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Coconut Milk Chicken Breasts

Coconut Milk Chicken Breasts
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This dish reminds me of warm evenings in my cousin’s backyard, where the air smelled of spices and dinner felt like a gentle escape. Creamy coconut milk meets bold spices in this one-skillet wonder, creating a sauce so comforting you’ll want to scoop every drop. It’s vibrant, warming, and ready in no time.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (1–1½ inch thick)

1 tsp ground cumin

1 tsp smoked or sweet paprika

1 tsp dried oregano

½–1 tsp cayenne pepper (adjust to taste)

1 tsp salt (or to taste)

¼ tsp black pepper (or to taste)

3 tbsp olive oil, divided

1 small yellow onion, finely diced

3 garlic cloves, minced

2 cups diced tomatoes (or 1 can, drained)

14 oz lite unsweetened coconut milk

Chopped fresh cilantro, for garnish

Instructions

Season Chicken: In a bowl, mix cumin, paprika, oregano, cayenne, salt, and pepper. Rub all over chicken breasts.

Sear Chicken: Heat 2 tbsp oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.

Sauté Aromatics: In the same skillet, add remaining oil, onion, and garlic. Cook until fragrant, about 2 minutes.

Add Sauce: Stir in tomatoes and coconut milk. Bring to a gentle simmer.

Return Chicken: Add chicken back to skillet. Cover and simmer for 12–15 minutes, or until chicken is cooked through.

Garnish & Serve: Sprinkle with cilantro. Serve over rice, couscous, or with warm flatbread.

Nutrition

Find it online: https://tastychow.com/coconut-milk-chicken-breasts/