Looking for a comforting, flavor-rich dinner without spending hours in the kitchen? This Chicken with Coconut Kale recipe is a game-changer. It’s warm, creamy, just a little spicy, and comes together in under 30 minutes. Perfect for those weeknights when you want a real meal that feels like a hug—but don’t want to turn your kitchen into a full-blown episode of Chopped.
Whether you’re juggling kids, meetings, or just trying to avoid another night of sad takeout, Chicken with Coconut Kale is your golden ticket to dinner bliss.
Table of Contents
Why You’ll Love This Chicken with Coconut Kale
You know those rare recipes that check all the boxes? This is one of them.
✅ Easy: We’re talking one-pan magic here, folks.
✅ Healthy-ish: Protein-packed chicken, kale (hello, superfood!), and creamy coconut milk.
✅ Delicious: It’s savory, a little sweet, with just the right amount of spice.
✅ Flexible: Serve it with rice, quinoa, or spoon it straight from the pan. No judgment.
I made this on a Monday night when I had about 30 minutes to feed two hungry teenagers and a husband who “doesn’t love kale.” Fast forward: everyone asked for seconds. Including the kale-skeptic. That’s the power of coconut milk, friends.
Ingredients You’ll Need
For the Chicken:
- 1 lb. boneless, skinless chicken breasts (thinly sliced or pounded flat)
- 2–3 tbsp all-purpose chicken seasoning (McCormick Rotisserie Chicken is chef’s kiss)
- 1 ½ tbsp avocado oil, divided
For the Coconut Kale:
- 1 shallot, thinly sliced
- 2–3 cups curly kale, shredded (about 3-4 stalks, stems removed)
- 1 tbsp yellow curry paste (you can sub red curry or even a mild green one if that’s what you have)
- 1 can full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp brown sugar
Optional for Serving:
- Steamed rice
- Chili crisp or fresh cilantro for garnish
How to Make Chicken with Coconut Kale
Step 1: Season and Sear the Chicken
Rub your chicken pieces generously with that rotisserie seasoning—don’t be shy. Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high. Add the chicken and sear for 2-3 minutes per side until golden and cooked through. Set aside and try not to nibble while the sauce is cooking. (I fail at this step every time.)
Step 2: Sauté the Coconut Kale Base
Wipe out your pan if needed. Add the remaining ½ tbsp of avocado oil, toss in the shallots, kale, and curry paste. Sauté for 5 minutes until everything smells divine and the kale softens down into a silky green tangle.
Step 3: Simmer with Sauce
Pour in your coconut milk, soy sauce, and brown sugar. Stir and let it bubble away for 5-10 minutes, until it thickens up into a rich, fragrant sauce. Gently nestle your cooked chicken back into the pan and spoon that gorgeous sauce over the top. Let it simmer for a minute or two to let all the flavors cuddle up together.
Step 4: Serve and Savor
Serve hot over rice, showered in fresh cilantro or a little chili crisp if you’re feeling spicy. It’s cozy, colorful, and full of feel-good flavor.
Aneta’s Tips & Tricks for Success
- No curry paste? No problem. A little ground turmeric and garlic powder can step in for a more mellow flavor.
- Make it vegetarian: Swap chicken for tofu or chickpeas and reduce simmer time.
- Want it spicier? Add a spoon of sambal oelek or red pepper flakes while sautéing the kale.
- Leftover friendly: The sauce gets even better the next day. Store in the fridge up to 3 days. (You will want seconds.)
Real Talk: Why This Became a Family Favorite
This dish snuck its way into our weekly rotation because it’s the kind of recipe that makes you feel like you actually nailed dinner—without crying over three dirty pans and a sink full of measuring cups. I first made it on a night when I had exactly 20 minutes and zero energy. The kids were hangry, I was frazzled, and the kale in my fridge was giving me the side-eye. This dish? Total redemption.
FAQs About Chicken with Coconut Kale
Can I substitute spinach for kale?
Absolutely! Spinach wilts faster, so just cut back on the simmer time by a few minutes.
Is this gluten-free?
It can be! Just make sure your soy sauce is gluten-free or swap it for tamari.
What rice works best?
Jasmine rice is our go-to, but brown rice or even cauliflower rice works if you’re watching carbs.
Can I freeze Chicken with Coconut Kale?
Technically yes, but the kale texture changes a bit. I recommend enjoying it fresh or within a few days from the fridge.
You Deserve This Chicken with Coconut Kale
If your weeknights are chaotic (whose aren’t?), this Chicken with Coconut Kale brings the calm. Creamy, flavorful, and surprisingly easy, it’s one of those dinners that feels fancy-ish but is made with pantry staples.
So light a candle (or just turn off the overheads), dish it up, and enjoy your little moment of mealtime magic.
You’ve got this. And your dinner just got a whole lot tastier.
More Chicken Magic You’ll Love
If this Chicken with Coconut Kale has you falling in love with flavor-forward, easy dinners, you’re in for a treat. Here are some deliciously similar recipes that balance cozy comfort with bold taste—perfect for spicing up your weekly meal plan:
- Spiced Coconut Basil Chicken – Another coconut-forward favorite that brings together tender chicken and Thai-inspired spice for a fresh, fragrant meal.
- Sweet Chili Rotisserie Chicken Bowls – For those who love a mix of sweet heat and tender chicken, this bowl is packed with flavor and weeknight-ready simplicity.
- Thai Peanut Chicken Stir Fry – Craving more Asian-inspired goodness? This one brings peanut sauce, crunchy veggies, and juicy chicken into perfect harmony.
- Creamy Garlic Chicken with Roasted Baby Potatoes – If you’re into creamy sauces and comforting sides, this one’s a cozy crowd-pleaser worth bookmarking.
Let your taste buds travel with these inspired dishes—each one just as easy and delicious as the last. Happy cooking, friend!
Print
Chicken with Coconut Kale
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Creamy, comforting, and full of bold flavor, this Chicken with Coconut Kale is a quick one-pan dinner made with juicy chicken, kale, and a rich coconut curry sauce. Perfect for busy weeknights or when you’re craving something cozy and satisfying.
Ingredients
Chicken:
1 lb. boneless, skinless chicken breasts, cut or pounded into thin pieces
2–3 tablespoons all-purpose chicken seasoning (like McCormick Rotisserie Chicken Seasoning)
1 1/2 tablespoons avocado oil, divided
Coconut Kale:
1 shallot, thinly sliced
2–3 cups curly kale, finely shredded (about 3–4 stalks, stems removed)
1 tablespoon yellow curry paste (or red/green as a substitute)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
Optional for Serving:
Steamed rice
Chili crisp or chopped fresh cilantro
Instructions
Season & Sear the Chicken:
Rub chicken pieces with seasoning. Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Add chicken and sear for 2–3 minutes per side, until golden and cooked through. Remove from pan and set aside.Start the Coconut Kale Base:
If needed, wipe out the pan. Add remaining 1/2 tbsp avocado oil. Sauté shallots, kale, and curry paste for about 5 minutes, until soft and fragrant.Simmer with Sauce:
Pour in coconut milk, soy sauce, and brown sugar. Stir and let simmer for 5–10 minutes to thicken.Combine & Serve:
Return chicken to the pan and spoon sauce over it. Let everything bubble gently for a minute. Garnish with cilantro or chili crisp and serve over rice.
Notes
Sub spinach for kale if needed, but reduce simmer time slightly.
For more heat, add chili flakes or sambal oelek with the curry paste.
Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: One-Pan Sauté
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg