Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4 people
This mouthwatering dish with tender and juicy chicken smothered in a creamy, fragrant coconut milk sauce is to die for! A great addition to your menu rotation that you can easily and quickly whip up any time.
Ingredients
1 yellow onion, finely diced
3 cloves garlic, minced
1 lb. boneless, skinless chicken breasts, (1 to 1-1/2” thick)
1 tsp smoked or sweet paprika
1 tsp cumin
1/2 tsp cayenne pepper, (Use 1 tsp cayenne pepper if you want some extra kick. Or simply skip it if desired.)
3 tbsp olive oil, divided
1 tsp dried oregano
1 can (14 oz.) unsweetened, lite coconut milk
chopped fresh cilantro, for garnish
2 c seeded and diced tomatoes, (or use 1 can 14 oz. diced tomatoes, well-drained)
1 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
How to make Stovetop Coconut Milk Chicken Breasts
Step 1: Using paper towels, pat dries the chicken breasts and set them aside.
Step 2: Place the cumin, paprika, oregano, cayenne pepper, salt, and black pepper in a small mixing bowl. Mix well until combined.
Step 3: Over the chicken breasts, rub the seasoning.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chicken breasts to the skillet and sear for about 6 to 7 minutes per side or until browned and almost done. Note that the cooking time of the chicken breasts varies depending on the size of the chicken. On a plate, transfer the chicken and cover to keep warm.
Step 5: To the same skillet, add the rest of the olive oil. Then, add the onions and cook for about 2 to 3 minutes or until soft and translucent. Add the garlic, stir, and continue to cook for another 30 seconds. Next, add the tomatoes and cook for additional 5 minutes or until the tomatoes have softened. Pour in the coconut milk, stir, and let everything simmer for about 5 minutes or until the sauce has thickened.
Step 6: Place the chicken breasts back into the skillet. Adjust the heat to medium-low and cook further until the chicken is cooked through. This takes another 4 to 5 minutes. The chicken is completely cooked once its internal temperature reaches 165 degrees F. Adjust the salt and pepper according to taste.
Step 7: Serve the coconut milk, and chicken breasts garnished with cilantro and parsley. Enjoy!
Note:
NET CARBS: 10 grams
Nutrition Facts:
Amount Per Serving: Calories 341, Calories from Fat 180, Fat 20g31%, Saturated Fat 9g45%, Cholesterol 73mg24%, Sodium 941mg39%, Potassium 676mg19%, Carbohydrates 12g4%, Fiber 2g8%, Sugar 4g4%, Protein 26g52%, Vitamin A 500IU10%, Vitamin C 13mg16%, Calcium 59mg6%, Iron 2mg11%
Ingredients
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb. boneless, skinless chicken breasts, (1 to 1-1/2” thick)
- 1 tsp smoked or sweet paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper, (Use 1 tsp cayenne pepper if you want some extra kick. Or simply skip it if desired.)
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 can (14 oz.) unsweetened, lite coconut milk
- chopped fresh cilantro, for garnish
- 2 c seeded and diced tomatoes, (or use 1 can 14 oz. diced tomatoes, well-drained)
- 1 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
Instructions
Step 1: Using paper towels, pat dries the chicken breasts and set them aside.
Step 2: Place the cumin, paprika, oregano, cayenne pepper, salt, and black pepper in a small mixing bowl. Mix well until combined.
Step 3: Over the chicken breasts, rub the seasoning.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chicken breasts to the skillet and sear for about 6 to 7 minutes per side or until browned and almost done. Note that the cooking time of the chicken breasts varies depending on the size of the chicken. On a plate, transfer the chicken and cover to keep warm.
Step 5: To the same skillet, add the rest of the olive oil. Then, add the onions and cook for about 2 to 3 minutes or until soft and translucent. Add the garlic, stir, and continue to cook for another 30 seconds. Next, add the tomatoes and cook for additional 5 minutes or until the tomatoes have softened. Pour in the coconut milk, stir, and let everything simmer for about 5 minutes or until the sauce has thickened.
Step 6: Place the chicken breasts back into the skillet. Adjust the heat to medium-low and cook further until the chicken is cooked through. This takes another 4 to 5 minutes. The chicken is completely cooked once its internal temperature reaches 165 degrees F. Adjust the salt and pepper according to taste.
Step 7: Serve the coconut milk, and chicken breasts garnished with cilantro and parsley. Enjoy!
