Flavour-Packed One-Pan Chicken in Coconut Cream Sauce with Lime & Parmesan
Make a delicious and easy one-pan chicken dish that’s bursting with flavour! This simple, flavourful dish is perfect for a quick weeknight meal, and cleanup is a breeze with just one pan!
Ingredients
- 3 tbsp olive oil
- 4 chicken breast with the skin on
- 3 cloves minced garlic
- 100 ml fortified wine
- ½ L chicken homemade stock
- 400 ml coconut milk
- 1 tbsp dried thyme
- 1 tsp chili powder
- freshly cracked black pepper
- 100 g grated parmesan
- the juice of 2 limes
- 2 onions cut into batons
- ½ tbsp of soy sauce
- 200 g baby spinach well rinsed
- pinch of salt
- a knob of butter
- 200 g cherry tomatoes cut in half
Instructions
- preheat your heavy cast iron pan to medium high temperature
- add 3 tbsp of olive oil
- 4 chicken breast with the skin on
- place the chicken breast skin side down in the pan just for browning
- flip them all and let them brown a little bit on the backside as well
- remove the chicken from the pan and turn down the temperature a little bit
- add a tad more olive oil
- add the minced garlic and let it cook for 20-30 seconds
- deglaze with the fortified wine
- let the alcohol evaporate
- add ½ L of chicken homemade stock
- add 400 ml of coconut milk
- let it come up to a simmer
- add 1 tbsp of dried thyme
- add 1 tsp of chili powder
- mix it in
- add freshly cracked black pepper
- add 100 g of grated parmesan
- add the juice of 2 limes
- add 2 onions cut into batons
- ½ tbsp of soy sauce
- add 200 g of baby spinach well rinsed
- add a pinch of salt
- add a knob of butter
- add 200 g cherry tomatoes cut in half
- nestle in the chicken breasts
- place the pan in the oven middle rack 180 ℃- 356 ℉ for 30 minutes or until the chicken breasts internal temperature is 68 ℃- 154 ℉
- take it out of the oven and let it rest for 10 minutes
- ready to serve