Imagine a dish that captures the essence of Caribbean cuisine with its creamy coconut milk, vibrant herbs, and perfectly seared chicken breasts. This Saute of Chicken Breasts with Coconut Milk and Herbs is not just a meal—it's a culinary journey that promises to transform your ordinary dinner into an extraordinary dining experience. In just 30 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 can coconut milk
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare the chicken breasts by patting them dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until the oil shimmers and begins to slightly ripple.
- Carefully place the seasoned chicken breasts into the hot skillet, making sure not to overcrowd the pan. Cook for approximately 5-6 minutes on the first side until a golden-brown crust forms.
- Flip the chicken breasts and cook for an additional 4-5 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the chicken breasts from the skillet and set aside on a warm plate, tenting loosely with aluminum foil to keep warm.
- In the same skillet, pour the coconut milk, scraping up any browned bits from the bottom of the pan to incorporate additional flavor.
- Simmer the coconut milk for 2-3 minutes, allowing it to reduce slightly and concentrate its flavors.
- Stir in the chopped fresh basil and cilantro, letting the herbs infuse into the sauce.
- Return the chicken breasts to the skillet, spooning the herbed coconut milk sauce over the top to reheat and coat the meat.
- Plate the chicken breasts, drizzling the remaining coconut milk and herb sauce over each serving.
- Garnish with additional fresh herbs if desired, and serve immediately while hot.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear and crispy exterior.
- Use a meat thermometer to guarantee your chicken is cooked to the perfect 165°F (74°C) - no guesswork, just perfectly cooked meat every time!
- Don't rush the searing process - let the chicken develop a beautiful golden crust by avoiding the temptation to move it around in the pan.
- Use fresh herbs if possible - they make a significant difference in the brightness and depth of flavor compared to dried herbs.
- Choose a full-fat coconut milk for a richer, more luxurious sauce that clings beautifully to the chicken.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- If you want to add extra depth, consider adding a minced garlic clove or a splash of lime juice to the coconut milk sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
