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One Pan Saucy Coconut Chicken Recipe

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3.9 from 15 reviews

This One Pan Saucy Coconut Chicken recipe is a quick and flavorful dish featuring tender chicken breasts cooked in a rich, creamy coconut sauce with aromatic spices, tomato paste, and fresh cilantro. Perfect for an easy weeknight dinner, it combines a lovely blend of savory, slightly tangy, and creamy notes served over rice.

Ingredients

Chicken and Seasoning

  • 1.5 Pounds Boneless, Skinless Chicken Breast (approximately 2-4 breasts)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • 1/4 Teaspoon Ground Coriander
  • Sea Salt (to taste)
  • Ground Black Pepper (to taste)

Sauce

  • 1 Tablespoon Olive Oil (plus an additional 1 tablespoon)
  • 1 Medium Onion, diced
  • 4 Cloves Garlic, mashed
  • 1/2 Teaspoon Ground Paprika
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Ground Coriander
  • 1 Pinch Sea Salt
  • 1 Pinch Ground Black Pepper
  • 1/4 Cup Tomato Paste
  • 1/4 Cup Unsweetened Shredded Coconut
  • 1 Can Full-Fat Coconut Milk (about 13.5 oz)
  • 1/4 Cup Cilantro, chopped
  • 1 Lime (for squeezing on top)

Instructions

  1. Prepare Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, combine 1 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon ground coriander, sea salt, and ground black pepper. Rub this spice mixture thoroughly over both sides of each chicken breast until evenly coated.
  2. Heat Oil: Place a large, deep skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until shimmering but not smoking.
  3. Cook Chicken: Add the seasoned chicken breasts to the hot skillet. Cook undisturbed for 4-5 minutes to achieve a nice sear.
  4. Flip and Cook Other Side: Flip the chicken breasts carefully and cook the other side for another 4-5 minutes undisturbed, until cooked through and golden brown.
  5. Remove Chicken: Transfer the cooked chicken breasts to a plate and set aside. Add an additional tablespoon of olive oil to the skillet.
  6. Cook Onion and Garlic: Add the diced onion and mashed garlic to the skillet. Stir well and scrape the bottom of the pan to lift any browned bits, cooking until onions are softened and fragrant, about 3-4 minutes.
  7. Add Seasonings and Tomato Paste: Stir in 1/2 teaspoon ground paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, a pinch of sea salt, and black pepper. Add 1/4 cup tomato paste and cook, stirring constantly, for 2-3 minutes to deepen the flavors.
  8. Add Coconut Milk and Cilantro: Pour in the full can of coconut milk and add the chopped cilantro. Stir everything together and simmer until the sauce thickens slightly, about 3-5 minutes.
  9. Return Chicken to Pan: Taste the sauce and adjust seasoning if needed. Return the chicken back into the skillet, coating it well with the sauce.
  10. Cook Chicken in Sauce: Let the chicken simmer in the sauce for an additional 3-4 minutes to absorb the flavors and ensure it is fully cooked through.
  11. Garnish, Serve, and Enjoy: Remove the skillet from heat. Squeeze fresh lime juice over the chicken for brightness if desired. Serve hot over cooked rice and enjoy your flavorful one pan saucy coconut chicken.

Notes

  • Patting chicken dry ensures better browning and searing.
  • Adjust the seasoning quantities to your taste; you can add more spices if you prefer a stronger flavor.
  • Full-fat coconut milk is recommended for a richer sauce but light coconut milk can be used for fewer calories.
  • Serve with steamed rice or cauliflower rice for a low-carb option.
  • This recipe works well with chicken thighs if you prefer darker meat, adjusting cooking time accordingly.

Find it online: https://recipefeastful.com/one-pan-saucy-coconut-chicken-recipe/