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Delicious Coconut Basil Chicken plated and ready to eat.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.