coconut milk chicken

Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.

Stovetop Coconut Milk Chicken Breasts

chicken breasts, ((1-inch to 1-1/2 inch thick))

cumin

paprika

oregano

cayenne pepper,

salt, (or to taste)

black pepper, (or to taste)

olive oil, (divided)

yellow onion, (finely diced)

garlic, (minced)

(14 ounces) unsweetened, lite coconut milk

chopped fresh cilantro, (for garnish)

Pat dry the chicken breasts with paper towels and set aside.

In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Rub seasoning mixture all over chicken breasts.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.

Remove chicken from skillet and set aside on a plate; keep covered.

Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.

Stir in garlic and cook for 30 seconds.

Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.

Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.

Taste sauce for salt and pepper; adjust accordingly.

Garnish with cilantro or parsley, and serve.

This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Check out the notes section below for easy substitutions and alternatives to make this delicious recipe gluten-free and keto-approved.

Creamy Coconut Milk Chicken Recipe (One-Skillet)

chicken breasts ((cut in half lengthwise (or 4 chicken breast

salt

garlic powder

onion powder

coconut oil (or olive oil)

onion

garlic (minced)

ginger

serrano chili pepper (or jalapeño, diced (optional))

chicken broth

lime juice (plus more to taste)

brown sugar ((see notes))

soy sauce ((use tamari

(15 ounce) can coconut cream (or full-fat coconut milk)

cilantro (to garnish)

red pepper flakes (to garnish)

Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.

Melt the coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.

In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper (if using). Mix well and continue to cook for one minute more, stirring continuously.

Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, brown sugar, and soy sauce. Mix well to combine.

Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut cream.

Optional - to thicken your sauce, whisk together 1 tsp cornstarch with 1 tbsp water and add directly to the simmering coconut broth. Repeat, as needed, until the desired thickness is reached.

Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.

Serve garnished with chopped cilantro, red chili flakes, and fresh lime juice.

Coconut Milk Chicken is a dairy free, gluten free marinated chicken recipe that is nourishing and delicious! Make this easy weeknight meal in an Instant Pot, oven, or skillet!

Coconut Milk Chicken

coconut milk coconut milk if chicken breast

lime

cayenne pepper (see notes)

ginger ginger

chicken breasts, about 4 oz each

Tablespoon avocado oil

pepper

fine sea salt

cilantro onion

lime wedges,

Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.

Once marinated, reserve 1/2 of the marinade and discard the rest.

Place marinated chicken breasts in a skillet or in a baking dish with 1 tablespoon oil. Sprinkle with salt and pepper.

If cooking on stove top, add a few tablespoons of the reserved coconut milk if desired, to keep moistened. Then, cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 165F. Rest chicken for 5 minutes before slicing.

If cooking in oven, feel free to add a few tablespoons of coconut marinade on top. Then, place in an oiled baking dish and cook in oven at 350F for 25-30 minutes or until internal chicken temperature reaches 165F.

Place the chicken onto a cooking trivet inside of the Instant Pot. Pour the marinade over the chicken, cover with the lid, and set the valve to &#8220;sealing&#8221; position.

Pressure cook on high for 10 minutes, then perform a natural release of pressure for 10 minutes before removing the lid. NOTE: If you don&#8217;t want shredded chicken, you can reduce the cook time to 5 minutes and natural release to 5 minutes.

Remove chicken from instant pot and let it rest 5 minutes. Once chicken is cool enough to touch, use two forks and shred the breasts into pieces.

Serve over rice, cauliflower, or vegetables of choice. Spoon extra coconut marinade from the instant pot on top before serving.

Instant Pot instructions

While the chicken is cooking, you can make the jalapeno mango chutney recipe. Chutney is optional, but quite easy to make and delicious!

Toppings for serving

This recipe is perfect for weeknight dinners! Easy to make, delicious, and healthy!

This recipe is perfect for weeknight dinners! Easy to make, delicious, and healthy! Thanks for sharing!

You know I love your recipes, but this one just might be my favorite!

This was a huge hit at my house! Packed full of amazing flavors!

Love that this is dairy free! Made it for my friend who just had a baby! Delicious!

This is so flavorful. It hits all the right notes: juicy chicken, sweet, spicy, amazing!!

I am always reads your recipes Lindsay...but this is one of my favouite dish...and i love your indian style cooking....Thanks for sharing..!

Omg made it for the first time today and it was amazing! Also made that chutney - can probably eat all in one sitting if left alone lol! Will for sure make again!

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The most viewed coconut milk chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine