Juicy, golden chicken breasts are smothered in the ultimate sweet and savory sauce in this coconut chicken recipe. Flavored with creamy coconut milk, sweet chili sauce, honey, and plenty of umami flavor!
Why this recipe works
Golden skinned chicken bathed in a rich savory sauce flavored with coconut milk, honey, ginger, garlic, and sweet chili sauce – this coconut chicken recipe is far from your everyday chicken dinner.
Our coconut chicken recipe is made right on the stovetop in only 35 minutes. We’ll dredge the chicken in flour, sear it until golden, then pop our sauce into the skillet until bubbly and warm. I highly recommend serving it over a bed of mashed potatoes or rice like you would with chicken curry because a good sauce should also have something to soak it up with. It’s that easy.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We usually buy 2 large chicken breasts and cut them in half to make 4. This option is more economical than buying smaller, already trimmed chicken. However, purchasing smaller breasts will make the preparation of this dish quicker.
SAUCE – The sauce is what truly ties this recipe together. Be sure to use coconut milk here. 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.
How to Make Coconut Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim any fat from the chicken breasts and butterfly them, separating the two sides to make two thinner breasts.
- Season chicken with garlic salt and black pepper. Dredge in flour.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add chicken breasts to the hot oil and allow to cook, undisturbed, for 3 minutes.
- Meanwhile, while chicken is cooking, make the sauce. Combine all sauce ingredients in a large bowl and blend with an immersion blender.
- Turn chicken breasts over and cook an additional 2 minutes, or until internal temperature reaches 165 F on an instant-read thermometer.
- Remove chicken from skillet, discard oil, and wipe out the pan.
- 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.
Frequently Asked Questions & Expert Tips
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.
Yes, absolutely! You can easily sautee peppers, onions, green beans, or your favorite vegetable in the pan (or separately) while the chicken is cooking.
You can substitute the chicken breasts with chicken tenderloins or chicken thighs if preferred. Be sure to keep an eye on the temperature of your chicken as each cut will cook at different rates. Chicken is considered safe at an internal temperature of 165F registered on an instant-read thermometer.
Serving Suggestions
As mentioned above, coconut chicken is amazing served over something hearty like rice, pasta, or creamy mashed potatoes spooned with as much of the sauce as you like. Optionally garnish with sliced green onions and serve with roasted or steamed veggies on the side. Enjoy!
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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!
Print It Pin It Rate ItIngredients
- 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
Before You Begin
- You’ll want unsweetened coconut milk for this recipe.
- We usually buy 2 large chicken breasts and cut them in half to make 4. This option is more economical than buying smaller, already trimmed chicken. However, purchasing smaller breasts 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.
Instructions
- Trim any fat from the breasts and butterfly them, separating the two sides to make two thinner breasts.1 pound boneless skinless chicken breast
- Season chicken with garlic salt and black pepper. Dredge in flour.garlic salt, black pepper, 1/4 cup all purpose flour
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add chicken breasts to the hot oil and allow to cook, undisturbed, for 3 minutes.
- 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
- Turn chicken breasts over and cook an additional 2 minutes, or until internal temperature reaches 165 F.
- Remove chicken from skillet, discard oil, and wipe out the pan.
- 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
Chef Antoine Davis
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Bill says
This is great recipe for entertaining a family on the go. The coconut flavor is perfect. Also keeps well in frig. Over night for next day.