Description
This Creamy Coconut Milk Chicken is a flavorful, one-skillet dish featuring tender chicken cutlets simmered in a luscious coconut cream sauce infused with ginger, garlic, lime, and a hint of heat from chili peppers. Perfect for a quick and satisfying weeknight meal, it balances creamy richness with bright citrus notes and warm spices.
Ingredients
Chicken and Seasonings
- 2 large boneless skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sauté and Sauce Ingredients
- 1 tablespoon coconut oil (or olive oil), plus 1 more tablespoon for sautéing onions
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 1 serrano chili pepper (or jalapeño), diced (optional)
- 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, chopped
- Red pepper flakes
Instructions
- Prepare Chicken: Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides evenly with salt, paprika, garlic powder, and onion powder for a well-balanced flavor.
- Sear Chicken: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear them for 3-5 minutes per side until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add another tablespoon of coconut oil and reduce heat to medium. Add diced onions and sauté for 4-5 minutes until softened, stirring frequently. Then incorporate the minced garlic, grated ginger, and diced chili pepper (if using). Cook for an additional minute while stirring continuously to release their flavors.
- 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 the fresh lime juice, brown sugar, and soy sauce until well combined to develop a balanced sauce.
- Simmer and Add Coconut Cream: Let the sauce simmer gently for about 5 minutes to reduce slightly and concentrate flavors. Then stir in the coconut cream, combining fully for a rich and creamy consistency.
- Thicken Sauce (Optional): If a thicker sauce is preferred, whisk together 1 teaspoon cornstarch with 1 tablespoon water until smooth, then slowly add to the simmering sauce. Repeat this process as needed until the sauce reaches your desired thickness.
- Finish Cooking Chicken: Return the chicken cutlets to the skillet, submerging them in the sauce. Cover the skillet and cook for an additional 1-2 minutes or until the chicken is cooked through and heated thoroughly.
- Serve: Plate the chicken and spoon over the creamy coconut sauce. Garnish with chopped fresh cilantro, a sprinkle of red pepper flakes, and an extra squeeze of fresh lime juice for brightness.
Notes
- Using brown sugar adds a subtle sweetness and helps balance the savory and tangy elements; adjust to taste or substitute with coconut sugar for a less processed option.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- The optional chili pepper adds a mild heat; omit or reduce if you prefer a milder dish.
- To thicken the sauce without cornstarch, you can simmer longer to reduce or use arrowroot powder as a substitute.
- This dish pairs beautifully with steamed rice or sautéed greens for a complete meal.
