This chicken skillet is simmered in a spicy coconut milk curry along with baby spinach leaves and sun-dried tomatoes. It's a one-pan recipe for fast, moist, and flavorful chicken.
Combine all of the coconut milk curry ingredients together in a bowl. Mix well and set aside.
Heat olive oil in a pan over medium-high heat. Add chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
Add the coconut milk curry to the pan, and mix it with the chicken. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
Uncover the pan. Stir in spinach and sun-dried tomatoes. Serve with rice or noodles.
NUTRITION
694 kcal/serving
PHOTOS
NOTES & TIPS
This Thai-inspired coconut milk curry sauce is a blend of coconut milk, lime juice, ground ginger, a few tablespoons of curry powder (any kind will work), and a bit of sriracha for extra heat. Throw all of that into the skillet to simmer with the chicken, and you end up with a very flavorful sauce that’s great for sopping up with rice or noodles. The curry sauce is almost soup-like and not thick or heavy.This recipe makes a generous amount of curry sauce, so I recommend pairing this dish with rice or noodles.