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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared thighs simmered in a silky, aromatic coconut milk sauce with ginger and garlic. This Thai-inspired chicken skillet is fast enough for a weeknight dinner and finishes with bright lime and cilantro.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Pat dry before seasoning for best sear.
Seasonings
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 1 tsp turmeric Season to taste.
Sauté base
  • 2 tbsp coconut oil For searing and building flavor.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tsp red pepper flakes Adjust to heat preference.
Creamy sauce
  • 13.5 oz full-fat coconut milk One can.
  • 0.5 cup chicken broth Helps thin to a simmering sauce.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Stir in at the end.
  • 1 tsp lime zest Finish with zest for aroma.
Serving
  • 0.25 fresh cilantro Garnish.
  • 1 lime wedges Serve alongside.

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: pat the chicken dry before seasoning and searing to help the skin turn deeply golden. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth until warmed through. Freezing is not recommended because coconut milk can separate after thawing. For a lighter option, use light coconut milk (the sauce will be less creamy but still flavorful).