One-pan saucy coconut chicken

Save and follow for more easy recipes! ONE-PAN SAUCY COCONUT CHICKEN is on the menu for Episode 10 of Dinner in 20, where I show you how to make easy, nourishing recipes that look and taste like a restaurant without spending all day in the kitchen—and I know I say this every time, but I think this one is the best yet! The chicken is cooked in cooked in a creamy coconut-tomato sauce and served over rice. It is incredible!⁣ ⁣ To shop my Reel, comment “shop” or “link” and I will DM you now.⁣ ⁣ Makes 6 servings⁣ For the chicken:⁣ 1.5 lbs boneless, skinless chicken breast (2-4 breasts depending on size)⁣ 1 tsp paprika⁣ 1 tsp cumin⁣ 1/4 tsp coriander⁣ Salt & pepper⁣ ⁣ For the coconut sauce:⁣ 1 tb olive oil⁣ 1 medium onion, diced⁣ 4 cloves garlic, mashed⁣ 1/2 tsp ground paprika⁣ 1/4 tsp ground cumin⁣ 1/4 tsp ground coriander⁣ Pinch of salt & pepper⁣ 1/4 cup tomato paste⁣ 1/4 cup shredded coconut (unsweetened)⁣ 1 can full-fat coconut milk⁣ 1/4 cup cilantro, chopped⁣ 1 lime, to squeeze on top⁣ ⁣ Serve with:⁣ Rice⁣ ⁣ Pat chicken dry. Mix seasonings together and press seasonings onto both sides of the chicken. Add olive oil to a large, deep skillet over medium-high heat. Once the pan is hot, add the chicken. Leave undisturbed for 4-5 minutes then flip to the other side and cook undisturbed for 4 minutes more. Remove chicken from the skillet and add 1 more tsp of olive oil to the pan. Add the onion and garlic. Stir and scrape the seasonings from the bottom of the pan. Next add the seasonings and tomato paste and stir, cooking for about 2-3 more minutes. Add the coconut milk and cilantro to the pan, mixing until a thick sauce forms. Taste and adjust salt and pepper as needed. Return the chicken to the skillet, cover with the sauce and cook for a few minutes longer until the chicken is cooked through (165F). Squeeze lime juice on top. Serve over rice and enjoy!⁣ ⁣

Good

% Daily Values based on a 2,000 calorie diet