If you’ve ever craved a dish that combines tropical warmth with a touch of spice, then you are absolutely going to adore this Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce). It’s a vibrant and comforting meal that brings together tender chicken bathed in a luscious coconut milk sauce, infused with a fantastic blend of cumin, turmeric, and a hint of cayenne pepper. Easy to make yet full of character, this recipe fills your home with the inviting aromas of South America and delivers a burst of flavor in every creamy bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward an unforgettable meal. Each item plays a specific role in building the dish’s rich taste, pleasing texture, and bright colors that make it as delightful to look at as it is to eat.
- 1 teaspoon ground cumin: Adds a warm, earthy foundation to the spice mix.
- 1 teaspoon ground cayenne pepper: Brings a subtle but exciting heat that wakes up the palate.
- 1 teaspoon ground turmeric: Imparts a beautiful golden hue and a mild, aromatic flavor.
- 1 teaspoon ground coriander: Offers a fresh, citrusy undertone that balances the other spices.
- 4 skinless, boneless chicken breast halves: The tender protein centerpiece that soaks up all the delicious sauce.
- Salt and pepper to taste: Essential seasonings that enhance all the flavors.
- 2 tablespoons olive oil, divided: For searing chicken and sautéing vegetables, adding richness and depth.
- 1 onion, chopped: Brings a gentle sweetness and a lovely base for the sauce.
- 2 jalapeño peppers, seeded and chopped: Adds a fresh, lively kick without overpowering.
- 1 tablespoon minced fresh ginger: Delivers zesty warmth and a bit of brightness.
- 2 cloves garlic, minced: Offers a rich, savory aroma that enhances every bite.
- 3 tomatoes, seeded and chopped: Provide vibrant color and a touch of natural acidity for balance.
- 1 (14 ounce) can light coconut milk: The creamy base that makes this dish irresistibly luscious.
- 1 bunch chopped fresh parsley, for garnish: Adds a fresh herbaceous finish that visually pops on the plate.
How to Make Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce)
Step 1: Prepare and Season the Chicken
Start by mixing together ground cumin, cayenne pepper, turmeric, and coriander in a large bowl. This vibrant blend of spices is the soul of the dish, bringing complex layers of flavor. Add the chicken breasts, seasoning them with salt and pepper, then rub the spice mixture evenly over the meat. This not only ensures every bite is packed with flavor but also helps create the beautiful color you see in the final dish.
Step 2: Cook the Chicken to Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the chicken in the hot oil and cook it until it is nicely browned on the outside and cooked through, about 10 to 15 minutes per side. You’re aiming for juicy chicken with a firm texture—use an instant-read thermometer to check that it reaches 165 degrees F (74 degrees C). Once done, remove the chicken from the skillet and set it aside to rest. This step ensures your chicken remains moist and flavorful.
Step 3: Build the Aromatic Sauce
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and jalapeño peppers, stirring frequently until the onion becomes tender, about 5 minutes. Then stir in minced ginger and garlic, cooking another minute until fragrant. Add the seeded and chopped tomatoes and let them cook down until softened, around 5 to 8 minutes. This slow melding of flavors creates a beautifully complex base for the sauce.
Step 4: Add Coconut Milk and Simmer
Pour the light coconut milk into the skillet, stirring to combine everything into a creamy, smooth sauce. Warm it through gently on medium heat—this brings all the spices and fresh ingredients together in a luxurious coconut sauce that clings to the chicken, turning every bite rich and satisfying. Once the sauce is ready, spoon it generously over the reserved chicken breasts and get ready to dive in!
How to Serve Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce)
Garnishes
To finish off this gorgeous dish, a sprinkling of fresh chopped parsley adds a lovely burst of color and a clean, herbaceous note that balances the richness of the sauce. Feel free to add a few fresh lime wedges on the side for a zesty contrast that brightens each bite.
Side Dishes
This Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce) is incredibly versatile. It pairs beautifully with fluffy white rice, allowing you to soak up every drop of that incredible sauce. For a twist, try creamy mashed potatoes or even buttered pasta for a comforting, satisfying meal that everyone will love.
Creative Ways to Present
If you want to impress your guests, serve the chicken over a bed of vibrant sautéed greens or roasted vegetables for a pop of color and nutrition. You can also plate the chicken with a drizzle of the sauce artfully spooned over and garnished with extra fresh herbs and a few toasted coconut flakes for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together so the flavors continue to mingle, and the chicken stays moist and tender.
Freezing
This dish freezes very well. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When you plan to enjoy it again, thaw overnight in the fridge to preserve the creamy texture and delicate flavors.
Reheating
The best way to reheat is gently on the stovetop over low heat, stirring occasionally until warmed through. This method helps maintain the sauce’s creamy consistency and prevents the chicken from drying out. Alternatively, a microwave works in a pinch—just reheat in short bursts to avoid overheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even juicier and offer a bit more flavor, especially dark meat lovers will appreciate this swap. Just adjust cooking times slightly to ensure they are fully cooked.
Is this recipe very spicy?
The recipe has a gentle kick from the cayenne and jalapeños, but it’s generally mild. You can adjust the heat level by reducing or omitting the jalapeños if you prefer a milder dish, or adding more if you love heat.
Can I make this dish dairy-free?
Yes, it’s already dairy-free! The creamy texture comes from coconut milk, making it perfect for those avoiding dairy without sacrificing richness or flavor.
What can I substitute for fresh ginger?
If fresh ginger isn’t available, use 1/4 teaspoon of ground ginger instead, though fresh will always give the best brightness and warmth to the dish.
Can I prepare the sauce in advance?
You can make the coconut sauce ahead of time and refrigerate it for up to a day. When ready, reheat gently and add freshly cooked chicken for the best flavor and texture.
Final Thoughts
There’s something truly special about making Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce) at home—the way the spices and coconut milk mingle creates an unforgettable taste experience that feels both exotic and comforting. I can’t wait for you to try this recipe and enjoy how easy it is to bring a bit of South American sunshine to your table with just one pan. Trust me, this will become a favorite you’ll turn to again and again!
PrintBrazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce)
This Brazilian Coconut Chicken recipe features tender, skinless chicken breasts simmered in a vibrant and creamy coconut milk sauce infused with aromatic spices like cumin, cayenne, turmeric, and coriander. Perfectly balanced with the heat from jalapeños and the freshness of ginger and tomatoes, this one-pan dish bursts with South American flavors and is ideal served over rice or pasta for a satisfying meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Spices and Chicken
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
Cooking Ingredients
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley, for garnish
Instructions
- Prepare the spice rub and chicken: In a large bowl, combine the ground cumin, ground cayenne pepper, ground turmeric, and ground coriander. Add the chicken breasts, season with salt and pepper, then rub the spice mixture thoroughly into the chicken to coat evenly.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until no longer pink in the center and juices run clear, about 10 to 15 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a serving dish.
- Sauté the aromatics: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, seeded and chopped jalapeño peppers, minced fresh ginger, and minced garlic. Cook and stir over medium heat until the onion is tender, approximately 5 minutes.
- Cook the tomatoes and create the coconut sauce: Add the seeded and chopped tomatoes to the skillet and cook until softened, about 5 to 8 minutes. Pour in the light coconut milk, stir to combine, and cook until the sauce is warmed through and slightly thickened.
- Serve: Spoon the creamy coconut sauce over the cooked chicken breasts. Garnish generously with chopped fresh parsley. Serve immediately over pasta or rice for a complete meal.
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Light coconut milk keeps the sauce creamy but less heavy; full-fat coconut milk can be used for richer flavor.
- Remove seeds from jalapeños to reduce spiciness if preferred.
- Serve with steamed rice or your favorite pasta to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.