Coconut Milk Chicken Breasts: A Creamy, Flavor-Packed Delight for Any Dinner Table

   If you're looking to elevate your weeknight dinners with a dish that's both rich in flavor and easy to prepare, look no further than Coconut Milk Chicken Breasts. This recipe combines the succulent tenderness of chicken breasts with the creamy, aromatic essence of coconut milk, creating a meal that's both dairy-free and absolutely delicious. Perfect for those who love Asian-inspired flavors, this dish is infused with hints of ginger, garlic, and lime, giving it a vibrant, fresh kick. Whether you're following a low-carb, paleo, or keto diet, this coconut milk chicken recipe is versatile, satisfying, and sure to become a family favorite. Plus, it pairs beautifully with jasmine rice, quinoa, or a side of steamed vegetables. Ready to bring the tropics to your kitchen? Let’s dive into the recipe!

 

Coconut Milk Chicken Breasts

Ingredients:

1 pound boneless, skinless chicken breasts 1-inch to 1-1/2 inch thick
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper If you like spicy food, use 1 teaspoon cayenne pepper. If you don't like spicy food, omit the cayenne pepper.
1 teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
3 tablespoons olive oil divided
1 small yellow onion finely diced
3 cloves garlic minced
2 cups seeded and diced tomatoes or use 1 can (14 ounces) diced tomatoes, well drained
14 ounces canned unsweetened, lite coconut milk
chopped fresh cilantro for garnish

Instructions:

1-Pat dry the chicken breasts with paper towels and set aside.
2-In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
3-Rub the seasoning mixture all over the chicken breasts.
4-Heat 2 tablespoons olive oil in a large skillet over medium heat. 5-Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
6-Remove chicken from skillet and set aside on a plate; keep covered.
7-Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
8-Stir in garlic and cook for 30 seconds. Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
9-Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
10-Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
Taste the sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley, and serve.