Here’s an insanely easy coconut chicken recipe that gets dinner on the table in 30-minutes. With this one-pan dish, the herb-coated chicken simmers away in a broth with coconut milk, along with sun-dried tomatoes and vine-ripened baby roma tomatoes. Then finally, with gently sautéed spinach. As a result: tender and moist chicken that and is easy enough for a no-nonsense weeknight dinner. Serve it atop your favorite pasta, like ribbons of tagliatelle, or something like orzo, couscous or even rice. Or, skip them all together and serve it with your favorite crusty bread to sop up the sauce. SO good.
Best thing is this coconut chicken recipe also tastes fantastic as leftovers. It’s like a little magic happens to deepen the flavors. You can bring it to work and enjoy it cold (or in my case at room temperature) or warm things up and serve it over pasta. Which is exactly what you want to do if you are cooking for two. How great is that to have two meals taken care of in one go?!
This real food recipe was inspired as an effort to make something that would finally please the whole family. Of course, this isn’t always the easiest thing to do, especially since my first choice would be anything laden with vegetables, or grains, or legumes…or many of the other things that just don’t say “google me down” when you are a kid. Nope, not exactly appealing to teenagers who want pizza, pizza burgers (yep, there is actually such a thing), pasta or anything Block House. As a result, I I gave my best effort to bring a ONE real food meal to the table, yes emphasis on one — ahem this is the point when I explain that I cook mostly for myself and my favorite Schwabe… he on other hand cooks for the kids. I guess you could say that is one of the joys of a patchwork family. Which translates to… I did’t get to make my vegetable-loving mark early enough to get it to sink in. Or perhaps I’m living in a dream world… maybe I was the only vegetable-crazed teenager out there! ;-)
A quick and easy to make one-pan chicken recipe with coconut milk, fresh tomatoes, sun-dried tomatoes and spinach. Makes great leftovers, whether eaten cold or warm.
- 4 boneless skinless chicken breast halves (preferably free range or organically raised)
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt and a couple grinds of black pepper
- Pinch of cayenne pepper
- 1 tablespoon flour (or more)
- 1 large clove garlic, minced
- 60 g sun-dried tomato halves (packed in oil), chopped (about 8-10 halves)
- 3/4 cup chicken broth (185 ml)
- 200 g can organic coconut milk
- 250 g baby roma tomatoes or cherry tomatoes
- 100 g baby spinach
- Pasta or rice
In a small bowl, add the dry basil, oregano, thyme, salt, ground black pepper and cayenne pepper. Stir to combine. Season both sides of the chicken breasts with spice blend, then sprinkle with the flour.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Scatter the cherry tomatoes on top.
Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
Serve over rice or pasta and enjoy!
If you make this Coconut Chicken with Tomatoes & Spinach recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t foget to hashtag #ellerepublic so I don’t miss it!