Description
A comforting one-pan dinner featuring tender chicken in a creamy coconut broth served over jasmine rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until the onion is translucent (4-5 minutes).
- Season chicken breasts with salt and pepper, then sear in the skillet until golden brown on both sides (4-5 minutes per side).
- Pour in coconut milk and chicken broth, stir to combine, and bring to a gentle simmer. Cover and cook for about 20 minutes to ensure chicken reaches 165°F.
- While the chicken cooks, prepare jasmine rice in a separate pot as per package instructions.
- Once chicken is cooked, let it rest for 5 minutes before slicing. Stir the cooked jasmine rice into the skillet with the coconut sauce.
- Plate the rice mixture and top with sliced chicken. Spoon extra sauce over the top and garnish with chopped cilantro before serving.
Notes
For added flavor, finish with a pinch of red pepper flakes or lime juice. Can substitute chicken thighs for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: coconut chicken, one-pan dinner, easy chicken recipe, weeknight dinner, comfort food