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A close-up of golden caramelized chicken breast cutlets resting in a glossy coconut milk sauce with black pepper flecks. (Coconut Chicken Recipe)

Coconut Chicken Recipe: Creamy Pan-Seared Cutlets in Silky Sauce

This Coconut Chicken Recipe features golden, pan-seared chicken breast cutlets simmered in a thick, velvety coconut milk sauce. Garnished with toasted coconut and fresh cilantro, it’s a rustic, one-pan dinner that delivers professional results in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast Cutlets Patted dry
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper Freshly cracked
  • 2 tbsp Avocado Oil Or other high-smoke point oil
  • 1 can Full-Fat Coconut Milk 400ml
  • 3 cloves Garlic Mince
  • 1 tbsp Fresh Ginger Grated
  • 1 whole Lime Juiced and wedged
  • 1/4 cup Shaved Coconut Flakes Toasted
  • 1/4 cup Fresh Cilantro Roughly chopped
  • 1.5 cups Long-Grain White Rice Steamed for serving

Equipment

  • 1 Cast-Iron Skillet 12-inch preferred
  • 1 Small dry skillet For toasting coconut

Instructions
 

Preparation
  1. Cook the long-grain white rice according to package directions and set aside.
  2. In a small dry skillet over medium heat, toast shaved coconut flakes for 2 minutes until golden brown. Remove immediately.
Cooking
  1. Heat oil in a cast iron skillet over medium-high heat. Season chicken with salt and pepper. Sear for 4-5 minutes per side until a caramelized, slightly charred golden-brown crust forms. Remove chicken from skillet.
  2. In the same skillet, sauté garlic and ginger for 30 seconds. Pour in coconut milk and scrape the bottom of the pan to release the fond. Simmer for 5-8 minutes until thick and glossy.
  3. Add chicken back to the sauce with lime juice and half the cilantro. Garnish with remaining cilantro, toasted coconut, and lime wedges.

Notes

Dry the chicken thoroughly with paper towels before seasoning to ensure the best sear.
Always use full-fat coconut milk for the thickest, most stable sauce.
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