Coconut Almond Chicken
Savor the irresistible flavors of this Coconut Almond Chicken, a dish that perfectly blends creamy, nutty, and tropical notes for a delightful dinner sensation! Juicy chicken breasts are seasoned with aromatic spices, lightly pan-seared to golden perfection, and then simmered in a luscious coconut milk sauce infused with honey, lime, and a hint of paprika. The finishing touch? A crisp, golden topping of toasted shredded coconut and slivered almonds, adding texture and depth. This quick and easy 40-minute recipe is perfect for impressing guests or elevating your weeknight routine. Serve over fluffy rice or with vibrant steamed vegetables for a wholesome, flavor-packed meal. Perfect for lovers of creamy chicken recipes, tropical-inspired dishes, and gluten-friendly options.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.25 cup all-purpose flour
- 0.5 cup unsweetened shredded coconut
- 0.5 cup slivered almonds
- 2 tablespoons olive oil
- 1 cup unsweetened coconut milk
- 0.5 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh cilantro (optional, for garnish)
Directions
Step 1
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
Step 2
Dredge each chicken breast lightly in all-purpose flour, shaking off any excess.
Step 3
In a large skillet, heat olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 4
In the same skillet, add the shredded coconut and slivered almonds. Toast them lightly for 2-3 minutes until golden and fragrant. Remove and set aside.
Step 5
In a small bowl, whisk together the coconut milk, chicken broth, honey, and lime juice. Pour the mixture into the skillet.
Step 6
Bring the sauce to a simmer and stir occasionally, letting the flavors combine, about 3 minutes.
Step 7
In a separate small bowl, dissolve the cornstarch in cold water to create a slurry. Slowly whisk the slurry into the sauce, allowing it to thicken. Simmer for another 2-3 minutes until the sauce is creamy.
Step 8
Return the chicken breasts to the skillet, spooning the sauce over each piece. Cover and simmer for an additional 8-10 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Step 9
Top the chicken with the toasted coconut and almond mixture.
Step 10
Garnish with fresh cilantro if desired and serve immediately over rice or alongside steamed vegetables.
Nutrition Facts
| Serving size | (1351.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2408.2 |
| Total Fat 118.1g | 0% |
| Saturated Fat 41.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3225.0mg | 0% |
| Total Carbohydrate 98.9g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 41.9g | |
| Protein 239.1g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 718.1mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2814.2mg | 0% |
Source of Calories