Print

Creamy Coconut Chicken Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 114 reviews

This Creamy Coconut Chicken Skillet features tender boneless chicken breasts cooked in a flavorful blend of spices and simmered in a rich, creamy coconut milk and tomato sauce. Enhanced with hints of cumin, smoked paprika, and oregano, this dish offers a satisfying balance of spice and creaminess. It’s garnished with fresh cilantro and served with lime wedges for a zesty finish, making it a perfect weeknight dinner that’s both simple and delicious.

Ingredients

Chicken and Seasonings

  • 1½ pounds boneless, skinless chicken breasts (about 1–1½ inches thick)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika or sweet paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (use 1 tsp for extra heat, or leave it out for a milder flavor)
  • 1–1½ tsp salt, adjust to taste
  • ¼–½ tsp freshly ground black pepper, adjust to taste

Cooking Ingredients

  • 3 tbsp olive oil, divided
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 cups diced tomatoes, seeded (or one 14-oz can diced tomatoes, drained)
  • 1 can (14 oz) unsweetened coconut milk, shaken well

Garnish and Serving

  • Fresh chopped cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix together the ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped yellow onion and sauté over medium heat until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add Tomato and Simmer: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then add the diced tomatoes and cook for 3-4 minutes to let the mixture reduce slightly.
  5. Incorporate Coconut Milk and Chicken: Pour in the unsweetened coconut milk and stir to combine. Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened slightly.
  6. Finish and Serve: Taste the sauce and adjust salt and pepper if needed. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a bright, fresh finish.

Notes

  • For milder heat, omit the cayenne pepper; for extra spice, increase to 1 teaspoon.
  • Use fresh chicken breasts about 1 to 1½ inches thick to ensure even cooking.
  • Serve over rice or with steamed vegetables to complete the meal.
  • Garnish with extra cilantro and lime juice to enhance flavor brightness.
  • This dish can be made dairy-free and gluten-free as is.

Find it online: https://mealoria.com/creamy-coconut-chicken-skillet-recipe/