One-Pan Coconut Curry Chicken Recipe Is a Winner Chicken Dinner (6 Ingredients, 20 Minutes) by Donna John

Another six-ingredient recipe? Yep! These easy chicken breasts are simmered in a simple coconut curry sauce – and there's no dairy or oil in the recipe. With minimal ingredients and cooking time, this one-pan recipe was quickly put into my recipe rotation. This is one high-protein winner chicken dinner.

To make this high-protein recipe you only need six simple ingredients. Here is what to grab from your fridge, pantry and spice rack for this delicious gluten-free curry chicken recipe: boneless/skinless chicken breasts (read about the health benefits of protein), a can of coconut milk, green onions (scallions), fresh ginger (check out the health benefits of ginger), a lime for juicing and zesting and red curry paste.

Photo credit (all photos): Donna John

Serve this coconut curry chicken recipe over rice for a quick dinner. A side of broccolini, sugar snap peas, snow peas or your favorite vegetable would round out the meal. This quick and easy recipe is also great for meal prepping.

Pro Tip: Did you know you can regrow green onions? Here's how to regrow green onions in your kitchen year-round.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 to 20 minutes
Total Time: 20 to 25 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken breasts
• 14 ounces (1 can) coconut milk, shaken
• 3 green onions, chopped (plus for more garish)
• 2 tablespoons grated fresh ginger
• 1 lime, juiced and zested
• 2 tablespoons red curry paste (or to taste)

Here's how to make it: 

1. Heat 1 tablespoon of the coconut milk in a nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then brown on both sides. Remove to a plate. (Because it's just the two of us, I only used two chicken breasts, but did not cut the sauce in half.)
   
2. Put another tablespoon of coconut milk into the pan. Add the green onions and cook until soft, about 2 minutes. Add the ginger, lime juice and zest and red curry paste. Cook, stirring, about 1 minute.
   
3. Add the remaining coconut milk. Season with salt and pepper. Bring to a gentle simmer and cook until it begins to thicken, about 5 minutes. Scrape up any brown bits from the bottom of the pan.
   
4. Put the chicken back into the pan with the sauce. Gently simmer until chicken is cooked through, about 5 to 10 minutes depending on thickness of the chicken.
   
5. Serve. Garnish with additional chopped green onions.
   

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