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Tender chicken breasts nestled in a creamy, tangy, sweet and spicy sauce, this easy Coconut Braised Chicken Breasts recipe is 5-star-restaurant delicious!
When I handed Scott a bowl of these Coconut Braised Chicken Breasts paired with a scoop of basmati rice and a pile of Honey Ginger Charred Carrots all dressed up with some pretty fresh herbs, he looked at it and said, "Wow, this looks like a 5-star restaurant meal!" After taking the first bite, we both agreed that it also tasted like a 5-star restaurant-quality meal.
I've made the chicken several times since, testing and tweaking the recipe a bit each time. I think it's perfect now and ever so easy (although the flavor is complex and tastes like you spent lots of time on it). Let's keep it a secret that it takes less than 30 minutes, start to finish if you don't count the hands-off marinating time. Deal?
The sum is more than the parts
The ingredient list for these Coconut Braised Chicken Breasts is relatively short for a dish that imparts so much flavor: chicken with a rub composed of brown sugar, paprika, garlic salt and pepper. The sauce ingredient list is also quite simple: light coconut milk, lime juice, brown sugar, fresh ginger, chili garlic sauce, salt and a splash of olive oil.
The chicken is marinated then lightly sauteed on just one side until beautifully golden. It's then removed from the pan and the marinade acts also as the delicious sauce (it gets a nice simmer after being exposed to the raw chicken). Pour in the sauce and stir up the delicious fond (the flavorful brown bits) from the bottom of the pan. Simmer until thickened and deliciously fragrant then add the chicken, cover and simmer a little longer to finish cooking the chicken.
I love how the coconut milk marinade helps this chicken to come out so moist and tender. Chicken breasts so often are dry and tough but, not these guys! Another factor in ensuring tender chicken breasts is to make sure you don't overcook them. That's why we only sear one surface of each breast, just long enough to give it an attractive golden hue.
The paprika and brown sugar in the rub help give this pretty presentation without having to cook the chicken too long. And finishing it off in a delicious coconut milk bath helps keep everything super tender, super delicious!
This is definitely a company-worthy meal that you could make, even after working all day. Including the marinade time, the recipe comes together in less than an hour. I love to serve it with jasmine or basmati rice and the Honey Ginger Charred Carrots from our last post. It's also wonderful with mashed potatoes, ramen noodles, udon noodles or rice noodles.
Put this Coconut Braised Chicken Breasts recipe on your "must make" list. I think, once you try it, it will be on your "must make again and again" list!
Café Tips for making these Coconut Braised Chicken Breasts
- I tried both light and full-fat coconut milk for this recipe and found that the light variety actually works better. The full-fat is quite lumpy before it's cooked and I found that it doesn't do as well as a marinade. The final results are delicious either way so choose your favorite (although the calorie count is significantly lower with light coconut milk).
- You could prep this ahead by preparing the marinade and refrigerating it on its own and making the spice rub and storing it in a storage container or zippered bag.
- If you're entertaining and want to enjoy your guests, simply prepare this recipe, before they arrive, up to step 5 then right before serving finish up with the final simmer.
- Chicken breasts vary a lot in size and thickness. 6-8 minutes for the final simmer should be fine, but if you're using larger pieces, use an instant thermometer to determine when they're done. Chicken should be cooked to 165˚F. I like to take them off the heat at around 160˚F as they will continue to cook for a few minutes.
- This recipe calls for chili garlic sauce. Chili garlic sauce is a wonderful condiment to have on hand. It adds heat and a delicious garlic flavor to dishes and a jar will last a long time in the refrigerator. You will find chili garlic sauce in the Asian section in most larger grocery stores or online.
- A little chili garlic sauce goes a long way. I have included a range of 1-2 teaspoons in this recipe. Start with one and taste the sauce after it's simmered you can always add more but you can't take away the heat.
- Don't be tempted to marinate the chicken longer than 1 hour. The lime juice can actually break down the chicken meat and give it a mealy texture if it's marinated too long. 30 minutes to an hour is perfect.
Thought for the day:
Now to the King eternal,
immortal, invisible,
the only God,
be honor and glory
forever and ever. Amen.
1 Timothy 1:17
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Tender chicken breasts nestled in a creamy, tangy, sweet and spicy sauce, this easy Coconut Braised Chicken Breasts recipe is 5-star restaurant delicious!
- 14 ounces light coconut milk 1 can
- 3 tablespoons fresh lime juice
- 2 tablespoons freshly grated fresh ginger
- 3 tablespoons light brown sugar
- 1-2 teaspoons chili garlic sauce
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless skinless chicken breasts about 1 ½ pounds, 4 medium-size breasts
- 1 tablespoon extra virgin olive oil
- mint cilantro and/or basil leaves, for garnish
- sesame seeds for garnish
- lime wedges for garnish
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Whisk together all of the marinade/sauce ingredients in a medium-size bowl. Add the chicken and refrigerate for 30-60 minutes.
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While the chicken is marinating, combine all of the rub ingredients in a small bowl. Set aside.
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After the chicken is marinated, drain well, reserving the marinade.
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Place the drained chicken on a plate and sprinkle evenly on the smooth side with half of the rub.
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In a large sauté pan heat 1 tablespoon olive oil over medium heat. When the pan is hot, add the chicken, smooth side down. Chicken should sizzle a bit when it hits the oil. Sprinkle with the remaining rub. Cook for 4-5 minutes or until underside is a nice golden color. Remove chicken from the pan to a clean plate, golden side up.
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Pour the reserved marinade into the pan. Stir well, scraping the bottom of the pan to loosen any brown bits (the fond). Bring to a boil then reduce to a simmer and cook for 4-5 minutes until the sauce thickens a bit.
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Return the chicken back to the pan.
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Bring the sauce back to a simmer. Cover and simmer for another 4-6 minutes or until chicken is firm when lightly touched and the temperature is 160-165˚F.
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Remove from heat.
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Serve with rice, noodles, mashed potatoes, etc. Garnish with fresh herbs (mint, cilantro and/or basil), sesame seeds and lime wedges, if desired.
See Café Tips above in post for more detailed instructions and tips.
Recipe adapted (a lot) from NYTimes food.
The nutritional information is for 6 servings, as most average size boneless chicken breasts are more than 1 serving. If you have hungry eaters, plan on it serving 4.
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Grace says
Your recipes never cease to amaze me! Another one added to my favorites list. My husband loved it too. I served it with rice and fresh cooked spinach. Thank you!
Chris Scheuer says
Yay! Thank you, Grace!
Pat Calhoun says
I made this for dinner last night! Oh my! Y’all never cease to amaze! It was delicious … used the full two teaspoons of garlic chili sauce! Zippy! I, too, had some pretty huge chicken breasts so I sliced them vertically into nearly a half inch wide which I weighed to make a pound and a half. We also had the wonderful carrots as well! It made two meals for my fav husband and me! I did, however, boil the sauce a bit too long so I don’t have quite enough sauce to cover the leftovers … any suggestions? I have about half a cup left, nice and thick 😁
Thank you for your delicious meals and goodies. One thing on the carrots, I think I’d remove the part that says to arrange on the pan … then oil, then s&p, then mix … which messed up all my “arranging”’! I should have realized it when I read the recipe through! Live and learn … or maybe better: learn then cook!
“The LORD bless you and keep you;
The LORD make His face to shine upon you and be gracious to you;
The LORD lift up His countenance upon you and give you peace.”
Numbers 6:24-26
Pat Calhoun says
Couldn’t wait … I made another batch of the marinade/sauce, but I didn’t have any coconut milk so I used a mixture of milk and sour cream as the basis, cut up the leftover chicken into bite-size pieces, added them to the sauce and simmered for three to four minutes, then added cooked egg noodles to the whole thing! Delicious all over again!
Chris Scheuer says
Hi Pat, I'm so sorry I didn't get back to you in time. I've been out of town.
But it sounds like you figured it out splendidly! I'm so happy you enjoyed this recipe!
Jan says
Since my husband had a very mild heart attack recently I'm trying to find some tasty chicken breast recipes. This one hit the spot!!! I did decrease the sugar a little and only had sweet chili sauce. The chicken was the juiciest we've ever had and all the flavors were out of this world. I served it with the honey ginger charred carrots - another yum! This recipe will definitely be on the new rotation!!!!
Chris Scheuer says
I'm so glad you enjoyed this, Jan. Thanks for leaving a review!
Doran Richart says
This sauce is sooooo DELICIOUS!!!! I cut my chicken breasts in half to make cutlets, leaving more surfaces to coat with this AMAZING sauce!!! Thank you Chris for another great recipe!!!
Chris Scheuer says
So glad you enjoyed it, Doran!
Kathryn says
Loved this for dinner tonight..so quick and easy with an amazing flavor.
Chris Scheuer says
Thanks, Kathryn!
Lynn Brant says
What a great recipe. First time I've used coconut milk but it won't be the last. I cut the brown sugar a bit because I subbed in a sweet chili sauce instead of the garlic chili since my grocery store didn't have it. I added some sriracha for heat and a bit of grated garlic, so hopefully, I got close to your original! I think I'm headed toward those little loaves of bread next.
Chris Scheuer says
Thanks for letting us know, Lynn!
Kelsey says
Literally my favorite dish. One of the best things I’ve ever tried. I’ve made it quite a few times now and I like to cut the chicken into cubes after searing and add in some veggies to make it more similar to a Thai curry. Delicious either way.
Chris Scheuer says
Thanks so much for sharing your results, Kelsey! Your version sounds delicious too!
Maja says
It was fantastic. My partner who is Asian kept repeating, “mm! this is really good!” in a very surprised tone of voice. We had it with the ginger honey glazed carrots and basmati rice, everything went so well together. But that sauce though... heaven! I should mention I made slight changes, such as adding fish sauce, frying the chicken in ginger coconut oil and using sriracha in the marinade, but only because we cook a lot of Asian food and so I happened to have those on hand. This recipe is definitely a keeper!
Chris Scheuer says
Thanks so much for sharing your results, Maja!
Glynis says
I made this for dinner tonight. The flavors were good but I would have liked the sauce to be thicker so it would coat the chicken better. Not sure why it was so thin? Garnished with fresh mint which added another wonderful flavor.
Chris Scheuer says
Hi Glynis, if you'd like the sauce thicker, just simmer it a little longer. Every stove is a little different so it may take a bit longer or you could increase the heat a bit for a stronger simmer.
Jeannie says
I made this tonight and it was delicious!! Perfectly tender chicken (I did cut into thinner cutlets). The sauce is so flavorful! Thank you!
Chris Scheuer says
Thanks so much for taking the time to leave a review, Jeannie! So happy you enjoyed this recipe!
rondi says
Super delicious and easy to make. We were looking for something new to deal with meal boredom and this dish was excellent!
I substituted a clove of minced garlic in the marinade instead of the garlic salt in the rub and used regular coconut milk. I also butterflied the chicken breasts so they would cook faster and because there are only 2 of us. Really great.
I love your recipes and they rarely disappoint.
Chris Scheuer says
Yay! Love that you enjoyed this dish as much as we do! Thanks so much for sharing your review, Rhondi! 💕
Chelsea says
Holy hell this is good! Amazing flavor. Better than any Thai coconut curry I’ve ever tasted and I’ve tasted a lot. Pretty easy to make. I didn’t have the Chile garlic sauce so I substituted sriracha and minced garlic. 1 lb of chicken breast equaling for pieces was perfect for this recipe. Thanks!
Chelsea says
*four
Chris Scheuer says
That's awesome, Chelsea! I'm so happy you enjoyed this as much as we do!
Susan says
Everything went great until it came to cooking the chicken. No way 4-6 minutes per side is enough for a thick chicken breast. I'm gave up after cooking the 2nd side for about 10-15 minutes on the stove top and moved it into the oven. I'm now at 15 additional minutes in the oven and its still only reading 145 degrees. So annoying bc now the sauce is ruined. I don't think that searing the one side for 6 minutes followed by the rest of your instructions works.
Chris Scheuer says
Hi Susan, sorry this didn't work for you. I hate wasting good ingredients.
Did you cover the pan on the second side? I've made chicken this way so many times and never had an issue with it not being done. The cover always seems to do well but you're right, some chicken breasts these days are HUGE, so sometimes it takes a bit longer. But letting it go covered over medium heat should cook it through.
I haven't had any other readers report back that this has been a problem. Again, I'm sorry you wasted good ingredients.
Tina says
This was incredibly delicious, and was ridiculously easy to make. We enjoyed this immensely the night I made it, but we had left overs, so I sliced the chicken and stored it in a container in the sauce and I swear, the left overs were even better. This recipe is a keeper. I love your recipes. Keep them coming, please! Stay safe and healthy!
Chris Scheuer says
Thanks so much, Tina! I'm so happy you enjoyed it and I appreciate you taking the time to leave such a thoughtful comment!
Julia says
Absolutely delicious!! The only thing I changed was replaced the salt with fish sauce, my new Unami experimentation. I also served with the honey ginger charred carrots (again replacing salt with fish sauce). I wish we had leftovers... Cannot wait to make again! Thank you!
Chris Scheuer says
Thanks, Julia! I'm so happy you enjoyed it!
Allyson Hartley says
This was excellent! I made it two nights ago and we enjoyed the leftovers reheated (in the microwave - gasp!) the next day. The depth of flavor was notable especially with how quickly it all came together. Per your suggestion, I served the chicken with steamed rice and the beyond yummy roasted carrots. This is a definite keeper! Thank you!!
Chris Scheuer says
Thanks so much, Allyson, for taking the time to share your results. I'm so happy you enjoyed this as much as we have!
Claire Van Allen says
I made this for dinner tonight and it was very tasty.
Chris Scheuer says
Thanks, Claire!
Peppy says
Simply delicious. I used Springer Mountain chicken breasts and followed your recipe to a tee. My husband said the chicken as well as the carrots were so good. Would be great for dinner guests. Thank you for a wonderful recipe!
Chris Scheuer says
Thanks so much, Peppy! I'm so happy you enjoyed it. It would make a nice dinner party entreé!
Kathy says
First recipe I've tried on your site that wasn't a winner for me. Followed exact but was too sweet for my taste. May try again and cut the brown sugar.
I still love most all your recipes!
Chris Scheuer says
Thanks for sharing your review, Kathy. It is a sweet and spicy and tangy dish!
Jennifer @ Seasons and Suppers says
This is pretty much my idea of a perfect chicken dinner! Love all the great flavours in the sauce and perfect with some rice to soak it all up 🙂
Chris Scheuer says
Thanks, Jennifer! We love it!
Kristi Patterson says
I saw this recipe yesterday morning and decided to try it for supper. it was delicious! The whole family loved it, even our 10 year old granddaughter. (I kept the chili garlic sauce at the lower end of the suggested amount.)
The chicken breasts at our grocery store seemed to be from giant chickens, so I doubled the recipe and pounded the breasts very slightly and cut them into 4 - 6 oz pieces. They turned out tender and the sauce was delicious. I served it with basmati rice and sauteed baby carrots (I'll have to try your carrot recipe another time). I had cilantro I meant to use as garnish, but totally forgot. Definitely goes into the "Keep" file!
Chris Scheuer says
Yay! You win the award of being the first person to try this recipe and report back! I'm so happy you enjoyed it! I agree about the chicken breasts, it's really hard to find small or even medium ones that would be a single serving. Even the organic ones I buy are pretty big!
Angie says
Oh man, this is right up my alley, and dairy free! I’ll definitely be making!
Chris Scheuer says
Thanks, Angie, hope you enjoy it!
Stacey says
Super excited to try this one! Thanks!
Chris Scheuer says
Thanks, Stacey! Hope you enjoy it as much as we have!
Tricia B says
Oh wow! I can't wait to give this a try Chris. Everything from the color to the flavors sounds and looks perfect. Printing the recipe now!
Chris Scheuer says
Thanks so much. Hope you enjoy it, Tricia!