AMAZING COCONUT BASIL CHICKEN RECIPE

Imagine tender chicken simmered in a creamy coconut milk sauce, infused with the bright, aromatic flavor of fresh basil. This Coconut Basil Chicken is not only incredibly delicious but also surprisingly easy to prepare, making it the perfect weeknight dinner solution. Get ready to experience a taste of tropical comfort food that will have everyone asking for seconds – I promise you’ll love it!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Coconut Basil Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (optional, for a touch of sweetness)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 cup fresh basil leaves, chopped

For Serving (Optional):

• Cooked rice or quinoa
• Lime wedges
• Fresh basil leaves

Let’s Talk Chicken Prep: The Foundation of Flavor

Okay, before we even think about that luscious coconut basil sauce, let’s talk about the chicken. It’s easy to just toss it in, but taking a few extra steps makes a HUGE difference. I like to cut my chicken breasts into uniform 1-inch pieces. This ensures they cook evenly and soak up all that amazing sauce. Seasoning is key! Don’t be shy with the salt and pepper. A little goes a long way in bringing out the natural flavors of the chicken.

Sautéing Like a Pro: Building a Flavor Base

Now, let’s get that flavor party started! Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering (that’s how you know it’s ready!), add the chicken and cook until it’s browned on all sides and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan! If you do, the chicken will steam instead of brown. If necessary, cook it in batches. Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it back in later to soak up all the sauce goodness.

Next, add the remaining olive oil to the skillet. Add the chopped onion and cook until it’s softened and translucent, about 3-5 minutes. Then, add the minced garlic and red bell pepper. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly tender. This is where the magic happens – the aroma alone will make your mouth water!

Crafting the Coconut Basil Dream Sauce

Okay, now for the star of the show: the Coconut Basil Sauce! Pour in the coconut milk, chicken broth, soy sauce (or tamari), lime juice, and brown sugar (if using). Give it a good stir to combine everything. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5-7 minutes, or until it has thickened slightly. This allows the flavors to meld together beautifully.

Here’s a tip: if you want a richer, creamier sauce, use full-fat coconut milk. The light coconut milk will work too, but the sauce won’t be quite as decadent. Also, don’t be afraid to adjust the amount of lime juice and brown sugar to your liking. Taste as you go and customize it to your preferences!

Bringing It All Together: The Grand Finale

Now it’s time to bring the chicken back into the skillet. Add the cooked chicken to the coconut basil sauce and stir to coat it evenly. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce. Just before serving, stir in the chopped fresh basil. The basil adds a burst of freshness and aroma that is simply irresistible. And that’s it! Your Coconut Basil Chicken is ready to be devoured.

Step-by-Step Instructions

Getting Started:

1. Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
2. Prepare all your other ingredients: chop the onion, mince the garlic, slice the bell pepper, and chop the fresh basil.

Cooking the Chicken:

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Making the Sauce:

1. Add the remaining 1 tablespoon of olive oil to the skillet.
2. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Add the minced garlic and sliced bell pepper and cook for another 2-3 minutes, until fragrant.
4. Pour in the coconut milk, chicken broth, soy sauce (or tamari), lime juice, and brown sugar (if using). Stir to combine.
5. Bring the sauce to a simmer, then reduce the heat to low and simmer for 5-7 minutes, or until slightly thickened.

Finishing Touches:

1. Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
2. Simmer for another 2-3 minutes to allow the chicken to absorb the flavors.
3. Stir in the chopped fresh basil just before serving.

Serving:

1. Serve the Coconut Basil Chicken over cooked rice or quinoa.
2. Garnish with lime wedges and fresh basil leaves, if desired.
3. Enjoy!

Variations and Substitutions: Let’s Get Creative!

The beauty of this Coconut Basil Chicken recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to make it your own! For example, if you’re a fan of spicy food, add a pinch of red pepper flakes to the sauce or use a Thai chili pepper instead of a bell pepper. You could even add a splash of sriracha for an extra kick. If you’re looking for a vegetarian option, you can easily substitute the chicken with tofu or chickpeas. Just make sure to press the tofu to remove excess water before cooking it. And if you don’t have fresh basil on hand, you can use dried basil, but remember that the flavor won’t be quite as intense. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil.

Serving Suggestions: Completing the Meal

Coconut Basil Chicken is delicious on its own, but it’s even better when served with some complementary side dishes. As mentioned earlier, cooked rice or quinoa is a classic pairing. The fluffy grains soak up all that delicious sauce. You could also serve it with steamed vegetables like broccoli, green beans, or asparagus. A simple side salad with a light vinaigrette is also a great option. And if you’re feeling adventurous, try serving it with Basil Chicken Coconut Curry for an extra dose of coconut and basil goodness!

Storage and Reheating: Enjoying Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it or heat it in a skillet over medium heat until warmed through. You may need to add a splash of chicken broth or water to loosen the sauce if it has thickened too much. This also works great as a meal prep option for a few days of lunches during the week!

More Delicious Chicken Recipes to Explore

If you’re craving more easy and flavorful chicken recipes, be sure to check out these other popular options. For a comforting and creamy dish, try the Crock Pot Marry Me Chicken. If you are short on time, the Chicken Casserole Recipe is always a winner. For a cheesy and satisfying bake, don’t miss the Cheesy Chicken Crescent Bake. Craving pasta? The Marry Me Chicken Pasta is a must-try! And for a simple and elegant dinner, the Baked Cream Cheese Chicken is always a hit.

Final Thoughts: Your New Go-To Chicken Dish

So there you have it – my absolutely favorite Coconut Basil Chicken recipe! I truly believe this will become a staple in your kitchen. It’s easy to make, packed with flavor, and always a crowd-pleaser. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking, my friend! I know you’re going to nail it.

Amazing Coconut Basil Chicken

This Coconut Basil Chicken recipe features tender chicken simmered in a creamy coconut milk sauce, infused with fresh basil. It’s an incredibly delicious and surprisingly easy weeknight dinner solution, promising a taste of tropical comfort food that everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai-inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/4 cup chicken broth
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon lime juice
• 1 teaspoon brown sugar optional
• 1/2 teaspoon red pepper flakes optional
• 1 cup fresh basil leaves, chopped
• Cooked rice or quinoa for serving
• Lime wedges for serving

Equipment

• large skillet
• Dutch oven (optional)
• cutting board
• knife
• Measuring spoons
• Measuring cups
• Stirring spoon

Method

 

1. Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
2. Prepare all your other ingredients: chop the onion, mince the garlic, slice the bell pepper, and chop the fresh basil.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
4. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
5. Add the remaining 1 tablespoon of olive oil to the skillet.
6. Add the chopped onion and cook until softened, about 3-5 minutes.
7. Add the minced garlic and sliced bell pepper and cook for another 2-3 minutes, until fragrant.
8. Pour in the coconut milk, chicken broth, soy sauce (or tamari), lime juice, and brown sugar (if using). Stir to combine.
9. Bring the sauce to a simmer, then reduce the heat to low and simmer for 5-7 minutes, or until slightly thickened.
10. Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
11. Simmer for another 2-3 minutes to allow the chicken to absorb the flavors.
12. Stir in the chopped fresh basil just before serving.
13. Serve the Coconut Basil Chicken over cooked rice or quinoa.
14. Garnish with lime wedges, if desired.
15. Enjoy!

Notes

For a richer, creamier sauce, use full-fat coconut milk. Adjust the amount of lime juice and brown sugar to your liking. If you’re a fan of spicy food, add a pinch of red pepper flakes or use a Thai chili pepper. For a vegetarian option, substitute the chicken with tofu or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat. Add a splash of chicken broth or water if the sauce has thickened too much.