Creamy Coconut Milk Chicken

This Creamy Coconut Milk Chicken is a perfect balance of tender chicken breasts cooked in a rich, aromatic sauce made with coconut milk, spices, and fresh tomatoes. The coconut milk adds a silky, slightly sweet depth, while the combination of cumin, paprika, oregano, and cayenne pepper creates a fragrant, warm flavor that complements the chicken perfectly. The sautéed onions and tomatoes bring a burst of freshness and acidity, making this dish a comforting yet vibrant meal. It's quick and easy to make, perfect for busy weeknights or when you’re craving something flavorful without much effort.

Ingredients

• 1 lb boneless, skinless chicken breasts
  
  

• 1 teaspoon ground cumin
  
  

• 1 teaspoon smoked or sweet paprika
  
  

• 1 teaspoon dried oregano
  
  

• ½ teaspoon cayenne pepper (adjust to taste)
  
  

• 1 teaspoon salt (or to taste)
  
  

• ¼ teaspoon freshly ground black pepper (or to taste)
  
  

• 3 tablespoons olive oil, divided
  
  

• 1 small yellow onion, finely diced
  
  

• 3 cloves garlic, minced
  
  

• 2 cups diced tomatoes (or 1 can (14 oz) diced tomatoes, well-drained)
  
  

• 14 oz canned unsweetened light coconut milk
  
  

• Chopped fresh cilantro (for garnish)
  
  

Directions

1. Pat dry the chicken breasts with paper towels and set them aside.
   
   

2. In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir until thoroughly mixed.
   
   

3. Rub the seasoning mixture all over the chicken breasts.
   
   

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until browned and nearly cooked through. Remove the chicken from the skillet and set it aside, covering it to keep warm.
   
   

5. Add the remaining olive oil to the skillet, then add the diced onion. Cook for 2-3 minutes until the onion becomes tender and translucent.
   
   

6. Stir in the minced garlic and cook for 30 seconds until fragrant.
   
   

7. Add the diced tomatoes to the skillet and cook for about 5 minutes until the tomatoes are softened and have released their juices.
   
   

8. Stir in the coconut milk and bring the sauce to a simmer. Let it simmer for about 5 minutes, allowing the sauce to thicken.
   
   

9. Return the chicken breasts to the skillet, reduce the heat to low, and cook for an additional 4-5 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
   
   

10. Taste the sauce and adjust the salt and pepper if needed.
    
    

11. Garnish with freshly chopped cilantro and serve.
    
    

Nutritional Value (per serving)

• Calories: 341 kcal
  
  

• Carbohydrates: 12g
  
  

• Protein: 26g
  
  

• Fat: 20g
  
  

• Saturated Fat: 9g
  
  

• Cholesterol: 73mg
  
  

• Sodium: 941mg
  
  

• Potassium: 676mg
  
  

• Fiber: 2g
  
  

• Sugar: 4g
  
  

• Vitamin A: 500 IU
  
  

• Vitamin C: 13mg
  
  

• Calcium: 59mg
  
  

• Iron: 2mg