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.
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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.
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