Water garlic chicken bouillon cubes rice tyson trimmed ready fresh thin sliced boneless skinless chicken breasts and 3 more thai chicken stir fry with coconut rice mccormick onion red bell pepper chicken stock salt boneless skinless chicken breasts and 14 more.

Add the chicken to the dutch oven and season with salt and pepper cook for about 5 minutes or until the chicken is no longer pink finish the dish add the onion garlic curry powder and stir cook for 2 more minutes then add the chicken broth coconut milk tomatoes tomato paste and sugar.

You could fry up some chicken wings make a dinner using a rotisserie chicken recipe or try your hand at one of these delicious boneless chicken thigh recipes we vote for the latter mdash because while other parts of the chicken are great chicken thighs have a deep flavor and moistness thats harder to get with lean cuts like chicken breast.

Boneless chicken breasts continue to balloon in size from what was a standard 5 to 6 ounces each to nearly 8 ounces while the meat is lean that extra weight adds up a 6 ounce breast has 182 calories and 4 grams of fat an 8 ounce breast has 243 calories and 5 grams of fat.

The instant pot makes what could be an intimidating dish quite simple in this recipe for thai chicken curry coconut milk fish sauce red curry paste and ginger add authentic thai taste to this boneless chicken breast dish continue to 21 of 47 below 21 of 47 chicken breasts with tomatoes hellip.

Add in the diced bell pepper blended sauce coconut milk and lemon juice plus sweetener if using this just balances the flavour and spices bring back to a boil and then simmer until the chicken is cooked through and tender approx 15 minutes.

Saute the onions for about 2 minutes add the jalapeno garlic and ginger and saute another 1 2 minutes and add the spices saute for another 30 seconds add in the coconut milk and 1 4 cup of basil add the chicken back to the pot there should be enough coconut milk to almost cover or just cover the chicken.

To make the creamy chicken breast recipe thoroughly season chicken breasts with salt pepper and 1 2 teaspoon oregano on both sides 2 in a large skillet melt 2 tablespoons of butter with a bit of oil from the sun dried tomatoes over medium high heat add chicken breasts and cook for about 4 minutes on each side until browned.

Coconut milk carrots thai curry paste salt and pepper are stirred in next and then the mixture should be left to bubble away for about 5 minutes stir in the spinach lime juice and optional brown sugar last i like to serve this coconut milk curry with hellip.

Process the sun dried tomatoes with water in a blender or smoothie cup for about a minute sear the chicken sear the chicken in oil on both sides you don rsquo t need to fully cook the chicken since it rsquo ll finish cooking in the sauce make the sauce in the same pan make the sauce with sun dried tomatoes cream and parmesan cheese.