Stovetop Coconut Milk Chicken Breasts

Step 1

Pat dry the chicken breasts with paper towels and set aside.

Step 2

In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Step 3

Rub seasoning mixture all over chicken breasts.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Step 5

Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.

Step 6

Remove chicken from skillet and set aside on a plate; keep covered.

Step 7

Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.

Step 8

Stir in garlic and cook for 30 seconds.

Step 9

Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.

Step 10

Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

Step 11

Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.

Step 12

Taste sauce for salt and pepper; adjust accordingly.

Step 13

Garnish with cilantro or parsley, and serve.