Go Back

Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden-seared bone-in thighs simmered in a silky coconut sauce infused with ginger and garlic. Thai-inspired flavors come together in an easy Asian chicken skillet, finished with bright lime and fresh cilantro.
Print Recipe Pin Recipe
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 thighs and seasoning
  • 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 onion small, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger grated
  • 1 tsp red pepper flakes
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
Serving
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

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 fragrant coconut sauce
  1. In the same skillet, cook diced onion over medium heat for 3 minutes.
  2. Add garlic, grated ginger, and red pepper flakes and cook for 1 minute, stirring until fragrant.
  3. Pour in coconut milk and chicken broth, then stir in soy sauce and bring the mixture to a simmer.
Simmer until tender and finish
  1. Return chicken skin-side up to the skillet, 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: sear the chicken without moving it to build a deeper golden crust, then simmer covered to keep the thighs juicy. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because coconut milk can separate after thawing. For a dairy-free variation, keep everything as written (it’s already dairy-free) and serve with cauliflower rice instead of jasmine rice if you want lower carbs.