A quick 30-minute Skillet Chicken recipe with coconut and cilantro. Coconut-flavored chicken pan fried to perfection and then baked to assure doneness.
Some days, you just need chicken and sometimes, you just need that chicken to be pan-fried. Amiright? I made this chicken for the second time last night to assure perfection, and perfection it was. Miguel worked late last night and was super pumped to find out I made this skillet chicken again since he loved it so much the first time around.
Anyway..onto real life… how are you?! Miguel and I are supposed to be sending out wedding invites soon….. “soon”. I have no idea when, but my goal is Friday. As in, two days from now. On a scale from 1-10, I’d we’re at a number 2 for likeliness of that happening. BUT BUT BUT Miguel works from home today, so I’m forcing him to take a work break at some point so we can start addressing. Oh the joys.
In other news, I also started having a very, very minor freak out because I realized that, since I’ll be gone for most of July because of wedding+honeymoon, I should probably be working crazy ahead of schedule. So far, I have about 7 recipes in queue. LOL um… if you aren’t a blogger, just know that MANY bloggers are probably already working on 4th of July recipes by this point so… I’m working on stepping up my game so when I return from Italy I don’t feel overwhelmed (even though it’ll be physically impossible NOT to).
Ok, I’m a overreacting whiney baby. My apologies. Can we please discuss chicken? Specifically this ONE SKILLET chicken.
How beautiful is it? <—not a real question. It’s GAWWWWGEOUS and like, real simple. Let’s chat about the simplicity of this recipe. You’ll start by heating coconut oil AND a bit of olive oil in a large, oven safe (<—this is important) skillet. Thennnnn you’ll combine flour and cilantro in a large bowl before dipping your thawed chicken into the flour on both sides, immediately placing them into the skillet. You’ll then pan fry the chicken on both sides until it’s nice and brown. Add in HALF of the coconut milk and then place the entire skillet in the oven and cook for 20 minutes.
The whole meal should come together in just 30 minutes. I served mine with brown rice marinated in green curry sauce (I use the Thai Kitchen brand), but it’s also delicious overtop salad. Oh! And don’t forget to pour in a little extra coconut milk before serving for that extra coconut-y flavor. Clearly my coconut kick is STILL strong.
Remember to tag #thealmondeater on Instagram if you make this—I love seeing your creations!Print
Skillet Chicken with Coconut and Cilantro
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 3-4 1x
- 3–4 chicken breasts
- 1/3 cup flour (I used whole wheat)
- 1/4 cup cilantro, chopped
- 3 tbsp coconut oil
- 1 tbsp olive oil
- 1 tsp brown sugar
- 1/2 cup canned coconut milk
- Juice of 1/2 lime
- Preheat oven to 375°.
- Heat a skillet with coconut and olive oil.
- While skillet is heating up, combine flour and cilantro together in a large bowl and dip chicken into the flour mixture, making sure both sides of each chicken breast are covered before transferring chicken to the skillet.
- Pan fry the chicken until both sides are browned to your liking, but not completely cooked.
- Add in coconut milk, brown sugar and lime juice before placing the skillet in the oven and baking the chicken for approximately 20 minutes.
- Remove from skillet, top with additional cilantro and coconut milk if desired and enjoy!
Q: Do you cook one skillet meals often? Bloggers: how far in advance do you work?