Stovetop Coconut Milk Chicken Breasts

Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.


  • 1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
  • ▢1 teaspoon cumin
  • ▢1 teaspoon smoked or sweet paprika
  • ▢1 teaspoon dried oregano
  • ▢1/2 teaspoon cayenne pepper, (If you like spicy food, use 1 teaspoon cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.)
  • ▢1 teaspoon salt, or to taste
  • ▢1/4 teaspoon freshly ground black pepper, or to taste
  • ▢3 tablespoons olive oil, divided
  • ▢1 yellow onion, finely diced
  • ▢3 cloves garlic, minced
  • ▢2 cups seeded and diced tomatoes, (or use 1 can (14 ounces) diced tomatoes, well drained)
  • ▢1 can (14 ounces) unsweetened, lite coconut milk
  • ▢chopped fresh cilantro, for garnish


  • Pat dry the chicken breasts with paper towels and set aside.
  • In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
  • Rub seasoning mixture all over chicken breasts.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
  • Remove chicken from skillet and set aside on a plate; keep covered.
  • Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
  • Stir in garlic and cook for 30 seconds.
  • Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
  • Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
  • Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
  • Taste sauce for salt and pepper; adjust accordingly.
  • Garnish with cilantro or parsley, and serve.

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