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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared thighs nestled in a silky, Thai-inspired coconut sauce infused with ginger and garlic. Simmered until tender and finished with lime juice, lime zest, and fresh cilantro for an aromatic, weeknight chicken skillet 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: 680
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
seasonings
  • 0.25 tsp Salt, pepper, garlic powder, and turmeric To taste
aromatics and oils
  • 2 tbsp coconut oil
  • 1 onion small, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger grated
  • 1 tsp red pepper flakes
coconut sauce
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup chicken broth
  • 1 tbsp soy sauce
lime and garnish
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 0.25 cup fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: keep the sauce gently simmering (medium-low with the lid on) so the coconut milk stays silky instead of reducing too aggressively. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently in a skillet with a splash of broth. Freezing is not recommended because coconut milk can break slightly after thawing. For a lighter option, use lite coconut milk (not coconut cream) and reduce the broth by 1-2 tablespoons to help the sauce still cling to the chicken.