This post may contain affiliate links. Please read our disclosure policy.
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 the fuss (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 – tender, white-meat chicken in a creamy, spice-infused sauce, with the added zing of 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 also use boneless, skinless chicken thighs.
- Cumin, Paprika, Oregano, and Cayenne Pepper: A mix of spices and seasonings to add a warm, spicy, and earthy flavor to enhance the overall taste of the dish.
- 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: 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: I recommend unsweetened, light coconut milk for this dish.
- Cilantro or Parsley: Chop it finely for a garnish.
How To Make Coconut Milk Chicken
- 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.
- 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.
- 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.
- 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, and garnish with cilantro or parsley 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 wonderfully 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.
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
Pin this now to find it later
Pin It
Coconut Milk Chicken Breasts
Ingredients
- 1 pound boneless, skinless chicken breasts, 1-inch to 1-1/2 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 teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups seeded and diced tomatoes, or use 1 can (14 ounces) diced tomatoes, well drained
- 14 ounces canned 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 the seasoning mixture all over the 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 the sauce for salt and pepper; adjust accordingly.
- Garnish with cilantro or parsley, and serve.
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.
Tastes okay. I donโt usually cook with much salt but this recipe needs salt. Not much flavor and too much liquid. Healthy but I will not make it again
Easy to prepare & tasty.
I’m happy to hear that! Enjoy your meal! Thank YOU! ๐
Tried this and took note of other comments. I chose to pour in whole tin of chopped tomatoes with the juice/liquid as don’t like to throw away the potential goodness. So along with tinned coconut milk a lot to reduce to thicken the sauce. Instead of cornflour to thicken I threw in a hand full of orange lentils which nicely thickened the sauce and gave added nutrition to the meal. Very tasty recipe๐
That sounds like a great adaptation! Adding lentils for extra nutrition and thickening is a smart idea. I’m glad you enjoyed the recipe! ๐ Thank YOU!
I used stewed tomatoes and blended them so no chunks. Added more cayenne pepper because my husband is Jamaican and loves it hot. Will definitely make again. Served it with yellow rice.
That sounds delicious! Blending the stewed tomatoes and adding extra cayenne pepper is a great touch. I’m glad it was a hit, and serving it with yellow rice sounds perfect. Thanks for sharing! ๐
Delish!! Second time making this meal! I added a little lemon juice in with the coconut milk for extra flavor! Served over rice!
Yum, the lemon juice sounds like a great touch! Rice is always a good choice too. I am very glad you enjoyed it! Thank YOU! ๐
the sauce didnโt thicken had to add cornstarch
Amazing!!! So delicious!! Wouldnโt change a thing!! Even my kids loved it. Making this on repeat!!
That’s fantastic to hear! I’m thrilled it was a hit with your whole family. Thank YOU! ๐
Pretty good recipe
Chicken was tender cooked in batches before adding it to all the liquids
Needs to be thickened
My kids didnโt like all the tomatoes
I would probably strain them out next time
Served over rice with lime
It sounds like you’ve found some good adjustments to make the recipe work better for your family. Straining the tomatoes and thickening the sauce are great ideas. Serving it over rice with lime sounds delicious too! ๐
Delicious ๐
My husband found it a bit spicy but it was a big hit! I loved it! ๐
That’s great to hear it was a hit! Maybe you can adjust the spice level a bit next time for your husband, but I’m glad you loved it! Thank YOU! ๐
We are making this tonight! I look forward to updating you on what we thought. Sounds absolutely Fantastic. Thanks!
That sounds exciting! Can’t wait to hear how it turns out. Enjoy your meal! Thank YOU! ๐
Would regular coconut milk work? I happen to have a can in my pantry. Thank you
I use canned coconut milk and it is delicious. I just presumed thatโs what the recipe was referring to. I have made this many times. It is soooo good.
It’s great to hear that canned coconut milk works well for you in the recipe! I’m very glad you enjoyed it! Thank YOU! ๐