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Close up photo of golden-brown seared chicken slices in an opaque ivory coconut sauce with red peppers. (Coconut Milk Chicken)

Coconut Milk Chicken: The Creamiest One-Pan Weeknight Dinner

This Coconut Milk Chicken features golden-brown seared chicken breast slices in a thick, opaque ivory sauce with softened red bell peppers and fresh cilantro. A vibrant, easy one-pan dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs (680g) Chicken Breasts sliced into strips
  • 2 tbsp (30ml) Cooking Oil avocado or grapeseed
  • 1 medium Yellow Onion diced
  • 2 medium Red Bell Peppers sliced into strips
  • 1 cup (240g) Diced Tomatoes canned or fresh
  • 14 oz (400ml) Full-Fat Coconut Milk canned
  • 1 tsp (2g) Red Pepper Flakes
  • 1/2 cup (15g) Fresh Cilantro chopped

Equipment

  • 1 Dark matte skillet Ensures even heat and a good sear.
  • 1 Wooden spoon For deglazing the pan.

Method
 

Sear the Chicken
  1. Heat oil in a skillet over medium-high heat. Add chicken slices and sear until golden-brown, about 3-4 minutes per side. Remove and set aside.
Sauté Vegetables
  1. In the same skillet, sauté onions and red bell pepper strips for 5-7 minutes until onions are translucent and peppers are softened.
Simmer the Sauce
  1. Stir in tomatoes, red pepper flakes, and coconut milk. Bring to a simmer. Add chicken back to the pan and cook for 5 minutes until sauce is thick and opaque.
  2. Remove from heat and top with a generous scattering of fresh cilantro and extra red pepper flakes.

Notes

Always pat the chicken dry before searing to ensure a golden crust.
Use full-fat coconut milk for the most luxurious, thick ivory sauce.