Braised Coconut Chicken
Craving a flavorful, restaurant-worthy dinner that’s still easy enough for a weeknight? This braised coconut chicken is your answer. With a light, slightly sweet coconut flavor and no gluten, dairy, or nightshades, it’s a fresh and cozy meal that’s special enough for company but simple enough for family dinner.
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I love a good chicken recipe, and this one is my new favorite. It uses thin-cut chicken breasts, so the meat stays tender and cooks fast. The marinade does most of the work for you.
Coconut milk, lime, garlic, and turmeric come together in the freshest way, giving you bold flavor without any nightshades, gluten, or dairy. The slightly sweet coconut taste keeps the chicken tender and the sauce incredibly addictive. The sauce alone is reason enough to make this one!
If you’ve made my Dutch oven chicken and rice before, this coconut version is like its tropical cousin. Same ease, the same recipe testing in three different kitchens to have the same weeknight-friendly simplicity, but a totally different flavor profile.
Our favorite way to eat this one is with steamed rice, roasted cauliflower and white sweet potatoes.
Why This Recipe Delivers
- Ready in 35 minutes active time, plus marinating.
- Brings a unique, slightly sweet coconut flavor without nightshades.
- Tested and family-approved, even on busy weeknights.
Ingredient Notes
Coconut Milk – Make sure to use full-fat coconut milk with guar or xanthan gum to prevent the sauce from separating.
Chicken Breasts – Thin-cut works best. If using thicker chicken breasts, butterfly them by slicing horizontally to make them thinner.
Coconut Sugar – I like using coconut sugar because it’s unrefined, but you can easily substitute brown sugar if that’s what you have on hand.
Full ingredient list can be found in the recipe card below.
How To Make Coconut Chicken Breast
- In a large zip top bag or bowl add the coconut milk, lime juice, ginger paste, coconut sugar, garlic, turmeric and salt. Mix together until combined.
- Add the chicken breasts and move around to coat. Marinate for at least 1 hour or up to 8 hours.
- Remove from the fridge 30 minutes before starting to cook.
- Remove the chicken from the marinade, letting as much marinade drip off the chicken. Make sure to save all the marinade.
- Heat a Dutch oven over medium-high heat and add the coconut oil.
- Sprinkle the salt, pepper, and garlic powder on both sides of the chicken and sear each side of the chicken until it has a nice color on both sides, about 2-3 minutes per side. Transfer chicken to a clean plate.
- If you have burnt parts stuck on the pan, wipe it clean with a paper towel. If you have golden brown stuff at the bottom of your pan, leave it there (it’s super flavorful!)
- Reduce the heat to medium and pour the reserved marinade sauce into the pan. Whisk the bottom of the pan to get any of the brown bits off the bottom.
- Bring to a simmer and cook for 3-4 minutes to slightly thicken the sauce. Return the chicken back to the Dutch oven and simmer gently until the chicken is cooked through, about 4-5 minutes, until the internal temperature reaches 165°F.
- Remove from the heat and serve garnished with cilantro, lime wedges and rice.
Jen’s Recipe Tips
- This recipe was tested, and successful in three different kitchens, but when I made it with a coconut milk that was gum free, the sauce completely separated when cooked (still delicious, but weird sauce texture). So make sure you use a brand that includes guar or xanthan gum.
- If you use normal table or fine sea salt, use half the amount or your dish will be salty.
- The marinade will be safe to eat once it reaches a temperature of 165 F, so don’t fret over it having had raw chicken in it.
Serving Suggestions
This chicken is great with steamed rice and roasted or steamed veggies. Most of the time, my family eats it with steamed rice and fresh cut up veggies, like cucumbers and carrots, because that’s easiest.
My spinach arugula salad has fresh citrus flavors that will go great with this one as a side. And while I prefer roasted veggies and/or plain rice, you could do coconut rice or savory mashed white sweet potatoes on the side for something a little different.
Braised Coconut Chicken Breast
Equipment
- braising pan, Dutch oven or large skillet
Ingredients
Marinade
- 1 can full fat coconut milk (with guar or xanthan gum included)
- 2 limes (about 2½ tablespoons of juice total)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 2½ tablespoons coconut sugar (or brown sugar)
- 4 cloves garlic minced
- 1½ teaspoons turmeric root powder
- 1 teaspoon coarse sea salt or kosher salt
- 4 thin-cut chicken breasts (about 2 pounds) *see note
Chicken
- 2 tablespoons coconut oil
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon coarse ground pepper
- ½ teaspoon garlic powder
Options for Serving
- chopped cilantro for garnish
- lime wedges
- steamed rice
Instructions
- In large zip top bag or bowl add the coconut milk, lime juice, ginger paste, coconut sugar, garlic, turmeric, and salt. Mix together until combined. Add the chicken breasts and move around to coat. Marinate for at least 1 hour or up to 8 hours.
- Remove from the fridge 30 minutes before starting to cook.
- Remove chicken from the marinate, letting as much marinade drip off the chicken. Make sure to save all the marinade.
- Heat a skillet or Dutch oven over medium-high heat and add the coconut oil.
- Sprinkle the salt, pepper, and garlic powder on both sides of the chicken and sear each side of the chicken until it has a nice color on both sides, about 2-3 minutes per side.
- Transfer chicken to a clean plate. If you have burnt parts stuck on the pan, wipe it clean with a paper towel. If you have golden brown stuff at the bottom of your pan, leave it there (it's super flavorful!)
- Reduce the heat to medium and pour the reserved marinade sauce into the pan. Wisk the bottom of the pan to get any of the brown bits off the bottom.
- Bring to a simmer and cook for 3-4 minutes to slightly thicken sauce. Return the chicken back to the pan and simmer to slightly thicken the sauce. Simmer gently until the chicken is cooked through, about 4-5 minutes, until the internal temperature reaches 165°F.
- Remove from the heat and serve garnished with cilantro, lime wedges and rice.
Notes
- This recipe was tested, and successful in three different kitchens, but when I made it with a coconut milk that was gum free, the sauce completely separated when cooked (still delicious, but weird sauce texture). So make sure you use a brand that includes guar or xanthan gum.
- If you have thick chicken breasts, slice them in half (butterfly them) to get thinner pieces.
- If you use normal table or fine sea salt, use half the amount or your dish will be salty.
- I like an extra squeeze of lime juice on top of my chicken when serving.
- Serve with coconut rice for even more coconut flavor.
- The marinade will be safe to eat once it reaches a temperature of 165 F, so don’t fret over it having had raw chicken in it.
- Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
