Coconut Braised Chicken Breasts

4.82 from 16 votes

Tender chicken breasts nestled in a creamy, tangy, sweet and spicy sauce, this easy Coconut Braised Chicken Breasts recipe is 5-star restaurant delicious!

Prep Time30

Cook Time20

Total Time50

Course: Main

Cuisine: Asian-fusion

Keyword: chicken breasts, Coconut Braised Chicken Breasts

Servings:

Calories: 278kcal

Author: Chris Scheuer

Ingredients

For the marinade/sauce:

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

For the rub:

2 teaspoons brown sugar
1 teaspoon garlic salt
1 teaspoon sweet paprika
¼ teaspoon ground black pepper

For the chicken:

1 ½ pounds boneless skinless chicken breasts about 1 ½ pounds, 4 medium-size breasts
1 tablespoon extra virgin olive oil

For the garnish:

mint cilantro and/or basil leaves, for garnish
sesame seeds for garnish
lime wedges for garnish

US Customary - Metric

Instructions

For the prep:

Whisk together all of the marinade/sauce ingredients in a medium-size bowl. Add the chicken and refrigerate for 30-60 minutes.
While the chicken is marinating, combine all of the rub ingredients in a small bowl. Set aside.

To prepare the chicken:

After the chicken is marinated, drain well, reserving the marinade.
Place the drained chicken on a plate and sprinkle evenly on the smooth side with half of the rub.
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.
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.
Return the chicken back to the pan.
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.
Remove from heat.

For serving:

Serve with rice, noodles, mashed potatoes, etc. Garnish with fresh herbs (mint, cilantro and/or basil), sesame seeds and lime wedges, if desired.

Notes

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.

Nutrition