Creamy Coconut Milk Chicken and Stuffing Bake
A comforting and easy baked chicken and stuffing casserole made creamy with coconut milk and tender boneless chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course, Casserole, Chicken
Ingredients
2 boneless chicken breasts (skinless)
1 can (13.5 oz) full-fat coconut milk
1 box pre-seasoned stuffing mix (herb or chicken flavor)
1 cup chicken broth (low sodium preferred)
½ cup diced onions (optional)
1 tablespoon olive oil
1 teaspoon garlic powder (or 1 fresh garlic clove, minced)
Salt and black pepper, to taste
Optional: chopped fresh parsley for garnish
Instructions
Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear chicken breasts 3-4 minutes per side until golden brown. Remove and set aside (they will finish cooking in the oven).
Heat the chicken broth until hot, then pour over the stuffing mix in a bowl. Stir and let sit 5–10 minutes to absorb the broth.
Stir the coconut milk and diced onions into the softened stuffing mixture until combined.
Preheat the oven to 375°F. Lightly grease a baking dish.
Spread the coconut milk stuffing mixture evenly in the bottom of the dish. Place the seared chicken breasts on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes uncovered until the chicken is fully cooked and the stuffing is slightly browned on top.
Garnish with fresh parsley before serving if desired.
Nutrition
- Serving Size: 4
- Calories: Approximately 450 per serving