This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk’s creamy consistency is perfect for making quick pan sauces — no need to add a thickener.

Coconut-Curry Chicken Cutlets

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

2 tablespoons grapeseed oil, divided

1 pound chicken cutlets

1 (14-ounce) can light coconut milk

1 tablespoon brown sugar

1 tablespoon red Thai curry paste

1 tablespoon lime juice

2 cups cooked quinoa

Chopped fresh cilantro for garnish

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.

2. Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.

Tasty tip

Red Thai curry paste’s aromatic blend of lemongrass, ginger and chile peppers is in the middle of the road heat-wise — try green curry paste for more heat or yellow for less.

Recipe nutrition per serving: 387 Calories, Total Fat: 17 g, Saturated Fat: 6 g, Cholesterol: 65 mg, Carbohydrates: 27 g, Fiber: 3 g, Total Sugars: 5 g, Added Sugars: 3 g, Protein: 32 g, Sodium: 195 mg, Potassium: 168 mg, Iron: 2 mg, Folate: 39 mcg, Calcium: 19 mg, Vitamin A: 7 IU, Vitamin C: 1 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.