Description
This Creamy Coconut Milk Chicken recipe is a one-skillet, flavorful dish featuring tender chicken breasts simmered in a luscious coconut milk sauce infused with garlic, ginger, lime, and spices. Perfect for a quick yet indulgent weeknight dinner, it combines subtle sweetness and a hint of heat with simple ingredients.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sauce & Aromatics
- 1 tablespoon coconut oil, or olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 1 serrano chili pepper, or jalapeño, diced (optional)
- 1½ cups low-sodium chicken broth
- ¼ cup fresh lime juice, plus more to taste
- 1 tablespoon brown sugar
- 2 teaspoon soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream, or full-fat coconut milk
Garnishes
- Fresh cilantro, to garnish
- Red pepper flakes, to garnish
Instructions
- Prepare Chicken: Slice each chicken breast lengthwise to create four thin cutlets. Season both sides with salt, paprika, garlic powder, and onion powder thoroughly to ensure even flavor.
- Sear Chicken: Heat coconut oil in a large skillet over medium-high heat. Add the chicken cutlets and sear each side for 3-5 minutes until golden brown and nearly cooked through. Remove from skillet and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add an additional tablespoon of coconut oil over medium heat. Sauté diced onions for 4-5 minutes until softened, stirring often. Add minced garlic, grated ginger, and diced chili pepper if using; cook for 1 more minute, stirring continuously to release aroma.
- Add Liquids and Flavor: Pour in chicken broth and bring the mixture to a boil. Reduce heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce or substitute. Combine well to balance the sweet, savory, and tangy flavors.
- Simmer and Add Coconut Cream: Let the sauce simmer gently for about 5 minutes to reduce slightly. Then, stir in the coconut cream, blending it thoroughly into the sauce.
- Optional Thickening: For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Add to the simmering sauce and stir until desired thickness is achieved. Repeat if necessary.
- Finish Cooking Chicken: Return the chicken cutlets to the skillet, cover, and cook for an additional 1-2 minutes until the chicken is fully cooked and heated through, absorbing the flavors of the sauce.
- Serve and Garnish: Plate the chicken and spoon over extra sauce. Garnish with chopped fresh cilantro, red pepper flakes, and additional lime juice to taste. Serve hot.
Notes
- For best results, use full-fat unsweetened coconut milk or coconut cream to achieve a rich, creamy sauce.
- The sauce is designed to be smooth and pourable rather than thick like gravy; simmer longer or add cornstarch slurry to thicken as desired.
- Feel free to add vegetables such as bell peppers, zucchini, or tomatoes along with the aromatics for added texture and nutrition.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- To make this dish keto-friendly, omit the brown sugar or adjust according to your carb limits.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
