Description
Whip up creamy coconut milk chicken for a satisfying dinner that comes together faster than you can order takeout. Tender chicken simmered in rich coconut sauce delivers maximum flavor with minimal kitchen effort.
Ingredients
Scale
Protein:
- 4 chicken breasts
Liquid:
- 1 can (14 ounces) coconut milk
Seasonings and Herbs:
- 1 tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cloves garlic
- ¼ cup fresh parsley
- 1 lemon
Cooking Fats:
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Grab paper towels and thoroughly dry 4 chicken breasts to guarantee even browning and seasoning.
- Sprinkle 1 tsp salt and ½ tsp black pepper generously across both sides of the chicken.
- Pour 2 tbsp olive oil into a large skillet and heat over medium-high until the surface shimmers with heat.
- Carefully place chicken breasts in the hot skillet, allowing them to cook undisturbed for 5-6 minutes until a golden crust forms.
- Flip each breast and cook the opposite side for another 5-6 minutes, ensuring the internal temperature reaches 165°F.
- Transfer chicken to a clean plate, keeping the delicious browned bits in the skillet.
- Lower heat to medium and add 2 minced garlic cloves, stirring for 30 seconds until fragrant.
- Pour the entire 14 oz can of coconut milk into the skillet, scraping the bottom to release all the flavorful browned bits.
- Sprinkle 1 tbsp dried basil and ½ tsp red pepper flakes into the sauce, stirring gently to combine.
- Return chicken to the skillet and coat each piece with the creamy sauce.
- Let the sauce simmer for 3-4 minutes until it slightly thickens and becomes luxurious.
- Drop 2 tbsp butter into the skillet and swirl until completely melted and incorporated.
- Squeeze half a lemon over the chicken to brighten the entire dish.
- Scatter ¼ cup freshly chopped parsley across the top and serve immediately while piping hot.
Notes
- Chicken thickness matters, so pound breasts to an even 1/2-inch thickness for consistent cooking and tender results.
- Coconut milk separates naturally, so whisk it well before adding to create a smooth, creamy sauce.
- Use a meat thermometer to check chicken’s internal temperature, ensuring it reaches 165°F without overcooking and drying out the meat.
- For a low-carb version, replace butter with a splash of extra olive oil and serve with cauliflower rice instead of traditional grains.
- Prep Time: 5 minutes
- Cook Time: 15-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 482 kcal
- Sugar: 1 g
- Sodium: 639 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 141 mg