Braised Coconut Chicken Breast

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.

Jennifer Farley

Prep Time 15

Cook Time 20

Marinade Time 1

Total Time 1 35

Serving Size servings

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition