One Pan Coconut Chicken With Plantain Chips

Name: One Pan Coconut Chicken With Plantain Chips
Prep time: 5 min
Total time: 35 min
Ingredients: 3 tablespoons olive oil; 1 teaspoon salt, divided, or more to taste; 6 boneless, skinless chicken thighs, thoroughly pat-dried (About 1.59 pounds or 722 grams); 2 teaspoons sweet paprika powder; 2 teaspoons onion powder; 1 cup chicken broth or stock (225 ml); 1/4 cup coconut cream (85 grams); 2 cups plantain chips (see note) (105 grams)

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One pan coconut chicken with plantain chips is a simple weeknight dinner that surprises every time. Boneless chicken thighs are browned in a skillet, then simmered in a creamy, coconut-infused sauce with plantain chips that slowly soften into it, creating something savory and deeply satisfying. Ready in about 35 minutes, all in one pan.

Creamy paprika chicken with plantain chips.

I first made this on a whim with a bag of plantain chips sitting on the counter, and it immediately became a regular in our rotation. Like my Spanish Pesto Chicken Thighs, it's a one-pan dinner where you brown the chicken first. Then, you add the liquid and chips, cover it, and let everything meld together. The plantain chips are the real star here. They soften as they simmer, soaking up the coconut cream and paprika sauce and turning almost creamy. It's unexpected and really good.

Serve it with a simple salad to keep things light, or over rice if you want something more substantial. It also makes great leftovers and is arguably better the next day.

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
Variations & Substitutions
Storage
Recipe FAQs
More Chicken Recipes To Try Next
📖 Recipe

Why You'll Love This Recipe

One pan, easy cleanup: Everything happens in a single large skillet, from browning the chicken to building the sauce. No extra pots, no complicated steps, no fuss.
The plantain chip trick: This is what makes the recipe genuinely interesting. The chips soften into the coconut sauce as the chicken cooks, adding body, subtle sweetness, and a flavor that's hard to put your finger on but impossible to stop eating.
On the table in 35 minutes: Quick enough for a weeknight, flavorful enough to feel like you actually cooked something worth sitting down for.

Ingredients & Notes

Ingredients to make chicken and plantains.

Boneless, skinless chicken thighs: Thighs are the right cut for this recipe. They stay juicy through the browning and simmering process and absorb the coconut sauce beautifully. Pat them thoroughly dry before they go in the pan for a proper sear.
Coconut cream: Use the thick part from a chilled can if possible, or shake the can well before opening. It gives the sauce a rich, creamy body without any dairy.
Chicken broth or stock: Combined with the coconut cream to create the braising liquid. Homemade chicken stock adds the most flavor, but a good store-bought broth works well here.
Plantain chips: The ingredient that makes this dish. Go for salted roasted plantain chips for a classic result, or try jerk-style plantain chips if you want a spicier kick. If your chips are large, crush them into smaller pieces with a rolling pin before adding them. They'll soften more evenly in the sauce.
Sweet paprika and onion powder: A simple two-spice blend that seasons the chicken and gives the sauce its warm, reddish color.
Salt: Season in layers. A few pinches into the pan first, then the remaining salt directly on the chicken. If your plantain chips are heavily salted, taste the sauce before adding any more.
Olive oil: Helps brown the chicken and builds the base of the sauce.

How To Make It

Steps showing how to make a Paleo chicken thighs recipe with plantains.

Brown the chicken: Heat the olive oil in a large frying pan over medium heat and season the bottom of the pan with a few pinches of salt. Arrange the chicken thighs snugly in a single layer and season the tops with the remaining salt. Cook undisturbed for 5 to 7 minutes — resist the urge to move them. The thighs are ready to flip when they release easily from the pan. If they're sticking, give them another minute. Flip and cook for another 2 to 3 minutes, then season with the paprika and onion powder.
Add the sauce and plantain chips: Pour in the chicken broth and coconut cream, stirring gently around the chicken. Scatter the plantain chips over and in between the thighs, pressing them down slightly so they're submerged in the liquid.
Simmer until done: Cover the pan and reduce the heat to medium-low. Simmer for about 20 minutes, until the chicken is cooked through and the plantain chips have softened and melted into the sauce. Check halfway through and press any chips that have floated to the top back down into the liquid. Serve straight from the pan.

Top Tips

Pat the chicken dry: Thoroughly pat dry the chicken with paper towels before cooking for a perfect sear. And let them come to room temperature before cooking.
Don't move the chicken too soon: Leave it alone for the full 5 to 7 minutes on the first side. It will release naturally from the pan when it's properly browned. Moving it early tears the crust, and you lose the sear.
Don’t overcrowd the pan: Cook in a single layer for even browning and use a large skillet to fit the chicken thighs.
Let the plantain chips go fully soft: They should be completely mushy and submerged into the sauce by the end. That's what you want. They thicken and flavor the sauce in a way that nothing else does.
Adjust salt at the end: Taste the sauce before serving, especially if your plantain chips are heavily salted. The sauce should be well-seasoned but not salty.
Next morning idea: Shred any leftover chicken and serve it with eggs for breakfast, or pile it on top of a microwaved plantain for a quick lunch.

Variations & Substitutions

Plantain chip flavor: Jerk-style plantain chips add a spicier, more complex flavor if you want to mix things up.
Broth: Vegetable broth works well for a lighter result, especially if you have some leftover from making my Swiss Chard Soup.
Seasoning: Swap onion powder for garlic powder, or add a pinch of chili powder or smoked paprika for a little extra heat and depth.
Add bell peppers: Finely chopped bell peppers added with the sauce simmer down into something sweet and tender. A nice addition if you want more vegetables in the dish.
Citrus finish: A squeeze of lime or lemon juice right before serving brightens everything up nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat with a small splash of broth or water to loosen the sauce. This dish honestly tastes even better the next day, once the flavors have had time to settle.

Recipe FAQs

Can I make this plantain and chicken dish ahead of time?

Absolutely! It tastes even better the next day.

What can I serve with this Plantain Chicken dish?

A simple green salad keeps it light and low-carb. My Healthy Cucumber Salad or Mango Avocado Salad are both great alongside it. For something more filling, serve it over cooked rice or alongside Roasted Brussels Sprouts With Carrots.