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coconut milk chicken breasts in black skillet garnished with cilantro

Stovetop Coconut Milk Chicken Breasts

Katerina | Diethood
Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.
Servings : 4 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients
  

  • 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