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Coconut Milk Chicken
Coconut Chicken bathed in creamy honey lime coconut sauce on your table in 30 minutes! Readers call it, “WOW,” “fabulous,” “5 stars,” “soooooo delicious!” and “the best sauce [I’ve] ever tasted.” This recipe is a QUICK one-skillet dinner that’s huge on flavor, low on effort and made with pantry friendly ingredients for all those busy nights!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- skillet
- pan
📝 Preparation Steps
1
Whisk the coconut sauce ingredients together, set aside.
2
Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
large chicken breasts2
3
Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4
Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
butter2 tablespoonsolive oil2 tablespoons
5
Reduce heat to medium and add a drizzle of olive oil if needed. Add white parts of green onions and cook one minute. Add garlic and ginger and cook ⏱️ 30 seconds.
olive oil2 tablespoonsreen onions, chopped (white and green parts separated)2 gsliced green onions
6
Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened, ⏱️ 1-2 minutes. Carefully taste (don't burn your tongue!) and adjust to taste, adding additional honey for sweeter or lime juice for tangier.
7
Add chicken and warm through. Garnish with cilantro and/or basil and green onions. Serve over rice.
chopped cilantrodried basil1 teaspoonreen onions, chopped (white and green parts separated)2 gsliced green onions
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