Coconut Milk Braised Chicken in Mustard & Herbs

If you have ever had Milk Braised Chicken, then you know that it is quite possibly the best chicken you have ever had. Using milk just creates the juiciest chicken since the milk tenderizes and helps break down the acidity. The addition of fresh herbs creates the most flavourful chicken, and the white sauce ensures that the chicken does not dry up while roasting.

This recipe comes together quickly since there is no marinating required. Clean-up is also a breeze since most of the recipe is prepared in the same skillet.

This recipe was also created dairy-free, but you can substitute coconut milk for regular milk or any other dairy-free milk alternative. I personally just found the coconut milk worked beautifully with the herbs I used.

Once the chicken is done roasting, you can use the cream sauce as a gravy. It is the perfect addition to some mashed potatoes!

INGREDIENTS:

• 4 medium-sized chicken breasts

• 1 cup of coconut milk (or any other milk)

• 3/4 cup of Chicken Broth

• 1/4 cup of Dijon Mustard

• 1 tbsp of olive oil

• salt & pepper to taste

• 1/2 red onion, thinly sliced

• 3 garlic cloves, quartered

• 1 tbsp of dried Tarragon

• 1 tbsp of fresh thyme

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Using an oven-proof skillet or cast iron pan, heat oil on medium-high heat.

3. Season both sides of your chicken breasts with salt and pepper and add to the hot pan.

4. Sear the chicken on both sides until it starts getting a little golden. About 3 minutes per side. Remove from pan and set aside.

5. Turn down your heat slightly and add your sliced onions and chopped garlic. Cook until onions start to soften…about 4 minutes.

6. In the meantime, prepare your braising liquid by adding the coconut milk, mustard, herbs and broth into a large measuring cup. Whisk to get all the ingredients combined.

7. Return your chicken to the pan with the onion and garlic, then pour in your braising liquid.

8. Roast in the oven for about 45 minutes, or until chicken is fully cooked.

9. Once ready, remove chicken from the pan and allow to rest for 5 minutes before slicing and serving.

10. Spoon some of the braising liquid on top of the chicken once plated.

This dish pairs perfectly with the Okanagan Merlot by City & Country Wine. Make sure to check out their website here to discover their other wines. You can also order directly off their website!

Christopher

Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.