Description
This Coconut Milk Chicken Breasts recipe is a delightful combination of tender chicken, creamy coconut milk, and warm spices. It draws inspiration from Southeast Asian and tropical cuisines, creating a flavorful, one-pan dish perfect for weeknights or entertaining guests. It’s versatile, healthy, and easy to prepare, making it a favorite for home cooks.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh tomatoes, diced (or one 14-ounce can, drained)
- 14 ounces unsweetened light coconut milk
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Chicken:
- Pat dry the chicken breasts. Mix cumin, paprika, oregano, cayenne pepper, salt, and pepper in a small bowl.
- Rub the spice mixture on the chicken breasts.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Cook the chicken breasts for 6–7 minutes on each side until browned. Remove and cover to keep warm.
- Make the Sauce:
- Add the remaining olive oil to the skillet. Sauté the diced onions for 2–3 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds.
- Add the diced tomatoes and cook for 5 minutes until softened.
- Stir in the coconut milk and let the sauce simmer for 5 minutes to thicken.
- Combine and Serve:
- Return the chicken breasts to the skillet. Reduce heat to medium-low and cook for 4–5 more minutes until the chicken reaches an internal temperature of 165°F.
- Adjust the seasoning as needed. Garnish with fresh cilantro and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes