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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!
Tender Coconut Chicken
If you’re craving something savory without much work (hello, easy weeknight dinners!), this Coconut Milk Chicken recipe is just what you need! It’s a breeze to make, coming together in about 30 minutes, and all you need is one pan. The flavors are fantastic and remind me of a coconut chicken curry, where tender white-meat chicken simmers in a creamy, spice-infused sauce with diced onion and fresh tomatoes.
For a complete meal, I serve this dish alongside a bowl of Thai chicken soup and some garlic steamed broccoli to complement the rich flavors of the coconut chicken. I’m so excited for you to try it; it’s the kind of dish you’ll keep coming back to.
Ingredients Needed
- Boneless, skinless chicken breasts: You can swap in boneless, skinless chicken thighs if you prefer, or use bone-in chicken pieces like I do in my braised coconut chicken recipe.
- Cumin, paprika, oregano, and cayenne pepper: This simple spice blend adds warmth, a little kick, and that earthy flavor that brings the whole dish together. If you’d like to amp up the curry flavor, try borrowing the bolder seasoning mix from my coconut chickpea curry.
- Salt and black pepper: A simple seasoning to flavor the chicken.
- Olive oil: Used for sautéing, it adds a rich flavor and helps cook the ingredients.
- Yellow onion: Yellow onions tend to be sweeter, but white onion will work also.
- Fresh garlic: The garlic adds a pungent flavor that enhances the overall taste. You could also use garlic powder.
- Tomatoes and tomato paste: Fresh tomatoes add acidity, sweetness, and body to the sauce. Canned diced tomatoes, well-drained, or fresh cherry tomatoes are also okay to use.
- Coconut milk: For this coconut chicken recipe, I recommend unsweetened canned coconut milk. Before opening, give it a good shake and stir it well to ensure the cream and liquid are fully combined before adding it to the pan.
- Fresh cilantro or parsley and lime wedges: Finely chop the herbs to sprinkle on top, and don’t forget the lime wedges; they add a bright, fresh finish.
How To Make Coconut Milk Chicken
- Prepare the chicken breasts: Pat the chicken breasts dry with paper towels. Combine spices, herbs, salt, and pepper in a small bowl and rub the seasoning mixture all over the chicken.
- Brown the chicken: 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.
- Create the sauce: Gently sauté onions, garlic, tomato paste, 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.
- Finish cooking the chicken in the sauce: Carefully add the chicken breasts back into the 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, garnish with cilantro or parsley, and add a squeeze of lime juice before serving.
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 best with rice. My lemon rice is a great match, as is this Mediterranean rice. For a mix of flavors, serve it with peanut butter ramen.
If you’re trying to cut carbs or follow a Keto diet, I recommend cauliflower rice or roasted cauliflower steaks. If you’d like a vegetable side, try my asparagus with lemon butter sauce or these air fryer roasted broccoli.
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Coconut Milk Chicken Recipe
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, 1 to 1½ inch thick
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ 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 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes, or use 1 can (14 ounces) diced tomatoes, well drained
- 14 ounces can of unsweetened coconut milk, shaken and stirred
- chopped fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- Prep. Shake the can of coconut milk well, then open and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the seasoning. In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
- Cook. Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add the chicken 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 the skillet and set aside on a plate; keep covered.
- Sauté. 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 20 seconds. Add a tablespoon of tomato paste and stir until well combined. Then stir in the tomatoes and continue to cook for 5 minutes, or until the tomatoes are soft.
- Cook down the coconut milk and combine. Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until the sauce thickens. Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for 4 to 5 more minutes, or until the chicken is cooked through. The chicken is done when its internal temperature registers at 165˚F.
- Taste and adjust before serving. Taste the sauce for salt and pepper; adjust accordingly. Garnish your coconut milk chicken with cilantro or parsley, and serve with lime wedges.
Equipment
Nutrition
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.
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 Chicken Recipes
- Lemongrass Chicken
- Sheet Pan Honey Garlic Lemon Chicken
- Creamy Pesto Chicken
- Air Fryer Chicken Wings
My husband and I love this, great flavor. Thank you!
That’s great! I am very glad you and your husband enjoyed it! Thank YOU! ๐
This is the third time Iโve made it for my family! It has made it into the regular rotation!
That’s great to hear! I’m very glad you and you family enjoy it! Thank you so much! ๐