Embark on a culinary journey with our Stovetop Coconut Milk Chicken Breasts, where succulent chicken meets a symphony of spices, tomatoes, and velvety coconut milk. This dish is a celebration of exotic flavors, bringing together the richness of cumin, paprika, and oregano, all enveloped in a luscious coconut-infused sauce. Elevate your dinner experience with this masterpiece that’s both easy to prepare and bound to impress even the most discerning palates.
Picture a bustling kitchen filled with the aroma of aromatic spices and the sizzle of chicken in a hot skillet. This Coconut Milk Chicken recipe was born out of a quest for a dish that marries bold flavors with simplicity. The first time we tasted the tender chicken bathed in the creamy coconut sauce, it was an instant hit. It has since become a staple, transforming ordinary weeknight dinners into exotic feasts that transport us to far-off places with every delightful bite.
Why This Recipe Name
- Exquisite Spice Blend: A harmonious blend of cumin, paprika, oregano, and a hint of cayenne creates a seasoning that’s bold yet balanced, setting this chicken dish apart.
- Creamy Coconut Infusion: The unsweetened, lite coconut milk lends a luxurious creaminess to the sauce, elevating the dish to gourmet levels.
- Versatile and Adaptable: Whether you crave a touch of spice or prefer a milder version, this recipe caters to your taste preferences. Adjust the cayenne and seasonings to create the perfect balance.
- Effortless Elegance: Impress your guests with minimal effort; this stovetop recipe brings restaurant-quality flavors to your table without the need for intricate preparations.
Ingredients:
- 1 pound boneless, skinless chicken breasts (1-inch to 1-1/2 inch thick)
- 1 teaspoon cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well-drained)
- 1 can (14 ounces) unsweetened, lite coconut milk
- Chopped fresh cilantro, for garnish
Instructions:
- Pat dry the chicken breasts with paper towels and set aside.
- In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
- Rub the seasoning mixture all over the chicken breasts.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
- Remove chicken from the skillet and set aside on a plate; keep covered.
- Add the remaining olive oil to the skillet; add onions and cook for 2 to 3 minutes, or until tender and translucent.
- Stir in garlic and cook for 30 seconds.
- Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
- Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until the sauce thickens.
- Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when the internal temperature registers at 165˚F.
- Taste the sauce for salt and pepper; adjust accordingly.
- Garnish with cilantro or parsley, and serve.
Notes: Feel free to experiment with different herbs or add vegetables for additional flair. For a richer sauce, use full-fat coconut milk. Serve over rice or with your favorite side dishes for a complete meal.
