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Coconut Milk Chicken

Tender chicken breasts simmered in a creamy coconut milk sauce with fresh tomatoes, garlic, and warm spices. One pan and ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 341
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts 1 to 1.5 inch thick
  • 1 tsp ground cumin
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper use 1 tsp for more heat or omit for mild
  • 1 tsp salt or to taste
  • 0.25 tsp freshly ground black pepper or to taste
  • 3 tbsp olive oil divided
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 cups fresh tomatoes seeded and diced, or 1 can 14 oz diced tomatoes well drained
  • 14 oz unsweetened coconut milk canned, shaken and stirred before opening
  • fresh cilantro or parsley chopped, for garnish
  • lime wedges for serving

Equipment

  • Large skillet
  • Small mixing bowl
  • Meat thermometer

Method
 

  1. Shake coconut milk can well, open, and stir to combine. Pat chicken breasts dry with paper towels.
  2. In a small bowl, combine cumin, paprika, oregano, cayenne, salt, and black pepper. Stir until fully mixed.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub spice mixture all over chicken breasts. Cook 6 to 7 minutes per side until browned and almost cooked through. Remove from skillet, cover, and set aside.
  4. Add remaining 1 tablespoon olive oil to the skillet. Cook diced onion for 2 to 3 minutes until translucent. Add garlic and cook 20 seconds. Stir in tomato paste until combined. Add tomatoes and cook 5 minutes until soft.
  5. Pour in coconut milk and stir to combine. Bring to a simmer and cook for 5 minutes until sauce thickens. Return chicken to skillet, reduce heat to medium-low, and cook 4 to 5 more minutes until internal temperature reaches 165 degrees F.
  6. Taste sauce and adjust salt and pepper. Garnish with fresh cilantro or parsley and serve with lime wedges.

Notes

Shake and stir coconut milk before using. Do not overcook chicken past 165 degrees F or it will dry out. Store chicken in sauce for up to 4 days refrigerated.