Tender chicken meets a creamy coconut milk sauce for a match made in literal heaven. Introducing my One Pan Saucy Coconut Chicken, a simple, easy dinner that comes together in just 20 minutes. It's filled with tons of herbs and spices for flavor that packs a punch in every bite... and gets better with time. This is the perfect recipe to meal-prep at the beginning of the week, so you can have a delicious, better-than-takeout meal ready in minutes!
Ingredients
For the Chicken:
- 1.5 Pounds Boneless, Skinless Chicken Breast this should be approximately 2-4 breasts, depending on the size
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- ¼ Teaspoon Ground Coriander
- Sea Salt to taste
- Ground Black Pepper to taste
For the Creamy Coconut Sauce:
- 1 Tablespoon Olive Oil
- 1 Medium Onion diced
- 4 Cloves Garlic mashed
- ½ Teaspoon Ground Paprika
- ¼ Teaspoon Ground Cumin
- ¼ Teaspoon Ground Coriander
- 1 Pinch Sea Salt
- 1 Pinch Ground Black Pepper
- ¼ Cup Tomato Paste
- ¼ Cup Unsweetened Shredded Coconut
- 1 Can Full-Fat Coconut Milk
- ¼ Cup Cilantro chopped
- 1 Lime to squeeze on top
Instructions
- To make this dish, start by preparing the chicken. Pat the chicken breasts dry with a paper towel. Then, add the ground paprika, ground cumin, ground coriander, sea salt, and ground black pepper to a small bowl. Mix to combine, then rub it into both sides of the chicken breasts. Repeat until all of the chicken breasts are coated in the seasoning.
- Next, add the olive oil to a large, deep skillet, on the stove, over medium-high heat.
- Once the oil is hot, add in the chicken and allow it to cook, undisturbed, for 4-5 minutes.
- Then, flip the chicken to the other side and allow it to cook again, undisturbed, for another 4-5 minutes.
- Once the chicken is done, remove it from the pan and add in another tablespoon of olive oil.
- Dice the onion and garlic and add it to the pan, being sure to stir well and scrape down the sides of the pan to coat them in the excess seasonings.
- Next, add in the rest of the seasonings and the tomato paste and stir everything well, allowing it to cook for 2-3 minutes.
- Then, add the coconut milk or heavy cream (if using) to the pan, alongside the chopped cilantro, and mix until a thick sauce forms.
- Taste and adjust the salt and pepper as needed, then return the chicken to the skillet and mix to coat it well in the sauce.
- Allow the chicken to cook in the sauce for a few more minutes, until it's fully cooked through.
- Once it's done, remove it from the heat and squeeze lime juice on top, if desired. Serve over rice, and enjoy!
Calories: 327kcal | Carbohydrates: 9g | Protein: 27g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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