Welcome, fellow food enthusiasts! Today, I’m excited to introduce you to an incredible dish: Coconut Milk Chicken Breasts. Imagine tender, succulent chicken simmered in a rich, creamy coconut milk sauce. This one-pan dish is quick, flavorful, and perfect for any meal. Whether you’re a fan of tropical flavors or just love a hearty meal, this dish is for you.
Introduction to Coconut Milk Chicken Breasts
Coconut milk chicken is a comforting and aromatic dish often found in Southeast Asian cuisine. It combines the richness of coconut milk with fragrant spices to create a sauce that beautifully complements tender chicken breasts. This Coconut Milk Chicken recipe is easy to prepare, requires minimal ingredients, and can be made in just one pan. It’s perfect for anyone looking for a quick and flavorful meal.
Ingredients for Coconut Milk Chicken Breasts
To make this delightful dish, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts, 1-inch to 1½-inch thick
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for a spicy kick)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 3 tablespoons olive oil (divided)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (or 1 can, 14 ounces, diced tomatoes, drained)
- 14 ounces canned unsweetened lite coconut milk
- Chopped fresh cilantro, for garnish
Optional Substitutions:
- For a dairy-free option, you can use coconut cream instead of regular cream.
- Swap cayenne for chili powder if you want a milder heat.
- To make it gluten-free, ensure all spices are free from cross-contamination.
How to Make Coconut Milk Chicken Breasts – Step by Step
Step 1: Prep and Season the Chicken
Pat the chicken breasts dry with paper towels. In a small bowl, mix the cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Rub this seasoning all over the chicken breasts.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 6-7 minutes per side or until browned and almost cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
Add the remaining olive oil to the skillet, then add the diced onions. Sauté for 2-3 minutes until tender and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Step 4: Prepare the Coconut Sauce
Add the diced tomatoes to the skillet, cooking for about 5 minutes until softened. Pour in the coconut milk and bring the mixture to a simmer. Allow the sauce to simmer for another 5 minutes until it begins to thicken.
Step 5: Finish Cooking the Chicken
Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for 4-5 more minutes until the chicken is fully cooked and reaches an internal temperature of 165°F. Taste and adjust the seasoning as needed.
Step 6: Garnish and Serve
Garnish the dish with chopped cilantro and serve immediately.
Helpful Tips for Coconut Milk Chicken Breasts
- Use Fresh Ingredients: Fresh garlic, onions, and tomatoes will enhance the flavor of the dish.
- For a Thicker Sauce: If the sauce is too thin, simmer it for a few extra minutes or add a teaspoon of cornstarch dissolved in water.
- Customize the Spice Level: Adjust the cayenne pepper according to your spice preference.
Cooking Tips for the Best Coconut Milk Chicken Breasts
- Best Pan for the Job: Use a heavy-bottomed skillet to ensure even cooking and prevent the sauce from burning.
- Chicken Thickness: Try to keep the chicken breasts uniformly thick for even cooking.
- Let it Rest: Allow the chicken to rest for a few minutes after cooking to keep it juicy.
Serving Suggestions for Coconut Milk Chicken Breasts
This Coconut Milk Chicken dish pairs beautifully with:
- Steamed Jasmine Rice: The mild sweetness of the rice balances the richness of the sauce.
- Roasted Vegetables: Try roasted broccoli or green beans for a healthy, crisp side.
- Coconut Water or Light Beer: Both beverages complement the tropical flavors of the dish.
Nutritional Information for Coconut Milk Chicken Breasts (per serving)
- Calories: 350
- Fats: 20g
- Carbohydrates: 10g
- Protein: 30g
- Vitamins: Rich in Vitamin C and B vitamins
Storage and Leftovers for Coconut Milk Chicken Breasts
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken and sauce in a skillet over low heat until warmed through. You can add a splash of water or coconut milk to loosen the sauce if needed.
- Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs) for Coconut Milk Chicken Breasts
- Can I use chicken thighs instead of breasts? Yes! Chicken thighs will work just as well and add a richer flavor due to their higher fat content.
- Is this dish keto-friendly? Absolutely. This dish is low in carbs, making it perfect for a keto diet.
- Can I add vegetables to the dish? Yes, feel free to add spinach, bell peppers, or zucchini for added nutrition.
- What can I use if I don’t have coconut milk? You can substitute coconut milk with heavy cream, but it will alter the flavor.
Related Recipes for Coconut Lovers
Conclusion
I hope this Coconut Milk Chicken Breasts recipe brings a taste of tropical flavors to your dinner table! This easy-to-make, one-pan dish is sure to become a favorite in your household. Let me know if you try it, and feel free to share any personal twists or variations in the comments. Don’t forget to bookmark this page for your next cooking adventure!
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Coconut Milk Chicken Breasts Recipe – Easy One-Pan Meal
Description
Welcome, fellow food enthusiasts! Today, I’m excited to introduce you to an incredible dish: Coconut Milk Chicken Breasts. Imagine tender, succulent chicken simmered in a rich, creamy coconut milk sauce. This one-pan dish is quick, flavorful, and perfect for any meal. Whether you’re a fan of tropical flavors or just love a hearty meal, this dish is for you.
Ingredients
- 1 pound boneless, skinless chicken breasts, 1-inch to 1½-inch thick
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for a spicy kick)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 3 tablespoons olive oil (divided)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (or 1 can, 14 ounces, diced tomatoes, drained)
- 14 ounces canned unsweetened lite coconut milk
- Chopped fresh cilantro, for garnish
Optional Substitutions:
- For a dairy-free option, you can use coconut cream instead of regular cream.
- Swap cayenne for chili powder if you want a milder heat.
- To make it gluten-free, ensure all spices are free from cross-contamination.
Instructions
Step 1: Prep and Season the Chicken
Pat the chicken breasts dry with paper towels. In a small bowl, mix the cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Rub this seasoning all over the chicken breasts.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 6-7 minutes per side or until browned and almost cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
Add the remaining olive oil to the skillet, then add the diced onions. Sauté for 2-3 minutes until tender and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Step 4: Prepare the Coconut Sauce
Add the diced tomatoes to the skillet, cooking for about 5 minutes until softened. Pour in the coconut milk and bring the mixture to a simmer. Allow the sauce to simmer for another 5 minutes until it begins to thicken.
Step 5: Finish Cooking the Chicken
Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for 4-5 more minutes until the chicken is fully cooked and reaches an internal temperature of 165°F. Taste and adjust the seasoning as needed.
Step 6: Garnish and Serve
Garnish the dish with chopped cilantro and serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Fresh garlic, onions, and tomatoes will enhance the flavor of the dish.
- For a Thicker Sauce: If the sauce is too thin, simmer it for a few extra minutes or add a teaspoon of cornstarch dissolved in water.
- Customize the Spice Level: Adjust the cayenne pepper according to your spice preference.
