Cream of Coconut Chicken

Creamy, comforting, and bursting with tropical flavor, Cream of Coconut Chicken is a must-try dish that's both indulgent and approachable. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with unsweetened coconut milk, heavy cream, and a fragrant blend of garlic, ginger, and lime juice. The result is a rich, velvety dish that strikes the perfect balance of savory and slightly tangy. Paprika and cilantro add layers of depth and freshness, while the optional bed of fluffy white rice makes it a satisfying meal. Perfect for weeknight dinners or casual entertaining, this one-pan recipe is ready in just 45 minutes, offering bold flavor with minimal effort. Whether you're a coconut lover or simply looking to elevate your chicken dinners, this recipe is sure to become a new favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 can (13.5 oz) Coconut milk (unsweetened)
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 3 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Olive oil
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped
• 3 cups Cooked white rice (optional, for serving)

Directions

Step 1

Season the chicken breasts with salt, black pepper, and paprika on both sides.

Step 2

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 4

Sprinkle the flour into the skillet and stir well to coat the garlic and ginger. Cook for 1 minute to remove the raw flour taste.

Step 5

Slowly add the chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer.

Step 6

Pour in the coconut milk and heavy cream. Stir to combine fully and let the sauce simmer for 2-3 minutes to thicken slightly.

Step 7

Add the seared chicken breasts back into the skillet, spooning the sauce over the top. Cover the skillet with a lid and reduce the heat to low.

Step 8

Cook the chicken for 20 minutes, or until the internal temperature reaches 165°F (74°C). Stir the sauce occasionally to prevent sticking.

Step 9

Once the chicken is fully cooked, stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed.

Step 10

Serve the Cream of Coconut Chicken over cooked white rice or alongside your favorite vegetables. Garnish with the remaining cilantro before serving.

Nutrition Facts

Serving size	(2166.5g)

Amount per serving	% Daily Value*
Calories	3603.6

Total Fat 187.1g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 711.6mg	0%
Sodium 3535.5mg	0%
Total Carbohydrate 222.8g	0%
Dietary Fiber 11.7g	0%
Total Sugars 13.2g
Protein 246.5g	0%

Vitamin D 7.0IU	0%
Calcium 251.4mg	0%
Iron 28.8mg	0%
Potassium 3350.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 27.7%

Carbs: 25.0%