This coconut chicken with tomatoes and spinach is my kind of weeknight magic. It’s insanely easy, full of flavor, and on the table in about 35 minutes. It’s a one-pan wonder made with tender, herb-seasoned chicken breasts, creamy coconut milk, sun-dried tomatoes, juicy cherry tomatoes, and fresh baby spinach. I love serving it over tagliatelle, orzo, couscous, or fluffy rice. But honestly, it’s just as good with a hunk of crusty bread to soak up every bit of that dreamy sauce.
The best part? It comes together with pantry staples and fresh ingredients I almost always have on hand. It’s creamy, cozy, and comforting without feeling heavy — and the leftovers are even better the next day. Whether I warm it up or eat it cold, it’s the kind of meal that makes me feel like I’ve got dinner totally handled.
Coconut Chicken Ingredients
Here’s what goes into this creamy one-pan coconut chicken recipe. It’s simple and super adaptable:
- Chicken breasts (boneless, skinless, preferably sustainably raised)
- Sun-dried tomatoes and cherry or baby roma tomatoes
- Full-fat coconut milk
- Chicken broth
- Fresh baby spinach
- A blend of dried herbs, garlic, and a little flour
Quick Tip: Want a little heat? Add extra cayenne or chili flakes.
One-Pan Coconut Chicken – Quick and Easy One Pot Dinner!
This dish is easy enough for a weeknight and feels like something special. Here’s a high-level look at how I bring it together.
- Season and flour the chicken.
- Sear in a hot skillet until the outsides are just browned.
- Add garlic, tomatoes, broth, and coconut milk, then nestle in the fresh cherry tomatoes.
- Cover and let simmer over medium-low heat until the chicken is perfectly tender.
- Stir in the spinach, cover again, and let it wilt into the sauce before serving.
You’ll find the exact ingredients and detailed instructions in the printable recipe card below.
What Makes This Coconut Chicken Recipe So Good
If you’re anything like me, you love a recipe that’s quick to pull together, full of flavor, and makes life just a little bit easier. This one-pan coconut chicken checks all the boxes and then some.
- It’s a true one-pan meal. Easy to make, easier to clean up.
- Naturally dairy-free and super creamy. Thanks to coconut milk, you get all the richness without the dairy.
- It makes amazing leftovers. The flavors deepen overnight — I actually love it cold, straight from the fridge.
- So versatile. Serve it with pasta, rice, couscous, or even crusty bread.
- Family-approved. Even picky eaters go for this one. It’s comforting, full of flavor, and gently spiced.
If this one-pan coconut chicken is your kind of comfort food, then you’ll probably love these other cozy chicken skillet recipes just as much:
- Chicken with Creamy Sun-Dried Tomato Sauce – rich, savory, and perfect over pasta.
- Greek Chicken Skillet with Tomatoes, Feta & Olives – bright, briny, and full of Mediterranean flavor.
- Creamy Tuscan Chicken with Spinach – indulgent crowd-pleaser that’s packed with a rich, savory flavor.
- Chicken Cacciatore – rustic Italian braised chicken in a hearty tomato and herb sauce.
Coconut Chicken with Tomatoes & Spinach
A simple, one-pan chicken dinner simmered in creamy coconut milk with sun-dried tomatoes, cherry tomatoes, and wilted spinach. Perfect served over pasta, rice, or with crusty bread.
I’d love your feedback – just click on the stars to rate the recipe! ⭐
Ingredients
- 4 boneless, skinless chicken breast halves (preferably organic or free-range)
- 1 tablespoon coconut oil (or olive 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 coconut milk (full-fat)
- 250 g cherry or baby roma tomatoes
- 100 g baby spinach
To serve:
- cooked pasta, rice, or crusty bread
Method
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Season the Chicken: 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 dust lightly with flour.
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Sear the Chicken: Heat the 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.
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Build the Sauce: Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Nestle the cherry tomatoes into the sauce around the chicken.
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Simmer: Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
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Finish with Spinach: Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
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Serve over pasta, rice, or with bread and enjoy!
Notes
- I like to serve this with pasta, which can easily be prepared while the chicken simmers.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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