Skillet Coconut Chicken

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6 servings

Elevate your chicken skillet game with a creamy sauce made with unsweetened coconut milk, chopped almonds and dried apricots.

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What You Need

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Make It

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  • 1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
  • 2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
  • 3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions. Makes 6 servings.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 556
% Daily Value
Total fat 24g
Saturated fat 14g
Cholesterol 98mg
Sodium 423mg
Carbohydrate 43g
Dietary fiber 3g
Sugars 7g
Protein 41g
Vitamin C 7 %DV
Calcium 7 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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