a great match. If you’re trying to cut carbs or follow a Keto diet, I recommend Cauliflower Rice!
• If you’d like a vegetable side, try asparagus — like my Asparagus with Lemon Butter Sauce, or Shaved Brussels Sprouts Stir-Fry with Cranberries.

HOW TO STORE AND REHEAT LEFTOVERS

• How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. Refrigerate the rice in a separate container for the same length of time.
• How to reheat: To reheat on the stove top, heat the chicken and rice separately, covered, on low until just heated through. Add a tablespoon or so of water to the rice to help it soften and re-steam.

More Coconut Chicken Recipes

• Instant Pot Coconut Chicken Curry
• Coconut Milk and Thyme Braised Chicken

ENJOY!

Tools Used in this Recipe

EXTRA LARGE Organic Bamboo Cutting Board with Juice Groove - Best Kitchen...

T-fal Specialty 3 PC Initiatives Nonstick Inside and Out, 8", 9.5", 11", Black

Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits...

Thai Kitchen Organic Lite Coconut Milk, 13.66 fl oz

Stovetop Coconut Milk Chicken Breasts

Katerina | Diethood

Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.

4.84 from 24 votes

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Servings : 4 people

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Prep Time 10 mins

Cook Time 25 mins

Total Time 40 mins

Ingredients

  

1x2x3x

• ▢ 1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon smoked or sweet paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon cayenne pepper, (If you like spicy food, use 1 teaspoon cayenne pepper. If you don't like spicy food, omit the cayenne pepper.)
• ▢ 1 teaspoon salt, or to taste
• ▢ 1/4 teaspoon freshly ground black pepper, or to taste
• ▢ 3 tablespoons olive oil, divided
• ▢ 1 yellow onion, finely diced
• ▢ 3 cloves garlic, minced
• ▢ 2 cups seeded and diced tomatoes, (or use 1 can (14 ounces) diced tomatoes, well drained)
• ▢ 1 can (14 ounces) unsweetened, lite coconut milk
• ▢ chopped fresh cilantro, for garnish

Instructions

 

• Pat dry the chicken breasts with paper towels and set aside.
• In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
• Rub seasoning mixture all over chicken breasts.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
• Remove chicken from skillet and set aside on a plate; keep covered.
• Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
• Stir in garlic and cook for 30 seconds.
• Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
• Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
• Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
• Taste sauce for salt and pepper; adjust accordingly.
• Garnish with cilantro or parsley, and serve.

Notes

NET CARBS: 10 g

Nutrition

Calories: 341 kcal | Carbohydrates: 12 g | Protein: 26 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 73 mg | Sodium: 941 mg | Potassium: 676 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 500 IU | Vitamin C: 13 mg | Calcium: 59 mg | Iron: 2 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American, Fusion, Indian

Keyword: chicken dinner, chicken dinner ideas, coconut chicken, coconut milk chicken, low carb chicken

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