Coconut Chicken with Tomatoes & Spinach

Coconut Chicken with Tomatoes & Spinach

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.
Course Main Course
Category Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 443 kcal
Autor elle


  • 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

To serve:

  • Pasta or rice


  1. 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.
  2. 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.
  3. Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Scatter the cherry tomatoes on top.
  4. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
  5. Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
  6. Serve over rice or pasta and enjoy!


I like to serve this with pasta, which can easily be prepared while the chicken simmers.