Description
Coconut peach chicken brings tropical flavors right to your dinner table with a sweet and savory combo that’ll have your family asking for seconds. Tender chicken gets glazed in a creamy peach sauce that makes weeknight cooking feel like a mini vacation to the islands.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts (boneless, skinless)
- 2 peaches (ripe, peeled and sliced)
- 1 can (13.5 ounces) coconut milk
Seasoning and Flavor Enhancers:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- Salt and pepper
Thickening and Garnish:
- 1 teaspoon cornstarch
- 1 tablespoon water
- Fresh basil or cilantro (optional)
Instructions
- Pat 4 chicken breasts dry with paper towels. Season each side generously with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat at 375°F. Sear chicken for 6 minutes on each side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside. Keep warm by covering with aluminum foil.
- In the same skillet, add 2 minced garlic cloves and 1 teaspoon grated ginger. Sauté for 30 seconds until fragrant.
- Pour 1 can (13.5 oz) coconut milk into the skillet. Add 2 sliced peaches, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 tablespoon lime juice.
- Whisk 1 teaspoon cornstarch with 1 tablespoon water, then stir into the sauce. Simmer for 3-4 minutes until sauce thickens slightly.
- Return chicken to skillet, spooning sauce over each breast to coat evenly. Cook for additional 2 minutes.
- Transfer chicken to serving plates. Pour remaining sauce over the top. Garnish with chopped fresh basil if desired.
Notes
- Selecting ripe, juicy peaches makes a huge difference in the sauce’s flavor and richness.
- For a lighter version, swap coconut milk with low-fat coconut milk and use chicken breast instead of thighs.
- Toasting the coconut flakes before garnishing adds a deeper, nuttier dimension to the dish.
- Letting the chicken rest for 5 minutes after cooking helps retain its moisture and ensures tender, succulent meat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 324 kcal
- Sugar: 7 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 90 mg