Pan-Seared Chicken with Spiced Brazilian Coconut Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a rich coconut sauce infused with Brazilian spices and fresh cilantro. This Brazilian-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, coconut milk, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Brazilian cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 cup coconut milk
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
3 cloves, minced garlic cloves
1 medium, finely chopped yellow onion
1/4 cup chopped fresh cilantro
1 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and cover loosely.
Step 3: In the same skillet, add 1 medium finely chopped yellow onion and 3 minced garlic cloves; sauté over medium heat for 4 minutes until softened and fragrant.
Step 4: Pour in 1 cup coconut milk, scraping up any browned bits from the pan, and simmer gently for 5 minutes until the sauce thickens slightly.
Step 5: Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro, then return the chicken to the skillet to coat with the sauce for 2 minutes.
Step 6: Serve the chicken topped with the coconut sauce and extra cilantro for garnish.