Simple Peanut Butter Chicken made with crushed tomatoes, soy sauce, and garlic is quick and satisfying. Serve this rich, savory chicken over rice, noodles, or cauliflower rice for a family-friendly meal that disappears fast.
A Saucy, Savory, Asian-Inspired Chicken Recipe
If you enjoy chicken satay or butter chicken, this Peanut Butter Chicken will be a hit. Tender chicken thighs simmered and baked in a balanced sauce of crushed tomatoes, creamy peanut butter, garlic, coconut milk, and soy sauce create an easy, Asian-inspired weeknight dinner. It’s straightforward to prepare, uses pantry-friendly ingredients, and pairs beautifully with rice or noodles.
This recipe is ideal for busy evenings when you want something different but simple. It’s approachable for cooks of any skill level, delivers bold flavor, and makes a comforting meal without a lot of fuss.
What Is Peanut Butter Chicken Made Of?
The ingredient list is simple and mostly pantry staples. Here’s what you’ll need:
- Chicken: Boneless, skinless thighs work best for juiciness; breasts also work if you prefer.
- Soy Sauce or Tamari: For savory depth. Coconut aminos can be used as a lower-sodium option.
- Oil: A neutral oil or olive oil for browning the chicken.
- Salt and Pepper
- Crushed Tomatoes: Canned crushed tomatoes or tomato polpa make the sauce bright and tangy.
- Onion: Finely chopped.
- Coconut Milk: Full-fat gives the creamiest texture and best flavor.
- Chicken Stock: A little stock adds savory richness; water can be used in a pinch with extra seasoning.
- Peanut Butter: Creamy peanut butter blends into the sauce for its signature flavor.
- Garlic: Minced or pressed.
- Cornstarch: A small amount thickens the sauce; arrowroot or omitting it yields a looser sauce.
- Garnishes: Chopped green onions, roasted peanuts, and sliced red chilis brighten the finished dish.
How to Make It
The method is straightforward: marinate, blend the sauce, brown the chicken, simmer the sauce with onion, then bake. Follow these steps for consistent results.
- Preheat and Marinate: Preheat the oven to 375°F. Place the chicken thighs in a bowl, toss with tamari or soy sauce and a pinch of salt if desired, and let them sit while you prepare the other ingredients. Chop the onion and mince the garlic.
- Prepare the Sauce: Whisk the chicken stock and cornstarch until smooth. In a bowl, combine crushed tomatoes, peanut butter, coconut milk, the stock-cornstarch mixture, and minced garlic. Blend with an immersion blender or whisk thoroughly until smooth.
- Brown the Chicken: Heat a skillet over medium heat with a tablespoon of oil. Sear the chicken thighs 5–8 minutes until lightly golden. Transfer to a plate.
- Sauté Onion and Simmer Sauce: In the same skillet, add a little oil if needed and cook the chopped onion until translucent. Add the blended sauce and bring to a gentle simmer, then remove from heat.
- Bake: Pour the sauce into a baking dish, nestle the browned chicken into the sauce, and bake for about 20 minutes until the chicken reaches 165°F (it can be a few degrees higher for more tender thighs).
- Garnish and Serve: Top with chopped green onions, roasted peanuts, and sliced red chilis if desired. Serve immediately over rice, noodles, or cauliflower rice.
Tips for Success
Small adjustments make a big difference:
- Use no-stir peanut butter: Commercial, no-stir creamy peanut butter blends smoothly without separating the sauce.
- Adjust the heat: Add cayenne, crushed red pepper, or fresh chilis to spice the sauce to taste. Handle hot chilis carefully and wash hands after handling.
- Add curry: Stir in a bit of curry powder or paste while cooking the sauce for another flavor dimension.
- Protein swap: Chicken breasts work fine, though thighs are more forgiving and remain juicier when baked.
Yummy Serving Suggestions
Spoon the peanut butter chicken over basmati rice, cauliflower rice, or your favorite noodles. Recommended sides include:
- Naan: Indian flatbread pairs well with the saucy dish.
- Grilled Vegetables: Seasonal vegetables or skewers add color and texture.
- Sugar Snap Peas: Lightly roasted or steamed snap peas offer a fresh, crisp contrast.
How to Store and Reheat Leftovers
- Store: Refrigerate leftovers in an airtight container for up to four days.
- Reheat: Warm gently on the stove in a covered skillet over low heat until heated through to avoid drying the chicken.
Can I Freeze Peanut Butter Chicken?
- Yes. Freeze in a sealed freezer bag or airtight container for up to three months. Press out excess air before sealing and label with the date.
- Thaw overnight in the refrigerator before reheating.
Peanut Butter Chicken
Ingredients
- 8 boneless and skinless chicken thighs
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil
- Salt and pepper
- 10 ounces crushed tomatoes (tomato polpa)
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- ⅓ cup full-fat coconut milk
- ½ cup chicken stock or broth
- ½ cup creamy peanut butter
- 4 cloves garlic, minced
- ½ tablespoon cornstarch
- Green onions, for garnish (optional)
- Roasted salted peanuts, for garnish (optional)
- Red chilis, for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Place the chicken thighs in a bowl, add tamari or soy sauce and a pinch of salt, and set aside to marinate.
- Chop the onion and mince the garlic.
- Whisk the chicken stock and cornstarch together until smooth.
- In a large bowl, combine crushed tomatoes, peanut butter, coconut milk, the stock-cornstarch mixture, and garlic. Blend until smooth.
- Heat a skillet over medium and brown the chicken for 5–8 minutes until lightly golden. Remove and set aside.
- Sauté the chopped onion in the same skillet until translucent, add the blended sauce, and bring to a simmer. Remove from heat.
- Pour the sauce into a baking dish, arrange the chicken in the sauce, and bake for about 20 minutes.
- Check that the chicken reaches 165°F. Garnish with spring onions, red chilis, and roasted peanuts. Serve hot.
Nutrition
Carbohydrates: 21 g |
Protein: 43 g |
Fat: 31 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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