If our
creamy Tuscan chicken is a mainstay at your house, this recipe is going to be just the thing to shake up your weeknight dinner routine. We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty. Tomatoes (and tomato paste) bring it back down to Earth, so you can make this over and over (and over!) again. Not convinced? Did we mention this comes together in just one pan, in less than thirty minutes?!
That said, if you do have a bit more time to spare, you’re welcome to use chicken breasts instead of cutlets here, and cook them for longer in step 1 and step 3. If you’ve got a spice-averse crowd, you can omit the jalapeños entirely—the paprika will be enough of a smoky, slightly spicy kick to keep things interesting. Alternatively, if you and your family like things spicy, feel free to keep the seeds in the jalapeño. We garnished this with cilantro, but basil would work as well if you’ve got it.
Ingredients
- 6chicken cutlets (about 1 1/2 lb. total)
- 1 tsp.sweet paprika
- 1 tsp.kosher salt
- 1/4 tsp.freshly ground black pepper
- 2 tbsp.coconut oil or vegetable oil
- 1small yellow onion, finely chopped
- 1small jalapeño, stemmed, seeded, finely chopped
- 3cloves garlic, finely chopped
- 4 tsp.finely chopped peeled ginger (from 1 [2″] piece))
- 2large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)
- 1 tbsp.tomato paste
- 1(15-oz.) can unsweetened coconut milk
- 1 tbsp.light brown sugar
- 1/4 c.fresh cilantro leaves, coarsely chopped
- 1 tbsp.fresh lime juice
Directions
-
- Step 1
Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
- Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
- Step 3Add milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more.
- Step 4Remove from heat. Stir in cilantro and lime juice.
- Step 1
