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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!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 278 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
Ingredients
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
Instructions
For the prep:
- Whisk together all of the marinade/sauce ingredients in a medium-size bowl. Add the chicken and refrigerate for 30-60 minutes.
- While the chicken is marinating, combine all of the rub ingredients in a small bowl. Set aside.
Cup of Yum
To prepare the chicken:
- After the chicken is marinated, drain well, reserving the marinade.
- Place the drained chicken on a plate and sprinkle evenly on the smooth side with half of the rub.
- 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.
- 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.
- Return the chicken back to the pan.
- 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.
- Remove from heat.
For serving:
- Serve with rice, noodles, mashed potatoes, etc. Garnish with fresh herbs (mint, cilantro and/or basil), sesame seeds and lime wedges, if desired.
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 Information
Calories
278kcal
(14%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
73mg
(24%)
Sodium
1005mg
(42%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
198IU
(4%)
Vitamin C
4mg
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 1005mg | 42% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.