New York Times Top 50 Recipes
New York Times Top 50 Recipes is a medium American recipe that serves 4. 560 calories per serving. Recipe by Reid's Test Kitchen on YouTube.
Prep: 5 min | Cook: 33 min | Total: 48 min
Cost: $9.24 total, $2.31 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless; butterflied and seasoned)
- 0.5 cup All-Purpose Flour (for dredging the chicken)
- 2 tablespoons Olive Oil (extra virgin)
- 2 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 0.25 teaspoon Red Pepper Flakes
- 0.5 cup Chicken Stock (low‑sodium)
- 1 cup Light Coconut Milk (canned, light version)
- 0.25 cup Sundried Tomatoes (chopped)
- 2 cups Fresh Spinach (roughly chopped)
- 2 tablespoons Heavy Cream (for extra richness)
- 8 ounces Pasta (any short pasta such as penne or farfalle)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare the chicken
Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until an even thickness; season both sides with salt and pepper, then dredge in flour, shaking off excess.
Time: PT5M
Sear the chicken
Heat the large skillet over medium heat, add olive oil, and sear the chicken cutlets 3‑4 minutes per side until golden brown.
Time: PT8M
Temperature: medium
Rest the chicken
Transfer the seared chicken to a plate and keep warm while you build the sauce.
Time: PT1M
Sauté garlic
Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Time: PT1M
Temperature: medium
Build the sauce base
Stir in tomato paste, dried oregano, and red pepper flakes; cook, stirring, for 1 minute to develop flavor.
Time: PT1M
Temperature: medium
Deglaze and reduce
Pour in chicken stock, deglazing the pan by scraping the fond, then simmer until the liquid reduces by about half, roughly 3 minutes.
Time: PT4M
Temperature: medium
Add coconut milk
Stir in the light coconut milk and bring to a gentle simmer for 2 minutes; avoid a hard boil to keep the milk from curdling.
Time: PT3M
Temperature: medium
Incorporate sundried tomatoes and spinach
Add the chopped sundried tomatoes and fresh spinach; cook, stirring, until the spinach wilts, about 2 minutes.
Time: PT3M
Temperature: medium
Finish the sauce
Stir in heavy cream, return the chicken cutlets to the skillet, coat them with the sauce and heat through for another 2 minutes.
Time: PT3M
Temperature: medium
Cook the pasta
While the sauce simmers, bring a large pot of salted water to a boil, add the pasta and cook according to package directions (8‑10 minutes). Drain, reserving ¼ cup of pasta water.
Time: PT10M
Temperature: boiling
Plate and serve
Toss the cooked pasta with the sauce and chicken, plate, and garnish with extra sundried tomato strips or fresh herbs if desired.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 32g
- Carbohydrates
- 55g
- Fat
- 22g
- Fiber
- 5g
Dietary info: Can be made dairy‑free by using coconut cream instead of heavy cream., Use gluten‑free pasta and flour for a gluten‑free version.
Allergens: Dairy, Coconut, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey cutlets, Boneless chicken thighs
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
- Instead of Red Pepper Flakes: Cayenne pepper (pinch)
- Instead of Chicken Stock: Vegetable stock
- Instead of Light Coconut Milk: Regular coconut milk (use less)
- Instead of Sundried Tomatoes: Sun‑dried tomato oil (1 tbsp)
- Instead of Fresh Spinach: Baby kale
- Instead of Heavy Cream: Half‑and‑half, Coconut cream
- Instead of Pasta: Gluten‑free pasta
Equipment Needed
- Cutting Board
- Chef's Knife
- Meat Mallet
- Shallow Dish
- Large Skillet
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Large Pot
- Colander
- Tongs
Critical Steps — Do Not Skip
- Butterflying and seasoning the chicken ensures even cooking and flavor absorption.
- Deglazing the pan and reducing the stock concentrates the sauce’s depth.
- Adding spinach just before finishing preserves its bright color and texture.
Chef Tips from the Video
- Pat the flour‑coated chicken with a paper towel before searing to prevent excess flour from burning.
- Reserve a splash of pasta cooking water; it helps emulsify the sauce and gives a silkier texture.
- For extra depth, add a splash of white wine after deglazing before the stock.
Troubleshooting
Sauce is too thin after adding coconut milk.
Simmer a few minutes longer to reduce, or whisk in a teaspoon of flour slurry (flour mixed with cold water).
Sauce becomes grainy or separates.
Reduce heat to low, whisk continuously, and avoid boiling the coconut milk.
Chicken is dry.
Do not over‑cook; sear until golden then finish cooking only in the sauce for a few minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to pasta texture; if needed, freeze sauce only for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared up to a day ahead; reheat gently and add fresh spinach just before serving.
- Seasoned, butterflied chicken can be kept refrigerated for 12 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of creamy tomato coconut chicken in American cuisine?
While not a traditional classic, the dish reflects modern American comfort food trends that blend Italian‑style tomato sauces with tropical ingredients like coconut milk, showcasing the multicultural influences in contemporary home cooking.
What are the traditional regional variations of tomato‑coconut chicken in the United States?
In the Pacific Northwest, chefs often pair coconut milk with salmon rather than chicken. In Southern cooking, a similar dish might use heavy cream instead of coconut milk, creating a richer gravy. The version on Reid's Test Kitchen combines both for a unique twist.
How is creamy tomato coconut chicken traditionally served in American households?
It is typically served over a bed of pasta or rice, accompanied by a simple green salad or steamed vegetables, making it a hearty, one‑pan family dinner.
What occasions or celebrations is creamy tomato coconut chicken associated with in American culture?
Because it is quick yet feels indulgent, the dish is popular for weeknight family meals, casual gatherings, and even as a comforting option for holiday leftovers.
What authentic traditional ingredients are used in creamy tomato coconut chicken versus acceptable substitutes?
The authentic recipe calls for light coconut milk, sundried tomatoes, and fresh spinach. Substitutes include regular coconut milk (use less), sun‑dried tomato oil, or kale in place of spinach, allowing flexibility without losing the core flavor profile.
What other American dishes pair well with creamy tomato coconut chicken?
Serve it alongside garlic‑roasted broccoli, a crisp Caesar salad, or buttery garlic bread to complement the rich sauce and add texture contrast.
What makes creamy tomato coconut chicken special or unique in American cuisine?
The combination of tangy tomato paste, sweet coconut milk, and the umami of sundried tomatoes creates a layered flavor that is both familiar and exotic, setting it apart from standard tomato‑based chicken pasta dishes.
What are the most common mistakes to avoid when making creamy tomato coconut chicken?
Common errors include over‑cooking the chicken, burning the garlic, and boiling the coconut milk too vigorously, which can cause curdling. Follow the timing cues and keep the heat at medium to prevent these issues.
Why does this recipe use coconut milk instead of more cream for the sauce?
Coconut milk adds a subtle sweetness and lightness while keeping the sauce silky without the heaviness of full‑fat cream, balancing the acidity of the tomato paste and the richness of the chicken.
What does the YouTube channel Reid's Test Kitchen specialize in?
Reid's Test Kitchen focuses on testing popular and trending recipes, providing honest, step‑by‑step reviews, and offering practical tips for home cooks who want to replicate restaurant‑quality dishes at home.
How does the YouTube channel Reid's Test Kitchen's approach to American comfort food differ from other cooking channels?
Reid's Test Kitchen emphasizes data‑driven rankings, often cooking the most reviewed recipes from sources like the New York Times, and highlights the science behind each step, whereas many channels focus more on storytelling or visual flair.
Last updated: September 2, 2026
