One pan, 30 minute (or more like 20 Minute!) Asian Pomegranate Coconut Chicken Skillet is one of my favorite sweet, savory tangy, sauces ever! You will fall in love with the flavors and ease of this dish!

Sometimes a recipe comes along and it just blows. your. mind: hello Asian Pomegranate Coconut Chicken Skillet. Its the multi-dimensional sauce. Its the juicy spice rubbed chicken. Its the easy prep. Its the speed of cooking. Its the jaw dropping deliciousness. Its all of the above in one skillet!

I first made a version of this Pomegranate Coconut Sauce for lamb over two years ago (terrible pics but SO good!) and I have been eager to make a more accessible every day version ever since and this answer of Asian Pomegranate Coconut Chicken Skillet even exceeded my expectations. All I wanted to devour for days was this Pomegranate Coconut Chicken until every last drop of sauce was licked clean. No exaggeration.

Close up of Asian Pomegranate Coconut Chicken Skillet.

So what makes this Asian Pomegranate Coconut Chicken Skillet so special? The chicken (I use thighs because they are oh so juicy but you can sub chicken breast fillets), is first massaged with a wet rub of olive oil, ginger, garlic, onion, salt and pepper. The chicken is then cooked for 3-4 minutes per side, or until cooked through and removed from the skillet for flavor bursting, juicy stand-alone chicken.

Asian Pomegranate Coconut Chicken Skillet on a white plate with rice.

Next, you add your AH-mazing Pomegranate Coconut Sauce to the skillet that is a quick whisking of creamy coconut milk, sweet and tangy pomegranate juice, rich hoisin sauce, grounding soy sauce, tangy lime juice, rice vinegar, brown sugar and some hand picked spices. You will want to drink this sauce and consume everything it touches. Simmer your Pomegranate Coconut Sauce just a few minutes to thicken, then add your chicken back to the skillet.

Close up of Asian Pomegranate Coconut Chicken Skillet with rice on a a plate.

Finally, the exquisitely delicious level is amplified by the incredible textures and flavors of crushed peanuts, sweetened coconut flakes and pomegranate arils all served over a bed of rice. Prepare for your mind to be blown.

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©Carlsbad Cravings by CarlsbadCravings.com

Total Time: 23

Prep Time: 15

Cook Time: 8

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Ingredients

6 boneless skinless chicken thighs, trimmed

Rub

1 tablespoon olive oil
1 tsp EACH ground ginger, garlic pwdr
1/2 tsp EACH onion pwdr, salt
1/4 teaspoon pepper

Pomegranate Coconut Sauce

3/4 cup quality coconut milk (I like Chaokoh)
3/4 cup pomegranate juice
3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
2 tablespoons lime juice
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tsp EACH garlic pwdr, dried basil
1/2 tsp EACH onion pwdr, ground ginger
1/4 tsp EACH salt, pepper
1 1/2 teaspoons Sriracha/Asian hot red chili sauce (more or less to taste)

Garnish

1/2 cup peanuts, crushed (or more to taste)
1/3 cup sweetened coconut flakes (or more to taste)
3 tablespoons pomegranate seeds (or more to taste)
cilantro

Instructions

In a medium bowl, whisk together Pomegranate Coconut Sauce ingredients. Set aside
Mix Rub Ingredients together in a small bowl and rub all over chicken.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook 3-4 minutes per side or until cooked through. Remove chicken to plate.
Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken.
Garnish with desired toppings and serve over rice.

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14 Comments

Sabrina says

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Jen, you are genius! I never would have thought to put all these ingredients together but it sounds super yummy! Your Thai Sticky Orange Peanut Chicken is another one of my favorites I have to have at least once a month. I’m sure I’ll love this too. Thanks for all the delicious dinners!

- Jen says
  
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  You are too kind Sabrina, thank you! It really is a winning combo, I am excited for you to try it! I am so happy to hear you love the Orange Peanut Chicken so much. I haven’t made that in a while but now I think I need to :)! Thanks again, have a great weekend!
  
Hiliary says

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This is gorgeous! I love everything pomegranate! And I really hope I win the $$$!

- Jen says
  
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  Thank you so much Hilary! If you love pomegranate, I think you will especially love this! Good luck on the giveaway!
  
Bonita Siberry says

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Jen, I will make this soon, last night my husband wanted your 20 minute sun-dried Tomato Basil Shrimp pasta (his favourite) next to your Toasted Jalapeño Cheddar Burgers with BBQ & Mayo I make both twice a month…love your recipes…thanks again….Bonita

- Jen says
  
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  Hi Bonita, it is so good to hear from you! That is awesome you make both of those recipes twice a month – you probably make them better and faster than me now! Its always so fun to find new “go to” recipes you love! Hope you guys love this one too!
  
Diane says

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This recipe looks delicious and I am looking forward to making it soon. I have a question about the garnish, the recipe calls for 1/3 cup of coconut flakes twice and I wonder if another ingredient is actually needed instead or if 2/3 cup of coconut is correct. I hope you and your family have a wonderful Christmas!

- Jen says
  
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  Hi Diane, thanks for catching that typo! It should just be 1/3 cup coconut flakes but you can definitely use 2/3 if you wish 🙂 I will update the recipe – thank you so much! I hope you have a very Merry Christmas season as well!
  
Stephanie Phelps says

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This recipes look so amazing and all of yours always do! I look forward to making this next week!

- Jen says
  
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  You are too kind Stephanie, thank you! I am excited for you to try this next week, please let me know how you like it! Have a great weekend!
  
Laura says

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Finally got a chance to make this and it was SO good!!! I was shocked at how easy it was, too! Every recipe on this site is always a huge hit with my family. I added this to my ‘every winter’ list. Thank you so much for this recipe!!

- Jen says
  
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  YAY! I’m so happy you made this and it was such a hit! It’s an honor to make it “the list!” Thank you for making my recipes and taking the time to comment!
  
Mary says

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Made this tonite for a special dinner – fantastic for my group of foodies… the flavors are so rich and the hoisin sauce (which I have never used before) adds so much depth. Congratulations on a really unique recipe! Since I had a very big group, I quadrupled the recipe and after sauteing the chicken (used coconut oil, delish) I put the chicken in an 11 x17 pan, poured the sauce over, and then baked at 375 till bubbly. Worked great. Super over basmati with side of roasted asparagus. And there were my connoisseurs at the table, trying to guess the country of origin… Indonesia? Maylaysia? p.s. I did add a bit of tumeric to the sauce, just guessed it would even more yum.

- Jen says
  
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  I love that you made this exotic dish for all your friends! I’m so happy it was a hit! Great idea to bake it and to add turmeric – yum! Thanks Mary!