Description
Tender skillet-seared chicken simmered in a flavorful spicy paprika sauce with coconut milk, lime, and aromatic onions. This quick one-pan meal is rich, savory, and perfect for a simple weeknight dinner.
Ingredients
- 3.5 pounds chicken breast (or thighs)
- 1 tablespoon coconut oil
- 1 1/4 cups yellow onion (chopped)
- 1 cup chicken broth (homemade)
- 1/4 cup full fat coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon red pepper flakes
- 2 teaspoons paprika
- 1 teaspoon fine Himalayan salt
- 2 tablespoons green onions (chopped)
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 1–2 minutes per side until browned. Remove the chicken and set aside on a plate.
- Reduce heat to medium and cook the chopped onions in the same skillet until softened and lightly browned.
- Add the chicken broth, coconut milk, lime juice, red pepper flakes, and paprika. Stir well to combine and form the sauce.
- Return the chicken to the skillet and sprinkle with the Himalayan salt. Turn the chicken over a couple of times to mix the salt into the sauce.
- Cook uncovered for 10–15 minutes, turning the chicken occasionally, until fully cooked through. Cooking time may vary depending on the thickness of the chicken.
- Garnish with chopped green onions and serve with your favorite vegetables or salad.
Notes
- Chicken thighs can be used for a juicier result, while chicken breasts provide a leaner option.
- If the sauce becomes too thick, add a small splash of additional chicken broth.
- Adjust the red pepper flakes to control the spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed vegetables, cauliflower rice, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 60 g
- Cholesterol: 145 mg
