Description
A comforting dish featuring pan-seared chicken finished in a silky coconut milk sauce, perfect for a weeknight meal.
Ingredients
- 1 lb boneless chicken breasts
- 1 can coconut milk (full-fat or light)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add chopped onion and cook, stirring occasionally, until translucent, about 4–6 minutes.
- Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Season chicken with salt and pepper on both sides, and place in the skillet. Cook until golden brown, about 4–5 minutes per side.
- Pour in coconut milk, bring to a gentle simmer, then reduce heat to medium-low and partially cover. Simmer until chicken reaches 165°F (74°C) and sauce thickens, about 12–15 minutes.
- Taste and adjust seasoning with additional salt, pepper, or lime juice.
- Garnish with fresh cilantro and serve with lime wedges and your choice of sides.
Notes
If you prefer darker meat, chicken thighs work well. For a vegetarian option, substitute chicken with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian