One-Pan Saucy Coconut Chicken

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Learn how to create simple yet satisfying recipes that rival those from a restaurant kitchen, all without spending hours in the kitchen – and let me tell you, this one might just be the best yet! Picture tender chicken bathed in a luscious coconut-tomato sauce, served atop fluffy rice. It’s simply incredible!

This recipe yields 6 servings and here’s what you’ll need:

One-Pan Saucy Coconut Chicken

Course Dinner
Servings 6


For the chicken:

  • 1.5 lbs boneless skinless chicken breast (2-4 breasts depending on size)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp coriander
  • Salt & pepper

For the coconut sauce:

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/2 tsp ground paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • Pinch of salt & pepper
  • 1/4 cup tomato paste
  • 1/4 cup shredded unsweetened coconut
  • 1 can full-fat coconut milk
  • 1/4 cup chopped cilantro
  • 1 lime for squeezing on top

Serve with:

  • Rice


  • Pat the chicken dry. Combine the seasonings and rub them onto both sides of the chicken.
  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook undisturbed for 4-5 minutes. Flip and cook for another 4 minutes until golden brown. Remove chicken from the skillet.
  • Add another teaspoon of olive oil to the skillet. Add diced onion and minced garlic, stirring and scraping up any browned bits from the bottom.
  • Stir in the remaining seasonings and tomato paste, cooking for 2-3 minutes.
  • Pour in the coconut milk and cilantro, stirring until a thick sauce forms. Adjust seasoning if needed.
  • Return the chicken to the skillet, covering it with the sauce. Cook for a few more minutes until the chicken is cooked through.
  • Squeeze lime juice on top and serve over rice. Enjoy your delicious meal!

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