If you’re looking for a quick, flavorful dinner with minimal cleanup, this One Pan Saucy Coconut Chicken is the perfect choice. Tender chicken simmers in a rich, creamy coconut sauce that’s full of flavor and easy to make. It’s a comforting, satisfying meal that comes together fast—ideal for busy weeknights.
Why We Love This One Pan Saucy Coconut Chicken Recipe
There are countless reasons to fall head over heels for One Pan Saucy Coconut Chicken. First and foremost, its one-pan nature means less cleanup time, which is always a win! You can prepare the entire meal without the need for numerous pots and pans scattered across your kitchen. This recipe is perfect for families or anyone juggling a hectic schedule.
Another reason to love this dish is its incredible flavor profile. The combination of spices such as paprika, cumin, and coriander brings warmth and depth, while the coconut milk adds creaminess and richness. The final result is a dish that feels indulgent yet remains light and healthy. Plus, with the addition of fresh cilantro and lime, it brightens up the meal and makes it feel refreshing.
This recipe is also highly customizable, allowing you to adapt it based on your personal taste or dietary preferences. Whether you want to spice it up with extra chili or make it vegetarian by substituting tofu, the options are endless. No matter how you choose to enjoy it, you can trust that this dish will quickly become a staple in your culinary repertoire.
Ingredients for One Pan Saucy Coconut Chicken
To prepare this delightful dish, gather the following ingredients:
- 1.5 pounds boneless, skinless chicken breast
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground coriander
- Sea salt to taste
- Ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, mashed
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1/4 cup tomato paste
- 1/4 cup unsweetened shredded coconut
- 1 can full-fat coconut milk
- 1/4 cup cilantro, chopped
- 1 lime, to squeeze on top
How to Make One Pan Saucy Coconut Chicken
Preparing this dish is surprisingly straightforward. Begin by taking your chicken breasts and patting them dry with a paper towel. This step is crucial, as it helps the spices adhere better and promotes even cooking.
Next, combine the paprika, cumin, ground coriander, sea salt, and black pepper in a small bowl. Mix well, then rub the spice blend into both sides of the chicken breasts. Ensure each piece is well-coated for maximum flavor.
Heat a large, deep skillet over medium-high heat and add the olive oil. Once the oil is glistening, place the seasoned chicken breasts in the skillet. Allow them to cook undisturbed for about 4-5 minutes on one side. This will help create a nice golden crust, providing extra flavor.
After flipping the chicken, let it cook on the other side for an additional 4-5 minutes. Once the chicken has cooked through, carefully remove it from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil. Dice the onion and garlic and toss them into the pan. Make sure to stir well and scrape the sides of the skillet to incorporate any leftover seasonings. Sauté them for a few minutes until they become fragrant and translucent.
Now, it’s time to bring the sauce to life. Add the remaining spices, along with the tomato paste, and mix everything thoroughly for about 2-3 minutes. As the mixture cooks, you’ll notice it start to deepen in color and aroma.
Pour the full-fat coconut milk into the pan alongside the chopped cilantro. Stir until the sauce becomes thick and creamy. Taste the sauce and adjust the salt and pepper to your liking, then return the chicken to the skillet. Ensure each piece is lovingly coated in the sauce, allowing it to reheat for a few more minutes until everything is bubbling and hot.
For that zesty touch, remove the pan from heat and squeeze lime juice over the top just before serving. This adds a delightful brightness to the dish.
How to Serve One Pan Saucy Coconut Chicken
Now that your One Pan Saucy Coconut Chicken is ready, it’s time to serve! This dish pairs beautifully with fluffy rice, which soaks up the luscious coconut sauce perfectly. Simply serve the chicken atop a bed of rice and ladle some extra sauce over it for added flavor.
For a complete meal, consider adding a side of steamed vegetables or a fresh salad to complement the rich flavors of the chicken. Lightly steamed green beans or sautéed spinach can provide a lovely crunchy contrast, while a simple cucumber salad brings some refreshing crispness.
You can also garnish the dish with extra cilantro and lime wedges, allowing your guests to add even more freshness to their plates, while elevating your dish’s presentation.
Expert Tips for One Pan Saucy Coconut Chicken
To achieve the best results when making One Pan Saucy Coconut Chicken, consider the following expert tips:
- Preparation is Key: Before starting to cook, make sure all your ingredients are prepped and within reach. This will streamline the cooking process and ensure you don’t miss anything.
- Use Quality Ingredients: The taste of your dish will largely depend on the ingredients you use. Opt for fresh chicken, high-quality coconut milk, and fresh spices for the best flavor.
- Adjust the Spice: If you prefer a spicier dish, consider adding red pepper flakes or fresh chili when cooking the spices. This can easily elevate the heat level to suit your palate.
- Don’t Overcrowd the Pan: If you’re doubling this recipe, be careful not to overcrowd the pan. This can cause the chicken to steam instead of sauté, preventing that desirable sear.
- Let It Rest: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in moist and juicy chicken.
How to Store One Pan Saucy Coconut Chicken
If you find yourself with leftovers — which is always a possibility with this delicious recipe — storing them correctly is essential to maintain freshness. Allow the chicken to cool completely before transferring it to an airtight container. It can stay in the refrigerator for up to three days without compromising flavor.
For longer storage, consider freezing portions of the dish. Use freezer-safe containers or bags, ensuring you squeeze out as much air as possible to prevent freezer burn. Thaw overnight in the fridge the day before you plan to enjoy it again.
When reheating, do so gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much. You want to bring it back to life, not cook it further.
Variations of One Pan Saucy Coconut Chicken
One of the wonderful aspects of One Pan Saucy Coconut Chicken is its versatility. Here are some fabulous variations you can try:
- Vegetable-Loaded Version: Add a variety of vegetables such as bell peppers, zucchini, or snap peas to enhance the nutritional profile of the meal. Just toss them into the skillet along with the onions for a delightful medley.
- Tofu or Chickpea Substitute: For a plant-based alternative, try substituting chicken with firm tofu or chickpeas. Both options work beautifully with coconut milk and hold the flavors remarkably well.
- Spicy Coconut Chicken: If you desire a burst of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the spice mix. This will elevate the dish to a new level of excitement!
- Adding Nuts: For some extra texture and flavor, sprinkle chopped cashews or almonds over the top just before serving. Their crunch will contrast nicely with the tender chicken and creamy sauce.
- Curry Twist: Embrace a more robust flavor by incorporating curry powder or paste into the sauce. This will transform your dish and offer an exciting new taste experience.
FAQ about One Pan Saucy Coconut Chicken
What is One Pan Saucy Coconut Chicken?
One Pan Saucy Coconut Chicken is a delicious dish featuring tender chicken breasts cooked in a creamy coconut milk sauce enriched with warm spices, onions, and garlic.
How do you make One Pan Saucy Coconut Chicken?
To make this dish, season the chicken, sauté it until golden, and then cook it with onions, garlic, spices, and coconut milk to create a rich sauce.
What can you serve with One Pan Saucy Coconut Chicken?
This dish pairs beautifully with rice, quinoa, or even a fresh salad to complete your meal.
Can you freeze One Pan Saucy Coconut Chicken?
Yes, you can freeze it for longer storage. Just make sure to cool it completely before storing in an airtight container, and it can last for about three months in the freezer.
How can I customize One Pan Saucy Coconut Chicken?
You can adjust the spice level, add vegetables or nuts, substitute chicken for tofu, or even infuse the dish with curry flavors to suit your tastes.
One Pan Saucy Coconut Chicken
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breast
Spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground coriander
- to taste sea salt
- to taste ground black pepper
- 1/2 teaspoon ground paprika For the sauce
- 1/4 teaspoon ground cumin For the sauce
- 1/4 teaspoon ground coriander For the sauce
Vegetables
- 1 medium onion, diced
- 4 cloves garlic, mashed
Sauce
- 1/4 cup tomato paste
- 1/4 cup unsweetened shredded coconut
- 1 can full-fat coconut milk
Garnish
- 1/4 cup cilantro, chopped
- 1 lime, to squeeze on top
Oil
- 2 tablespoons olive oil Divided for cooking chicken and vegetables
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel to help spices adhere.
- In a small bowl, combine paprika, cumin, ground coriander, sea salt, and black pepper. Rub this spice blend into both sides of the chicken.
Cooking Chicken
- Heat a large, deep skillet over medium-high heat and add 1 tablespoon of olive oil.
- Place the seasoned chicken breasts in the skillet and cook undisturbed for 4-5 minutes on one side.
- Flip the chicken and cook on the other side for an additional 4-5 minutes. Remove from skillet and set aside.
Making the Sauce
- In the same skillet, add another tablespoon of olive oil. Add the diced onion and mashed garlic and sauté until fragrant and translucent.
- Add the remaining spices and tomato paste, mixing well for 2-3 minutes until it deepens in color.
- Pour in the coconut milk and stir in the chopped cilantro. Adjust salt and pepper as needed.
- Return the chicken to the skillet, coating it in the sauce and reheat until bubbling.
Final Touch
- Remove the pan from heat and squeeze lime juice over the top before serving.