One-Pan Saucy Coconut Chicken
- Yield: 6 1x
- Category: Dinner
Ingredients
Scale
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
Instructions
- 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!
