Description
Juicy chicken breasts simmered in a rich coconut milk sauce with garlic, lime, and spices. A quick, one-pan dinner that’s comforting and flavorful.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.25 lbs total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 cup canned full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro (optional for garnish)
Instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Stir in curry powder and turmeric and cook for 10 seconds to release flavor.
- Pour in coconut milk and chicken broth, scraping up any browned bits. Bring to a gentle simmer.
- Return chicken to the skillet and spoon sauce over the top. Simmer uncovered for 5–6 minutes, allowing the sauce to reduce and thicken slightly.
- Stir in lime juice and adjust seasoning with salt to taste.
- Garnish with chopped cilantro and serve warm with rice or roasted vegetables.
Notes
- Cook chicken to an internal temperature of 165°F for safety.
- For a thicker sauce, simmer uncovered for an additional few minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: International