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Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
Cal/Serv:
803
I put the lime in the coconut and shook up your weeknight dinner routine. This irresistible chicken dinner is reminiscent of our fan favorites creamy Tuscan chicken and Marry Me chicken in that it features well-seasoned chicken cooking directly in a dreamy, creamy sauce that you’ll be thinking about for days after. For this one though, I went for a spicy-sweet coconut milk sauce that is full of lime juice, jalapeño, ginger, and both tomatoes and tomato paste. The result is a super tender, flavorful chicken with a golden brown crust, coated in what just may be your new favorite sauce. Plus, it all comes together in one-pan so cleanup is a breeze.
Another perk of this one-pan chicken is that it is totally customizable. I choose to use chicken cutlets here, but if you want larger portions you can easily substitute in breasts (cutlets are just breasts cut in half!) and just up the cooking time slightly. Similarly, if you want to add some veggies into your meal plan, I think bell peppers or zucchini would go great here.
If you somehow manage to have leftovers, this dish will keep, stored in an air-tight container, in the refrigerator for up to 3 days.
Made this? Let us know what you think in the comments down below!
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Ingredients
- 6
chicken cutlets (about 1 1/2 lb. total)
- 1 tsp.
sweet paprika
- 1 1/2 tsp.
kosher salt, divided, plus more
- 1/4 tsp.
freshly ground black pepper
- 2 Tbsp.
coconut oil or vegetable oil
- 1
small yellow onion, finely chopped
- 1
small jalapeño, stemmed, seeded, finely chopped
- 3
cloves garlic, finely chopped
- 4 tsp.
finely chopped peeled ginger (from 1 [2"] piece))
- 2
large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)
- 1 Tbsp.
tomato paste
- 1
(15-oz.) can unsweetened coconut milk
- 1 Tbsp.
light brown sugar
- 1/4 cup
fresh cilantro leaves, coarsely chopped
- 1 Tbsp.
fresh lime juice
Directions
- Step 1Season chicken all over with paprika, 1 teaspoon salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
- Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
- Step 3Add milk, brown sugar, and 1/2 teaspoon salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more. Taste and season sauce with more salt as needed.
- Step 4Remove from heat. Stir in cilantro and lime juice.
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