This Coconut Peach Chicken is a delightful fusion of tropical flavor and savory goodness. Juicy chicken breasts are simmered in a creamy coconut sauce with tender peaches and a touch of spice, creating a sweet and savory dish that’s both comforting and exotic. It’s a unique recipe I love pulling out when I want something flavorful, easy, and just a little different from the usual.
Why You’ll Love This Recipe
I love how this recipe brings together the richness of coconut milk and the sweetness of peaches in a way that perfectly complements tender chicken. The sauce is creamy, slightly sweet, and just a little tangy, which makes every bite pop with flavor. It’s a one-pan dish that’s quick enough for weeknights but special enough for guests. I usually serve it with rice or quinoa to soak up all that delicious sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
salt
black pepper
olive oil
garlic cloves, minced
fresh ginger, grated
coconut milk (full-fat for best flavor)
canned or fresh peach slices
peach juice or syrup (if using canned peaches)
lime juice
soy sauce or tamari
crushed red pepper flakes (optional)
fresh cilantro or basil for garnish
cooked rice or quinoa, for serving
Directions
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I season the chicken with salt and pepper on both sides.
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In a large skillet, I heat oil over medium-high heat and sear the chicken until golden on both sides, then remove it and set it aside.
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In the same skillet, I sauté the garlic and ginger until fragrant.
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I stir in the coconut milk, peach slices, a bit of peach juice or syrup, lime juice, soy sauce, and red pepper flakes if I’m using them.
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I bring the sauce to a simmer, then return the chicken to the skillet and let it cook through, soaking up the sauce.
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Once the chicken is tender and cooked, I garnish it with chopped cilantro or basil and serve it hot over rice or quinoa.
Servings and timing
This recipe serves 4. It takes about 10 minutes to prep and 25 minutes to cook, making it ready in just 35 minutes from start to finish.
Variations
Sometimes I swap peaches for mango or pineapple for a different tropical note. I also like to use chicken thighs instead of breasts when I want extra juiciness. For a spicier version, I add a spoonful of Thai red curry paste to the sauce. If I’m avoiding soy, I use coconut aminos instead of soy sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat or microwave it in short bursts, stirring in between. The sauce may thicken slightly, so I add a splash of coconut milk or water when reheating.
FAQs
Can I use canned peaches?
Yes, I often use canned peaches in juice or light syrup when fresh ones aren’t in season. I drain them and add a little of the juice to the sauce for extra flavor.
Is this dish spicy?
Not unless I add crushed red pepper flakes or chili paste. I keep it mild for most occasions, but it’s easy to turn up the heat.
Can I make this dish dairy-free?
It already is! Coconut milk adds creaminess without any dairy, making it perfect if I’m avoiding lactose.
What should I serve with Coconut Peach Chicken?
I usually serve it over jasmine rice, basmati rice, or quinoa. It also pairs well with steamed vegetables or a fresh cucumber salad.
Can I freeze it?
Yes, I let it cool completely before freezing in a sealed container. It keeps well for up to 2 months. I thaw it in the fridge overnight before reheating.
Conclusion
This Coconut Peach Chicken recipe is a tropical, savory-sweet dish I love for both its flavor and simplicity. The balance of juicy chicken, creamy coconut, and ripe peaches always wins people over. It’s a comforting meal with an unexpected twist that I keep coming back to again and again.
PrintCoconut Peach Chicken Recipe
This Coconut Peach Chicken is a tropical, sweet-savory one-pan dish featuring juicy chicken simmered in a creamy coconut sauce with tender peaches, garlic, ginger, and a hint of lime—perfect over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup canned or fresh peach slices
- 1/4 cup peach juice or syrup (from canned peaches)
- 1 tbsp lime juice
- 1 tbsp soy sauce or tamari
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh cilantro or basil, chopped (for garnish)
- Cooked rice or quinoa, for serving
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté garlic and ginger for 1–2 minutes until fragrant.
- Add coconut milk, peach slices, peach juice or syrup, lime juice, soy sauce, and red pepper flakes if using. Stir to combine and bring to a simmer.
- Return the chicken to the skillet. Simmer for 10–15 minutes, or until chicken is fully cooked and tender.
- Garnish with fresh cilantro or basil. Serve hot over cooked rice or quinoa.
Notes
- Use canned peaches in juice or light syrup if fresh aren’t available.
- Add Thai red curry paste for a spicy twist.
- Swap peaches for mango or pineapple for variety.
- Use chicken thighs for extra juiciness.
- Add a splash of coconut milk or water when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
