Delicious 35-Minute Coconut Chicken Recipe: Sweet, Savory & Easy Dinner Idea
Prepare to delight your taste buds with this incredible coconut chicken recipe, featuring succulent, golden-brown chicken breasts bathed in the ultimate sweet and savory sauce. Crafted with rich, creamy coconut milk, a hint of sweet chili sauce, golden honey, and a generous depth of umami flavor, this dish promises a culinary experience far beyond your everyday chicken dinner. It’s an effortlessly elegant meal that comes together in under an hour, perfect for busy weeknights or special occasions alike.
Why This Coconut Chicken Recipe Is a Must-Try
This isn’t just another chicken dish; it’s a vibrant symphony of flavors that will quickly become a staple in your home. Here’s why our coconut chicken recipe stands out:
- Incredibly Fast: Forget complicated recipes that demand hours in the kitchen. This entire meal, from start to finish, is ready in just 35 minutes, making it an ideal choice for busy weeknights when you crave something homemade and delicious without the fuss.
- Explosion of Flavor: Juicy, tender chicken is enveloped in a luxurious sauce bursting with exotic notes. Creamy coconut milk forms the base, perfectly balanced by the sweet heat of chili sauce, the comforting sweetness of honey, and the aromatic punch of fresh ginger and garlic. Each bite is a delightful dance of sweet, savory, and umami.
- Simple Stovetop Preparation: No need to turn on the oven! Everything comes together in one skillet on your stovetop, minimizing cleanup and making the cooking process incredibly straightforward. You’ll pan-sear the chicken to a beautiful golden crispness before simmering it in the rich sauce.
- Versatile and Satisfying: The luscious sauce is truly the star, and it deserves to be savored. We highly recommend serving this coconut chicken over a bed of fluffy mashed potatoes, steamed rice, or even pasta to soak up every last drop of that incredible gravy. It’s a hearty and satisfying meal that appeals to a wide range of palates.
- Economical and Accessible: Using common ingredients found in most supermarkets, this recipe proves that gourmet flavors don’t have to come with a hefty price tag. Plus, our tips for preparing chicken breasts make it even more budget-friendly.
Whether you’re looking for a quick dinner solution, a new way to enjoy chicken, or simply a dish that impresses with minimal effort, our coconut chicken recipe is your answer. It’s easy, flavorful, and guaranteed to become a family favorite!
Key Ingredients for Our Easy Coconut Chicken
Crafting this flavorful coconut chicken requires a handful of accessible ingredients that come together to create a truly memorable meal. You’ll find the complete list of measurements, ingredients, and detailed instructions in the printable recipe card located at the very end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients and knowing when to substitute can elevate your cooking experience and adapt any recipe to your pantry or dietary needs. Here’s a closer look at the components of our delicious coconut chicken:
CHICKEN: We typically opt for 2 large boneless, skinless chicken breasts and butterfly them, yielding 4 thinner pieces. This method is often more economical than purchasing pre-trimmed, smaller breasts. However, if time is of the essence, smaller chicken breasts or pre-cut tenderloins can certainly speed up preparation. For a richer flavor and even juicier results, boneless, skinless chicken thighs are an excellent alternative. Just remember to adjust cooking times accordingly, ensuring chicken reaches an internal temperature of 165°F (74°C).
THE ULTIMATE SAUCE: The sauce is truly the heart and soul of this coconut chicken recipe. It’s what transforms simple chicken into a culinary delight.
- Coconut Milk: Essential for that creamy, tropical depth. Be sure to use full-fat, unsweetened canned coconut milk for the richest flavor and texture. Light coconut milk can be used for a lower-calorie option, but the sauce will be thinner and less decadent. Avoid coconut beverage cartons, as they are much thinner and won’t provide the desired consistency.
- Honey: Adds a natural sweetness that beautifully complements the savory notes. Maple syrup or brown sugar can be used as a substitute, adjusting to your preferred level of sweetness.
- Sweet Chili Sauce: This ingredient brings a lovely balance of sweet, spicy, and tangy. Brands vary in heat level, so choose one you enjoy. If you don’t have sweet chili sauce, you can create a similar flavor profile with a mix of sriracha (or a pinch of red pepper flakes), a little sugar, and a touch of rice vinegar.
- Low Sodium Soy Sauce: Provides that crucial umami depth without making the dish overly salty. If you’re sensitive to sodium, feel free to use tamari (for a gluten-free option) or coconut aminos, which offer a similar savory flavor with less sodium.
- Minced Garlic & Ginger: Freshly minced garlic and ginger are highly recommended for their vibrant, pungent aromas and flavors. While jarred minced garlic and ginger can work in a pinch, fresh offers a superior taste profile.
This recipe yields an abundant amount of sauce, which is a fantastic bonus! It doubles as a superb gravy for your accompanying rice or potatoes. Don’t let any go to waste – leftover sauce freezes beautifully and can be used for another dish or saved for your next batch of coconut chicken.
Step-by-Step: Crafting Your Perfect Coconut Chicken
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this irresistible coconut chicken. For the complete, printable recipe card with precise measurements and instructions, please Jump to Recipe at the bottom of this page.
- Prepare the Chicken: Begin by trimming any excess fat from your chicken breasts. For even cooking and a quicker sear, butterfly each breast by slicing it horizontally through the middle, almost all the way through, then opening it like a book to create two thinner cutlets. This ensures tender, uniformly cooked chicken.
- Season and Dredge: Season both sides of the butterflied chicken liberally with garlic salt and black pepper. Next, dredge each chicken piece thoroughly in all-purpose flour. The flour coating will help create a beautiful golden crust when seared and will also help thicken the sauce later.
- Heat the Skillet: Heat olive oil in a large skillet over medium-high heat. You’ll know it’s ready when the oil begins to shimmer lightly, indicating it’s hot enough to get a good sear.
- Sear the Chicken: Carefully add the floured chicken breasts to the hot oil. Allow them to cook undisturbed for approximately 3 minutes. Resist the urge to move them; this allows a beautiful golden crust to form, locking in juices and adding fantastic flavor.
- Whip Up the Sauce: While the chicken is searing, prepare the delightful coconut sauce. In a large bowl, combine all the sauce ingredients: coconut milk, honey, sweet chili sauce, low sodium soy sauce, minced garlic, and minced ginger. Use an immersion blender to thoroughly combine everything until smooth. If you don’t have an immersion blender, a regular blender or whisk will work too; just ensure the ingredients are well incorporated.
- Flip and Finish Searing: Flip the chicken breasts over and cook for an additional 2 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. This ensures your chicken is perfectly cooked and safe to eat.
- Clean the Skillet: Remove the cooked chicken from the skillet. Carefully discard any remaining oil and wipe out the pan with a paper towel. This step is crucial to prevent the sauce from becoming greasy or having burnt bits from the searing process.
- Simmer in Sauce: Return the chicken to the clean skillet. Pour the prepared coconut sauce evenly over the chicken breasts. Cover the skillet and cook over medium-high heat until the sauce begins to bubble gently. Once bubbling, reduce the heat to a simmer and continue cooking for another 10 minutes. This allows the flavors to meld beautifully and the chicken to absorb the delicious sauce, resulting in a tender, flavorful finish.
Frequently Asked Questions & Expert Tips for Coconut Chicken
Allow the cooked coconut chicken and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. When reheating, gently warm on the stovetop over medium-low heat until heated through, stirring occasionally to prevent sticking. You can add a splash of chicken broth or water if the sauce has thickened too much.
Absolutely! This recipe is wonderfully versatile. You can easily elevate the dish by incorporating your favorite vegetables. Sauté bell peppers, sliced onions, green beans, or snap peas in the pan (either with the chicken or separately) before adding the sauce. For an extra layer of flavor and texture, a sprinkle of toasted cashews or peanuts before serving is delightful.
While chicken breasts are a lean and popular choice, you can certainly substitute them with chicken tenderloins or boneless, skinless chicken thighs. Chicken thighs tend to be richer and more forgiving, resisting dryness better than breasts. Keep a close eye on the internal temperature for any cut you choose, as cooking times will vary. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) as registered on an instant-read thermometer.
The sweetness of the sweet chili sauce typically balances any heat, but you can easily customize it. For more heat, add a pinch of red pepper flakes to the sauce mixture or a dash of sriracha. If you prefer a milder flavor, reduce the amount of sweet chili sauce or use a milder variety. You can also add a squeeze of fresh lime juice at the end to brighten the flavors and cut through richness.
Yes, the coconut sauce freezes beautifully! Allow it to cool completely, then transfer it to a freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop. It’s perfect for a quick gravy or to jumpstart another batch of coconut chicken.
Serving Suggestions for Your Coconut Chicken
The beauty of this coconut chicken lies not only in its flavor but also in its versatility when it comes to serving. As previously mentioned, it pairs wonderfully with a hearty base to absorb all that incredible sauce. Consider:
- Rice: Classic steamed white rice, fluffy jasmine rice, or even brown rice offers a perfect canvas for the rich sauce.
- Mashed Potatoes: Creamy, buttery mashed potatoes are a comforting pairing that elevates this dish to a whole new level of indulgence.
- Pasta or Noodles: A simple bed of egg noodles or linguine can also be a delightful way to enjoy the sauce.
- Vegetables: Complete your meal with a side of roasted or steamed vegetables like broccoli, asparagus, or green beans. For an Asian-inspired twist, try a quick stir-fry of bell peppers and snap peas.
To enhance the presentation and add a burst of freshness, garnish your coconut chicken with thinly sliced green onions or fresh cilantro before serving. A wedge of lime on the side allows for a bright, tangy finish if desired. Enjoy this flavorful and comforting meal!
More Irresistible Chicken Recipes to Explore
If you loved this coconut chicken, you’ll surely enjoy exploring more of our easy and delicious chicken recipes:
- Garlic Chicken: A simple yet flavorful dish packed with aromatic garlic and fresh parsley.
- Lemon Chicken: Bright and zesty, this recipe offers a refreshing take on classic chicken.
- Chicken Milanese: Crispy, tender, and utterly satisfying, a perfect Italian-inspired meal.
- Chicken Piccata: Tangy capers and a lemony sauce make this a restaurant-quality dish at home.
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Coconut Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound boneless skinless chicken breast 2 large or 4 small
- garlic salt to taste
- black pepper to taste
- ¼ cup all purpose flour
- 2 Tablespoons olive oil
Sauce
- 13.5 ounce can of coconut milk
- 2 Tablespoons honey
- 2 Tablespoons sweet chili sauce
- ½ cup low sodium soy sauce
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
Things You’ll Need
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Large skillet
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immersion blender
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Instant read thermometer
Before You Begin
- You’ll want unsweetened, full-fat coconut milk for this recipe for the best flavor and creamy texture.
- We usually buy 2 large chicken breasts and cut them in half to make 4 thinner pieces. This option is more economical than buying smaller, already trimmed chicken cutlets. However, purchasing smaller breasts or pre-cut tenderloins will make the preparation of this dish quicker.
- This recipe makes extra sauce. It makes a wonderful gravy for rice or potatoes on the side. We like to freeze any leftover sauce and use it for another dish or save it for when we’re ready to make coconut chicken again later.
Instructions
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Trim any fat from the chicken breasts and butterfly them, separating the two sides to make two thinner breasts.1 pound boneless skinless chicken breast
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Season chicken with garlic salt and black pepper. Dredge in flour.garlic salt, black pepper, 1/4 cup all purpose flour
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Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
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Add chicken breasts to the hot oil and allow to cook, undisturbed, for 3 minutes.
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Meanwhile, while chicken is cooking, make the sauce. Combine all sauce ingredients in a large bowl and blend with an immersion blender.13.5 ounce can of coconut milk, 2 Tablespoons honey, 2 Tablespoons sweet chili sauce, 1/2 cup low sodium soy sauce, 1 Tablespoon minced garlic, 2 teaspoons minced ginger
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Turn chicken breasts over and cook an additional 2 minutes, or until internal temperature reaches 165 F.
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Remove chicken from skillet, discard oil, and wipe out the pan.
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Return chicken to the skillet and pour sauce over chicken. Cover and cook over medium-high heat until sauce begins to bubble. Reduce heat and simmer for 10 minutes.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.