Let's talk honestly here. Have you noticed how "quick" and "family friendly" meals tend to be bland, tasteless and full of overly processed foods? Just because you want to cook dinner in under an hour and have your kids actually eat it (instead of play with it), why does that mean you have to sacrifice nutrition and taste? Well, I don't think you should!
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It might come as a huge surprise to them, but children can learn to love food that isn't chicken nuggets and macaroni and cheese. I know, huge shocker, right?!
As a mom who also loves eating good food, I refuse to sit by and let my children dictate what we eat. Nope, not happening. That's why I love recipes like this - super easy to prepare, made with actual real ingredients, and flavored perfectly for kids and adults alike.
This skillet chicken makes the perfect weeknight meal. It takes just a few minutes of hands on work and then bakes for 20 minutes. Plus with real, all natural ingredients, and a taste kids actually like, how can you go wrong? Serve this with a simple side salad or veggie and you have an awesome dinner in about 30 minutes!
Creamy Coconut Skillet Chicken
Prep Time: 10 minutes
Cook Time: 30
Keywords: skillet entree chicken coconut
Ingredients (serves 4)
- 1 lb. boneless, skinless chicken thighs
- 1 medium onion, diced
- 1 inch piece fresh ginger, peeled and minced
- 1 (15oz) can coconut milk
- 1½ cups chicken broth
- 1½ cups white rice, uncooked
- ½ cup unsweetened shredded coconut
- 2 green onions, diced
- 2 limes
- cilantro for garnish
- salt and pepper, to taste
- olive oil
Preheat the oven to 400F.
Heat a drizzle of olive oil in a oven proof dutch oven over medium heat.
Sprinkle salt and pepper to taste on the chicken and place in the pan.
Cook 3-4 minutes on each side, then remove from pan and set aside.
Add the onion and ginger to the pan and heat until tender and translucent, about 5 minutes.
Pour the coconut milk and broth into the pan, add the rice and stir.
Nestle the chicken into the rice broth and sprinkle with the coconut.
Bake for 20-25 minutes, or until the rice is tender and the chicken is cooked.
Sprinkle the green onion and cilantro on top and then squeeze lime juice all over everything.
Serve with extra lime wedges and enjoy!
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