Description
A comforting one-pan dinner featuring tender chicken in a creamy coconut broth served over fragrant 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 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until translucent, about 4-5 minutes.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Sear each side until golden brown, about 4-5 minutes per side.
- Pour in 1 cup of coconut milk and 2 cups of chicken broth, stirring to combine. Bring to a gentle simmer and cover, cooking for about 20 minutes until chicken reaches 165°F.
- Meanwhile, prepare jasmine rice according to package instructions until tender and fluffy.
- Once chicken is cooked, transfer to a cutting board and let rest for 5 minutes. Stir cooked rice into the skillet with the coconut sauce, allowing it to soak up flavor.
- Plate the rice mixture, slice the chicken, and arrange on top. Spoon extra sauce over the chicken and finish with chopped cilantro.
Notes
Consider adding vegetables like peas or bell peppers for added nutrition. Serve with a wedge of lime for brightness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: coconut, chicken, rice, one-pan, weeknight dinner, comfort food