Coconut Almond Chicken
Savor the irresistible flavors of this Coconut Almond Chicken, a dish that perfectly blends creamy, nutty, and tropical notes for a delightful dinner sensation! Juicy chicken breasts are seasoned with aromatic spices, lightly pan-seared to golden perfection, and then simmered in a luscious coconut milk sauce infused with honey, lime, and a hint of paprika. The finishing touch? A crisp, golden topping of toasted shredded coconut and slivered almonds, adding texture and depth. This quick and easy 40-minute recipe is perfect for impressing guests or elevating your weeknight routine. Serve over fluffy rice or with vibrant steamed vegetables for a wholesome, flavor-packed meal. Perfect for lovers of creamy chicken recipes, tropical-inspired dishes, and gluten-friendly options.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.25 cup all-purpose flour
- 0.5 cup unsweetened shredded coconut
- 0.5 cup slivered almonds
- 2 tablespoons olive oil
- 1 cup unsweetened coconut milk
- 0.5 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
Dredge each chicken breast lightly in all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the shredded coconut and slivered almonds. Toast them lightly for 2-3 minutes until golden and fragrant. Remove and set aside.
In a small bowl, whisk together the coconut milk, chicken broth, honey, and lime juice. Pour the mixture into the skillet.
Bring the sauce to a simmer and stir occasionally, letting the flavors combine, about 3 minutes.
In a separate small bowl, dissolve the cornstarch in cold water to create a slurry. Slowly whisk the slurry into the sauce, allowing it to thicken. Simmer for another 2-3 minutes until the sauce is creamy.
Return the chicken breasts to the skillet, spooning the sauce over each piece. Cover and simmer for an additional 8-10 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Top the chicken with the toasted coconut and almond mixture.
Garnish with fresh cilantro if desired and serve immediately over rice or alongside steamed vegetables.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 41.9 g | ||
| Protein | 239.1 g | 478% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 718 mg | 55% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2814 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
