This One Pan Coconut Chicken with Plantain Chips is a pretty simple dish that delivers amazing flavors.
Boneless chicken thigh are simmered in a rich and creamy coconut-infused sauce, complemented by plantain chips that deliciously soften and create a hearty dinner, perfect for weeknights.
Like my Spanish Pesto Chicken Thighs, this is another one pan dinner recipe but this time I'm using boneless skinless chicken thighs that are briefly browned and then simmered until deliciously tender and infused with softened plantain chips to create savory, sweet flavors with a touch of spice.
It's perfect for meal prep or make a quick weeknight dinner accompanied with a refreshing salad (to keep it low carb) or some rice. Enjoy!
Why You'll Love This Recipe
- Easy One-Pan Meal – Everything cooks in a large pan, making cleanup effortless—a friendly first time recipe for any home cook.
- Satisfying Balanced Flavors – The coconut milk and plantain chips blend into a deliciously creamy sauce with subtle sweetness.
- Quick & Simple – Ready in just 30 to 35 minutes, this chicken plantain recipe is perfect for busy weeknights.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Chicken: Go for boneless, skinless chicken thighs for juicy and flavorful results.
- Coconut Cream & Chicken Broth: A mix of coconut cream and chicken broth (or chicken stock) creates the luscious sauce, adding both richness and depth of flavor.
- Plantain Chips: They soften in the sauce, soaking up all the incredible flavors. Opt for salted plantain chips for a classic taste or Jerk-Style plantain chips for a spicier kick.
- Seasoning: A simple spice mix of onion powder, paprika, and salt enhances the chicken’s natural flavors.
- Olive Oil: Helps brown the chicken and creates the base for the sauce.
How To Make It
See the full recipe with measurements in the recipe card.
It's a super simple recipe but the flavors are amazing. Here's what to do:
Step One (Picture 1 above) - Brown the Chicken: Heat olive oil in a large frying pan over medium heat. Place the chicken thighs in an even layer. Cook on both sides until browned and season.
Step Two (Picture 2 above) - Add the Plantain Chips & Liquid: Pour in the chicken broth, coconut cream, and scatter the plantain chips in between and on top of the chicken.
Step Three (Picture 3 above) - Simmer with Plantain Chips: Cover and keep it at a gentle simmer over medium-low heat until chicken is tender and cooked through, allowing the flavors to meld and the plantain chips to soften.
Top Tips
- Pat dry the chicken: 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 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 soften: Allow the chips to melt with the sauce and deliciously become mushy.
- Adjust salt to taste: Adjust the amount of salt to taste if you're using very salted plantain chips.
- Next morning idea: Shred leftover chicken and serve it with eggs for a delicious breakfast or on top of a Microwaved Plantain!
Variations & Substitutions
- Plantain Chips: Go for salty or try a Jerk-style flavored one for a spicier kick.
- Try Different Broths: I prefer a chicken broth or stock, but a vegetable broth can work well for a lighter taste, especially if you have leftovers from making my Swiss Chard Soup.
- Seasoning: Feel free to swap onion for garlic powder or add a touch of chili powder for some heat.
- Add Bell Peppers: For a sweeter touch, add finely chopped bell peppers and let them simmer in the sauce together with the chicken until soft.
- A Citrusy Touch: Serve with a splash of lime or lemon juice for a citrusy touch or add lime wedges to your serving table.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stove over medium heat with a splash of water or broth to loosen the sauce (optional).
Recipe FAQs
Absolutely! It tastes even better the next day.
Any refreshing green salad will do or serve it over Roasted Brussels Sprouts With Carrots for a low carb option. Otherwise, for a more substantial meal, serve it over a bed of cooked rice.
More Chicken Recipes To Try Next
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This One Pan Coconut Chicken with Plantain Chips is a delicious chicken and plantain recipe that brings warmth, comfort, and a little tropical twist to your dinner table. Enjoy this fuss-free, flavorful dinner!
📖 Recipe
One Pan Coconut Chicken With Plantain Chips
Mariska RamondinoEquipment
- 1 small bowl to mix spices
- 1 Fork to turn the chicken thighs
- 1 Rolling Pin (optional) If you use large plantain chips, I recommend crushing them into smaller pieces.
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
- ¼ cup coconut cream 85 grams
- 2 cups plantain chips (see note) 105 grams
Instructions
- Heat olive oil in a large frying pan over medium heat. Season the bottom of the pan with a few pinches of salt.3 tablespoons olive oil, 1 teaspoon salt, divided, or more to taste
- Arrange the chicken thighs so they snuggly fit into the pan next to each other, and season with the remaining salt.6 boneless, skinless chicken thighs, thoroughly pat-dried
- Pan-fry for 5 to 7 minutes, then use a fork to turn them around. Cook for another 2 to 3 minutes—season with paprika and onion powder.2 teaspoons sweet paprika powder, 2 teaspoons onion powder
- Pour in the broth and the coconut cream.1 cup chicken broth or stock, ¼ cup coconut cream
- Divide the plantain chips over and in between the chicken thighs. Cover and let it gently simmer over medium-low heat for 20 minutes or until the chicken is cooked through, flavors have developed, and plantain chips have softened.2 cups plantain chips (see note)
Notes
- Pat dry the chicken thoroughly with paper towels before cooking.
- When pan-frying, don't move the chicken for the first 5 to 7 minutes. You can peak at the 5-minute mark. But the chicken thighs will usually easily loosen from the pan when sufficiently browned. Let them cook longer if they seem to stick to the pan.
- Use the thickest part of a coconut cream can, if possible. Otherwise, shake the can to combine the liquid and creamy parts sufficiently.
- Allow the plantain chips to become mushy. Check halfway through cooking time to ensure they are well dunked into the sauce.
- Plantain chips: Go for a salted roasted plantain chips, but for a spicier touch, try a Jerk-Style Flavored plantain chips.
- Salt: Adjust the amount of salt to taste if you're using very salted plantain chips.
- Serving tip: It tastes best when served with a simple, refreshing salad like this Healthy Cucumber Salad or Mango Avocado Salad.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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