Dairy-Free Delight: Creamy Coconut Chicken Breast
Discover a culinary delight that marries rich, creamy flavors with the zesty essence of tropical cuisine: Dairy-Free Creamy Coconut Chicken Breast. This dish showcases succulent chicken breast simmered in a luscious coconut milk sauce, seasoned to perfection with aromatic spices and fresh herbs. The addition of bright red bell peppers and fragrant chives adds a burst of color and taste, making it a feast for both the eyes and the palate.
This creamy coconut chicken breast is special because it's versatile. It fits gluten-free, keto, or low-carb diets easily. Using full-fat unsweetened coconut milk or cream adds richness without losing flavor.
Inspired by island cooking traditions, this recipe is designed to be simple, versatile, and downright delicious. Whether you're a dairy-free enthusiast or just looking for a wholesome, flavorful meal, this dish brings warmth and comfort to your dining table. Perfect for a weeknight dinner or a special occasion, it pairs beautifully with a side of rice or fresh greens.
The true magic lies in its harmonious blend of spices—paprika, cayenne, and garlic powder combine with the natural creaminess of coconut milk to create a sauce that's as rich as it is healthy. Ready to learn how to prepare this crowd-pleasing dish? Let’s dive in!
Benefits of Dairy-Free Cooking
Dairy-free cooking is good for your health and lifestyle. It's great for those with lactose intolerance or milk allergies.
- Allergen-friendly: Free of soy, fish, shellfish, peanuts, and tree nuts
- Digestive health: Easier on the stomach for those with lactose sensitivity
- Nutritional boost: Rich in healthy fats and essential nutrients
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Tips and Tricks
- Adjust the spice level: Add more cayenne for heat or reduce it for a milder taste.
- Fresh coconut option: If you prefer, use fresh grated coconut blended with water instead of canned coconut milk for an authentic touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
Dairy-Free Creamy Coconut Chicken Breast is more than just a meal; it's an experience that brings bold, tropical flavors to your kitchen. Simple to make and bursting with nutrients, it’s a go-to recipe for anyone seeking comfort and indulgence in one dish. Pair it with steamed rice or your favorite greens for a complete meal that will have everyone asking for seconds.
A creamy, dairy-free chicken dish simmered in a coconut sauce bursting with tropical flavors and vibrant colors.
- 4 chicken breasts (sliced and cleaned with lime, salt, and water)
- 1/2 tsp paprika
- 1/2 tsp of seasoning salt
- 1/2 tsp of ginger powder
- 3/4 tbsp of garlic powder
- 3/4 tsp of cayenne pepper
- Additional seasoning of your choice
- 2 tbsp vegetable oil
- 1 can coconut milk
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 cloves of garlic, minced
- Fresh parsley, chopped
- Fresh chives, chopped
- 1 Maggi flavored pot cube or similar seasoning (optional)
- 1 tbsp butter (dairy-free if preferred)
- Prepare the chicken
- Slice the chicken breasts horizontally to make them thinner. Wash with lime, salt, and water, then pat dry.
- In a mixing bowl, season the chicken with paprika, seasoning salt, ginger powder, garlic powder, cayenne pepper, and any additional spices of your choice. Let it marinate for 30 minutes.
- Cook the chicken
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Sear the chicken breasts for 1 minute on each side until lightly browned but not fully cooked. Remove from the pan and set aside.
- Prepare the sauce
- Using the same skillet and oil, sauté onions, garlic, and red bell pepper for about 2 minutes until fragrant.
- Pour in the coconut milk and stir to combine. Add the Maggi pot cube (or your choice of seasoning) and let the sauce simmer for 3 minutes.
- Combine and finish
- Stir in 1 tablespoon of butter to enhance the creaminess.
- Return the chicken breasts to the skillet, ensuring they're coated in the sauce. Allow them to simmer in the sauce for 1-2 minutes, ensuring they are fully cooked but not overdone.
- Add parsley and chives, stirring gently. Turn off the heat, cover, and let the dish rest for 5 minutes.
- Serve
- Serve hot with white rice, quinoa, or your favorite vegetables.
- (optional: Garnish with extra parsley and chives.)
Servings 4
- Amount Per Serving
- Calories 653.02kcal
- % Daily Value *
- Total Fat 39.92g62%
- Saturated Fat 23.89g120%
- Trans Fat 0.07g
- Cholesterol 206.19mg69%
- Sodium 433.92mg19%
- Potassium 1306.74mg38%
- Total Carbohydrate 9.73g4%
- Dietary Fiber 1.61g7%
- Sugars 2.18g
- Protein 64.59g130%
- Vitamin A 129.61 IU
- Vitamin C 47.19 mg
- Calcium 62.42 mg
- Iron 5.59 mg
- Vitamin E 3.85 IU
- Vitamin K 83.61 mcg
- Thiamin 0.32 mg
- Riboflavin 0.53 mg
- Niacin 27.29 mg
- Vitamin B6 2.42 mg
- Folate 66.08 mcg
- Vitamin B12 0.57 mcg
- Phosphorus 711.25 mg
- Magnesium 138.24 mmol
- Zinc 2.73 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.