Creamy Coconut Milk Chicken
A comforting one-skillet dish featuring tender chicken in a rich coconut milk sauce with spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts, cut in half lengthwise Alternatively, use 4 chicken breast cutlets.
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon coconut oil or olive oil For cooking the chicken.
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 1 serrano chili pepper or jalapeño, diced (optional) For heat.
- 1½ cups low-sodium chicken broth
- ¼ cup fresh lime juice, plus more to taste
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1 15 ounce can coconut cream or full-fat coconut milk For a rich and creamy sauce.
- Fresh cilantro, to garnish
- Red pepper flakes, to garnish
Instructions
Preparation
- Start by seasoning the chicken. Sprinkle the salt, paprika, garlic powder, and onion powder over the chicken breasts, ensuring they’re evenly coated. Set the seasoned chicken aside.
- Heat a large skillet over medium heat with the coconut oil or olive oil.
Cooking
- Once the oil is hot, place the seasoned chicken in the skillet and sear until golden brown on both sides.
- Remove the chicken from the skillet and keep warm on a plate covered with foil.
- In the same skillet, add the diced onion and cook until translucent.
- Add the minced garlic, grated ginger, and optional chili pepper. Stir until fragrant.
- Pour in the chicken broth and lime juice, scraping up brown bits from the skillet.
- Stir in the brown sugar and soy sauce. Return the chicken to the skillet, ensuring it's submerged in the sauce.
- Allow everything to simmer gently until the chicken is cooked through, about 10-15 minutes.
- Stir in the coconut cream or full-fat coconut milk, tasting and adjusting lime juice as needed.
Serving
- Ladle the creamy sauce and chicken onto plates, garnishing with fresh cilantro and red pepper flakes.
Notes
Serve with rice or quinoa to soak up the sauce. This dish reheats well and tastes even better the next day.