Go Back
+ servings

Coconut Braised Chicken Breasts

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

Course Main
Cuisine Asian-fusion
Keyword chicken breasts, Coconut Braised Chicken Breasts
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 278 kcal
Author Chris Scheuer


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


For the prep:

  1. Whisk together all of the marinade/sauce ingredients in a medium-size bowl. Add the chicken and refrigerate for 30-60 minutes.

  2. While the chicken is marinating, combine all of the rub ingredients in a small bowl. Set aside.

To prepare the chicken:

  1. After the chicken is marinated, drain well, reserving the marinade.

  2. Place the drained chicken on a plate and sprinkle evenly on the smooth side with half of the rub.

  3. 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.

  4. 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.

  5. Return the chicken back to the pan.

  6. 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.

  7. Remove from heat.

For serving:

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

Recipe 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 Facts
Coconut Braised Chicken Breasts
Amount Per Serving
Calories 278 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 73mg24%
Sodium 1005mg44%
Potassium 444mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 24g48%
Vitamin A 198IU4%
Vitamin C 4mg5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.