Creamy Coconut Chicken Skillet Recipe
This One Pan Saucy Coconut Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a creamy, spiced coconut sauce. Perfect for a quick weeknight dinner, this recipe combines aromatic spices, rich coconut milk, and fresh cilantro to deliver a comforting and exotic meal all prepared in a single skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (influences from Caribbean and South Asian flavors)
Ingredients
For the Chicken:
- 1.5 Pounds Boneless, Skinless Chicken Breast (approximately 2-4 breasts)
- 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 (about 13.5-14 oz)
- ¼ Cup Cilantro, chopped
- 1 Lime, to squeeze on top
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, mix paprika, cumin, coriander, sea salt, and black pepper. Rub this seasoning mixture evenly onto both sides of the chicken breasts.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken breasts and cook undisturbed for 4-5 minutes until nicely seared. Flip and cook the other side for another 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
- Sauté Onions and Garlic: Add another tablespoon of olive oil to the same pan. Add the diced onion and mashed garlic, stirring well and scraping the pan sides to incorporate leftover seasonings. Cook until softened, about 2-3 minutes.
- Add Spices and Tomato Paste: Add the remaining paprika, cumin, coriander, sea salt, black pepper, and tomato paste to the pan. Stir to combine and cook the mixture for 2-3 minutes to deepen the flavors.
- Make the Coconut Sauce: Pour in the full-fat coconut milk and stir in the chopped cilantro. Mix until the sauce thickens and becomes creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Spoon the sauce over the chicken, ensuring it is well coated. Allow the chicken to cook in the sauce for a few more minutes to absorb the flavors and ensure thorough cooking.
- Finish and Serve: Remove the pan from heat. Squeeze fresh lime juice over the chicken for brightness. Serve immediately, ideally over cooked rice or your favorite grain.
Notes
- Use boneless, skinless chicken breasts for quicker and even cooking. Thicker breasts can be sliced to ensure doneness without drying out.
- Be careful not to overcook the chicken during the first sear to keep it juicy.
- Full-fat coconut milk is recommended to achieve a rich, creamy sauce.
- Adjust seasoning and lime juice to taste for optimal balance of flavors.
- This dish pairs well with steamed rice, quinoa, or cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://ameliameals.com/creamy-coconut-chicken-skillet-recipe/
