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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared thighs simmered in a silky Thai-inspired coconut sauce with ginger, garlic, lime, and cilantro. The skillet method delivers aromatic depth and tender, juicy chicken for an easy weeknight coconut chicken dinner.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 bone-in skin-on chicken thighs
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 turmeric to taste
Aromatics and sauce base
  • 2 tbsp coconut oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 13.5 oz full-fat coconut milk 1 can (13.5 oz)
  • 1 p chicken broth 1/2 cup
Seasoning and finishing
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 fresh cilantro and lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to taste.
  2. Heat coconut oil in a large skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until golden.
  3. Flip the chicken and sear for 3 more minutes until golden, then remove to a plate.
Build the aromatic coconut sauce
  1. In the same skillet, cook the diced onion for 3 minutes until softened.
  2. Add garlic, grated ginger, and red pepper flakes and cook for 1 minute, stirring until fragrant.
  3. Pour in the coconut milk and chicken broth, then stir in soy sauce and bring the mixture to a simmer.
Simmer until tender and finish
  1. Return the chicken to the skillet skin-side up, cover, and simmer over medium-low for 18-20 minutes until internal temperature reaches 165°F.
  2. Stir in the lime juice and lime zest, then garnish with fresh cilantro and serve over jasmine rice.

Notes

Pro tip: Keep the simmer at medium-low once covered so the coconut sauce stays silky and doesn’t break. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because coconut sauces can separate when thawed. For a lighter option, use light coconut milk (expect a thinner, less creamy sauce).