If our creamy Tuscan chicken is a mainstay at your house, this recipe is going to be just the thing to shake up your weeknight dinner routine. We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty. Tomatoes (and tomato paste) bring it back down to Earth, so you can make this over and over (and over!) again. Not convinced? Did we mention this comes together in just one pan, in less than thirty minutes?!
That said, if you do have a bit more time to spare, you’re welcome to use chicken breasts instead of cutlets here, and cook them for longer in step 1 and step 3. If you’ve got a spice-averse crowd, you can omit the jalapeños entirely—the paprika will be enough of a smoky, slightly spicy kick to keep things interesting. Alternatively, if you and your family like things spicy, feel free to keep the seeds in the jalapeño. We garnished this with cilantro, but basil would work as well if you’ve got it.
This dairy-free, low-carb dish is perfect on its own, but we also think it would be lovely over rice, zoodles, or rice noodles. This dish would also be great with additional seasonal veggies, though they should be sautéed in a different pan so they don’t fall apart in the sauce. Try adding bell peppers, zucchini, green beans, or whatever you’ve got kicking around in your refrigerator—pretty much anything goes well with this dish.
Made this? Let us know how it went in the comments below.