Description
Enjoy tender chicken breasts simmered in a creamy coconut sauce with this easy, one-pan Coconut Milk Chicken recipe.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 to 1½ teaspoons salt
- ¼ to ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes
- 14 ounces can of unsweetened coconut milk
- chopped fresh cilantro
- lime wedges
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. 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.
- 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.
Notes
Ensure chicken reaches an internal temperature of 165°F to avoid overcooking. Store leftovers in the sauce to prevent the meat from drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Indian, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 4 g
- Sodium: 941 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 73 mg