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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4 people

This mouthwatering dish with tender and juicy chicken smothered in a creamy, fragrant coconut milk sauce is to die for! A great addition to your menu rotation that you can easily and quickly whip up any time.


1 yellow onion, finely diced

3 cloves garlic, minced

1 lb. boneless, skinless chicken breasts, (1 to 1-1/2” thick)

1 tsp smoked or sweet paprika

1 tsp cumin

1/2 tsp cayenne pepper, (Use 1 tsp cayenne pepper if you want some extra kick. Or simply skip it if desired.)

3 tbsp olive oil, divided

1 tsp dried oregano

1 can (14 oz.) unsweetened, lite coconut milk

chopped fresh cilantro, for garnish

2 c seeded and diced tomatoes, (or use 1 can 14 oz. diced tomatoes, well-drained)

1 tsp salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

How to make Stovetop Coconut Milk Chicken Breasts

Step 1: Using paper towels, pat dries the chicken breasts and set them aside.

Step 2: Place the cumin, paprika, oregano, cayenne pepper, salt, and black pepper in a small mixing bowl. Mix well until combined.

Step 3: Over the chicken breasts, rub the seasoning.


Step 4: In a large skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chicken breasts to the skillet and sear for about 6 to 7 minutes per side or until browned and almost done. Note that the cooking time of the chicken breasts varies depending on the size of the chicken. On a plate, transfer the chicken and cover to keep warm.

Step 5: To the same skillet, add the rest of the olive oil. Then, add the onions and cook for about 2 to 3 minutes or until soft and translucent. Add the garlic, stir, and continue to cook for another 30 seconds. Next, add the tomatoes and cook for additional 5 minutes or until the tomatoes have softened. Pour in the coconut milk, stir, and let everything simmer for about 5 minutes or until the sauce has thickened.

Step 6: Place the chicken breasts back into the skillet. Adjust the heat to medium-low and cook further until the chicken is cooked through. This takes another 4 to 5 minutes. The chicken is completely cooked once its internal temperature reaches 165 degrees F. Adjust the salt and pepper according to taste.

Step 7: Serve the coconut milk, and chicken breasts garnished with cilantro and parsley. Enjoy!


NET CARBS: 10 grams

Nutrition Facts:

Amount Per Serving: Calories 341, Calories from Fat 180, Fat 20g31%, Saturated Fat 9g45%, Cholesterol 73mg24%, Sodium 941mg39%, Potassium 676mg19%, Carbohydrates 12g4%, Fiber 2g8%, Sugar 4g4%, Protein 26g52%, Vitamin A 500IU10%, Vitamin C 13mg16%, Calcium 59mg6%, Iron 2mg11%


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