One Pan Coconut Chicken
One Pan Coconut Chicken
Ingredients
- 2 chicken breasts
- 1 lemon, juiced
- as needed curry powder, for seasoning
- 1 shallot, chopped
- as needed ginger, minced
- as needed garlic, minced
- as needed coconut cream
- as needed chicken stock
- as needed coriander, chopped, plus extra for garnish
- 1 lime, juiced
- as needed peanut butter
- as needed rice, cooked, for serving
- as needed yogurt or sour cream, for garnish
Instructions
- 1
Place the chicken breasts on a cutting board. Squeeze the juice from one lemon directly over the chicken breasts.
⏱️ 2 min
- 2
Generously sprinkle curry powder over both sides of the chicken breasts. Rub the curry powder and lemon juice into the chicken to ensure they are thoroughly coated.
⏱️ 3 min
- 3
Heat a large pan (the same pan will be used for the entire recipe) over medium-high heat. Once hot, add the seasoned chicken breasts to the pan and fry until deeply browned on both sides and cooked through. This should take about 5-7 minutes per side, depending on thickness. Once cooked, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min
- 4
In the same pan, reduce the heat to medium. Add the chopped shallot, minced ginger, and minced garlic. Sauté, stirring occasionally, until the aromatics are fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 5
Pour in the coconut cream and chicken stock into the pan with the sautéed aromatics. Add the chopped coriander and squeeze in the juice from one lime.
⏱️ 2 min
- 6
Add a generous spoonful of peanut butter to the sauce. Stir the sauce well to combine all ingredients until the peanut butter is fully dissolved and the sauce is smooth.
⏱️ 3 min
- 7
Return the cooked chicken breasts to the pan with the sauce. Cover the pan with a lid and let the chicken simmer in the sauce for about 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 7 min
- 8
Once the chicken is fully cooked and the sauce has thickened to your desired consistency, remove the chicken breasts from the pan. Give the sauce one final stir.
⏱️ 1 min
- 9
To serve, place a portion of cooked rice in a bowl. Top the rice with a cooked chicken breast. Spoon a generous amount of the coconut curry sauce over the chicken.
⏱️ 3 min
- 10
Add a dollop of yogurt or sour cream on top of the sauce as a creamy garnish. Sprinkle with fresh chopped coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Coconut Chicken
- 2 chicken breasts
- 1 lemon, juiced
- as needed curry powder, for seasoning
- 1 shallot, chopped
- as needed ginger, minced
- as needed garlic, minced
- as needed coconut cream
- as needed chicken stock
- as needed coriander, chopped, plus extra for garnish
- 1 lime, juiced
- as needed peanut butter
- as needed rice, cooked, for serving
- as needed yogurt or sour cream, for garnish
Instructions
- 1
Place the chicken breasts on a cutting board. Squeeze the juice from one lemon directly over the chicken breasts.
⏱️ 2 min - 2
Generously sprinkle curry powder over both sides of the chicken breasts. Rub the curry powder and lemon juice into the chicken to ensure they are thoroughly coated.
⏱️ 3 min - 3
Heat a large pan (the same pan will be used for the entire recipe) over medium-high heat. Once hot, add the seasoned chicken breasts to the pan and fry until deeply browned on both sides and cooked through. This should take about 5-7 minutes per side, depending on thickness. Once cooked, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min - 4
In the same pan, reduce the heat to medium. Add the chopped shallot, minced ginger, and minced garlic. Sauté, stirring occasionally, until the aromatics are fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 5
Pour in the coconut cream and chicken stock into the pan with the sautéed aromatics. Add the chopped coriander and squeeze in the juice from one lime.
⏱️ 2 min - 6
Add a generous spoonful of peanut butter to the sauce. Stir the sauce well to combine all ingredients until the peanut butter is fully dissolved and the sauce is smooth.
⏱️ 3 min - 7
Return the cooked chicken breasts to the pan with the sauce. Cover the pan with a lid and let the chicken simmer in the sauce for about 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 7 min - 8
Once the chicken is fully cooked and the sauce has thickened to your desired consistency, remove the chicken breasts from the pan. Give the sauce one final stir.
⏱️ 1 min - 9
To serve, place a portion of cooked rice in a bowl. Top the rice with a cooked chicken breast. Spoon a generous amount of the coconut curry sauce over the chicken.
⏱️ 3 min - 10
Add a dollop of yogurt or sour cream on top of the sauce as a creamy garnish. Sprinkle with fresh chopped coriander before serving.
⏱️ 1 min