Skillet Coconut Chicken

The nutty, fruity, coconut-infused sauce adds a distinctive sweetness to simply cooked boneless chicken breasts.

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  • 6 medium skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 14 ounce can unsweetened coconut milk
  • 1/3 cup cold water
  • 1 tablespoon cornstarch
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup snipped dried apricots
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups hot cooked rice
  • 1/3 cup golden raisins
  • 2 green onions, thinly bias sliced
Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 556, Fat, total (g) 24, chol. (mg) 98, sat. fat (g) 14, carb. (g) 43, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 41, vit. A (IU) 583, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 423, Potassium (mg) 616, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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