Skillet Chicken with Green Curry Sauce

By Samantha Binkley

This is a winner chicken dinner if I ever tasted one.  Its great for a weeknight meal and you can make it for two, four or six easily. I often get bored with chicken, repeating the same recipe over and over again. This recipe is different, mainly because the chicken is not cooked in the sauce, so the curry flavor is not all consuming. The fresh carrots and broccolini are steamed and then added to the pan.  They add color and nutrients to the dish.

Tip: I usually slice a chicken breast horizontally to make two breasts out of a very thick piece and also for consistency in sizes.


For the Chicken

  • 2
    medium sized organic chicken breasts
  • 2
    tbsp olive oil (separated)
  • 1
  • 6
    small multicolored carrots, peeled
  • 1
    bunch broccolini
  • Salt and Pepper
  • lemon slices for garnish

For the Sauce

  • 1
    14 oz can organic coconut milk
  • 1
    tbsp green curry paste
  • 1
    tbsp fish sauce
  • ½
    cup chicken stock
  • juice of one lemon
  • salt and pepper to taste


  1. Season the chicken with the Let the Good Thymes Roll spice blend, salt, and black pepper. Be sure to rub the seasonings on both sides of the breasts, then set aside.

  2. Steam the carrots and broccolini separately. They should be slightly crunchy when done. For carrots, this could take 5 minutes and for the broccolini,  2.5 minutes. Set both vegetables aside.

Make the Sauce

  1. Heat a saucepan over medium heat. Add the coconut milk and bring to a low boil.
  2. Add the green curry paste and stir until it dissolves.
  3. Add the chicken stock, fish sauce and lemon juice. Cover and allow to simmer for 10 minutes.

For the Chicken

  1. Heat a large skillet on the stovetop over medium-high heat. Add one tablespoon of the olive oil.
  2. When the pan is sufficiently hot and the oil begins to shimmer, add the seasoned chicken and allow to cook for 5-7 minutes per side. If you have thicker pieces of chicken, cook for longer until the temp measures 165 ºF.
  3. When cooked through, remove from the pan and reduce the heat  

  4. Add the last tablespoon of olive oil to the same pan along with the vegetables and sauté (continually stirring so they don't scorch) for two minutes
  5. Add two cups of the prepared curry sauce to the vegetables
  6. Nestle the chicken back into the pan between the vegetables
  7. Garnish with lemon slices and voila!