Description

This creamy coconut milk chicken recipe is a flavorful, one-skillet meal perfect for a quick and satisfying dinner. Tender chicken breasts are seared and then simmered in a luscious sauce made with coconut cream, aromatic spices, fresh ginger, garlic, and a touch of lime for brightness. Garnished with cilantro and a touch of heat from chili flakes, this dish combines creamy, tangy, and spicy elements for a delightful experience.

Ingredients

Chicken and Seasoning

2 large boneless skinless chicken breasts (cut in half lengthwise or 4 chicken breast cutlets)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder

Cooking Base and Aromatics

1 tablespoon coconut oil (or olive oil) plus 1 more tablespoon for sautéing
1 medium onion (diced)
5 cloves garlic (minced)
2 teaspoon fresh ginger (grated)
1 serrano chili pepper or jalapeño (diced, optional)

Sauce Ingredients

1½ cups low-sodium chicken broth
¼ cup fresh lime juice (plus more to taste)
1 tablespoon brown sugar
2 teaspoon soy sauce (use tamari or coconut aminos for gluten-free)
1 (15 ounce) can coconut cream or full-fat coconut milk

Garnishes

Fresh cilantro (to garnish)
Red pepper flakes (to garnish)

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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 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-5 minutes on each side until golden brown and almost cooked through. Remove from skillet and set aside.
Sauté Aromatics: In the same skillet, add another tablespoon of coconut oil and reduce heat to medium. Add diced onion and sauté for 4-5 minutes until softened. Stir in minced garlic, grated ginger, and diced chili pepper (if using). Cook, stirring continuously, for an additional minute.
Add Liquids and Seasonings: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to medium-low. Stir in fresh lime juice, brown sugar, and soy sauce. Mix thoroughly to combine all flavors.
Simmer and Add Coconut Cream: Let the sauce simmer and reduce for about 5 minutes. Then, add the coconut cream and stir gently to incorporate.
Optional Sauce Thickening: If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon of water and add to the simmering sauce. Repeat as necessary until desired thickness is achieved.
Finish Cooking Chicken: Return the chicken cutlets to the skillet. Cover and cook for an additional 1-2 minutes until the chicken is fully cooked through and warmed in the sauce.
Garnish and Serve: Serve the chicken topped with fresh cilantro, red pepper flakes, and an extra squeeze of lime juice for brightness.

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Adjust the amount of chili pepper or red pepper flakes to control heat level according to your taste.
The brown sugar balances acidity and adds a touch of sweetness; you can reduce or omit it for less sweetness.
Using coconut cream instead of regular coconut milk results in a richer, creamier sauce.
You can thicken the sauce with a cornstarch slurry if you prefer a more robust consistency.