Description
This Creamy Coconut Milk Chicken recipe is a flavorful one-skillet dish that combines tender chicken breast cutlets with a rich, aromatic sauce made from coconut cream, ginger, garlic, and a hint of spice. Perfect for a quick weeknight dinner, this recipe features a balanced blend of savory, tangy, and mildly sweet elements.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts, cut in half lengthwise (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)
Sauce and Aromatics
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoons 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 teaspoons soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream or full-fat coconut milk
Garnishes
- Fresh cilantro, chopped, to garnish
- Red pepper flakes, to garnish
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides evenly with salt, paprika, garlic powder, and onion powder.
- Sear the Chicken: Heat the coconut oil in a large skillet over medium-high heat. When the oil is hot, add the chicken cutlets. Sear each side for 3-5 minutes until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add one more tablespoon of coconut oil over medium heat. Add the diced onions and sauté for 4-5 minutes, stirring frequently until softened. Add the minced garlic, grated ginger, and diced chili pepper if using, stirring continuously for one more minute until fragrant.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Then reduce heat to medium-low. Stir in fresh lime juice, brown sugar, and soy sauce, mixing well to combine.
- Incorporate Coconut Cream: Let the sauce simmer for about 5 minutes to reduce slightly. Then stir in the can of coconut cream or full-fat coconut milk until well combined.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering sauce and stir until thickened. Repeat as necessary to reach your desired consistency.
- Finish Cooking the Chicken: Return the chicken cutlets to the skillet. Cover and cook for another 1-2 minutes or until the chicken is fully cooked and heated through.
- Serve and Garnish: Serve the chicken hot, garnished with fresh chopped cilantro, red pepper flakes, and additional fresh lime juice if desired.
Notes
- Use full-fat unsweetened coconut milk or coconut cream for best flavor and creaminess.
- The sauce isn’t meant to be as thick as gravy; you can simmer longer or use cornstarch slurry to thicken it.
- Add vegetables like bell pepper, zucchini, or tomatoes to make it more hearty and nutritious.
- For gluten-free options, substitute soy sauce with tamari or coconut aminos.
- To make this recipe keto-friendly, omit the brown sugar.
Nutrition
- Serving Size: 1 serving (about 1 chicken breast cutlet with sauce)
- Calories: 420
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 21 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
