Description
Indulge in the delightful flavors of Coconut Milk Chicken Breasts, a one-pan recipe that promises tender chicken simmered in a creamy coconut sauce. This dish is perfect for busy weeknights or special gatherings, delivering a rich fusion of spices and the natural sweetness of coconut milk. The vibrant tomatoes and fresh cilantro add an appealing touch, making it not just a meal but a feast for the eyes too. Serve it over rice or alongside roasted vegetables for a satisfying dinner that your family and friends will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon 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
- Dry the chicken breasts and season with cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 6-7 minutes on each side until browned. Remove and set aside.
- In the same skillet, sauté onions until translucent, then add garlic and cook briefly. Stir in diced tomatoes followed by coconut milk; let simmer until thickened.
- Return chicken to the skillet, cooking until fully cooked (165°F internal temperature). Adjust seasoning as needed.
- Garnish with fresh cilantro and serve over rice or veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-pan cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece of chicken (150g)
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg