Creamy Coconut Milk Chicken

Last weekend, my parents came to visit and I wanted to make them some food that they could take home with them. Chicken is one of their favorite proteins, so I try to make it for them in new ways every time they come.

Now, my Dad is quite a picky eater. Like really really picky! So when he said he wanted to try coconut milk, my mouth legit hit the floor! So, I kept it simple with some chicken (obvi), seasoning and coconut milk. It tastes kinda like a creamy chicken but with the health benefits of coconut milk.

And guess what? HE ABSOLUTELY LOVED IT! I’m beyond thrilled because this was a super easy and yummy one to make.

Do you have a chicken recipe you love? I make a lot of chicken, so let me know what I should make next in the comments below!

Creamy Coconut Milk Chicken

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, well drained
  • 1 can (14 ounces) coconut milk
  • Chopped fresh cilantro or parsley, for garnish


  1. In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated. Rub seasoning mixture all over chicken breasts and set aside. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts. Remove chicken from skillet and set aside on a plate; keep covered.
  2. Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent. Stir in garlic and cook for 30 seconds. Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft. Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

  3. Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165 degrees.

  4. Taste sauce for salt and pepper; adjust accordingly. Garnish with cilantro or parsley, and serve. Enjoy!img_6672_jpg

Recipe from

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