Chicken breast with coconut milk recipe

Ingredients:

4 boneless, skinless chicken breasts
1 can (14 oz) of coconut milk
2 tablespoons of olive oil
1 tablespoon of curry powder
1 teaspoon of garlic powder
1 teaspoon of ginger powder
Salt and pepper to taste
2 tablespoons of chopped fresh cilantro (optional)

Instructions:

Preheat oven to 375 degrees Fahrenheit
Season the chicken breasts with curry powder, garlic powder, ginger powder, salt, and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and brown on both sides, about 5 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add the coconut milk and scrape any brown bits from the chicken off the bottom of the pan. Bring the coconut milk to a simmer and reduce heat to medium-low. Simmer for 5 minutes.
Return the chicken breasts to the skillet and coat with the coconut milk. Bake in the oven for 20-25 minutes or until the chicken registers at 165 degrees Fahrenheit or is no longer pink in the middle.
Garnish with chopped cilantro, if desired, and serve hot.

Verdict:

This chicken breast with coconut milk recipe is creamy and savory with just the right amount of spice. The tender chicken melts in your mouth and the coconut milk adds a tropical twist to the dish. This recipe is perfect for a weeknight meal or entertaining guests.