Coconut Chicken

Processing…

Yay! No more asking what's for dinner!

Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.

I needed something new and fresh to throw in the dinner line up. That’s how Coconut Chicken came about. It is a total win when the whole family can enjoy the same meal. Best part is, it is a one pot meal. No crazy piles of dishes to clean up after dinner, you know that dreaded moment when you look back into the kitchen to see, what seems like, you used every dish you own to make dinner. Coconut Chicken can come in and save your dinner. The sauce is amazing. We love to put the chicken and coconut sauce on rice.

Two other “one pot” dinners I love: Creamy Sausage Pasta or One Pot Chicken Parm Pasta.

I love using my Dutch Oven for this recipe, but you can use any pot that has a lid that can go in the oven. I also am a big believer in that bread needs to be a part of every meal!

My all-time favorite French Bread recipe: Homemade French Bread.

This is another “Dutch Oven” recipe we are a big fan of: Dutch Oven Chili.

Ingredients

3 or 4 medium chicken breasts
1/4 cup flour
1/4 cup parsley
2 Tbsp olive oil
1 tsp garlic powder
1 cup coconut milk
2/3 cup chicken broth
1 Tbsp brown sugar
1 lime or 2 tsp lime juice
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees.
On a plate mix, 1/4 cup flour and 1/4 cup parsley. Coat each side of the chicken breast with flour/parsley mixture.
In a large pot or pan, with at least a 2-inch edge and can go in the oven, heat 2 Tbsp olive oil. Once the oil is hot place the seasoned chicken in oil.
Allow the chicken to cook on each side for about 4 minutes then flip. You want to disturb the chicken as little as possible, so it keeps its coat of seasoning.
While chicken is cooking, in a medium size bow mix together, 1 cup coconut milk, 2/3 cup chicken broth, 1 tsp garlic powder, 1 Tbsp brown sugar, juice from one lime and salt and pepper.
Once the chicken is completely cooked, chicken temp at 165 degrees, pour coconut milk mixture over top chicken.
Place lid on and bake at 375 degrees for 15 minutes.
Enjoy over rice!

Substitutes

You can substitute out parsley for cilantro. The parsley is a milder taste and for my family that is what they prefer. If you are a cilantro fan, then most definitely make this substitute!

Tips

Be aware of how much you are flipping the chicken. You want to aim for only turning them once or twice. The more you flip them over the more of your flour/parsley coating will come off.

Be sure to leave a comment or tag me on Instagram @plantpraypick anytime you make one of my recipes. I love hearing from you and seeing my recipes in your kitchens. My goal is to bring us back to our kitchens and families back to the dinner table together.