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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared, skin-on thighs simmered in a silky coconut sauce scented with ginger and garlic. This Thai-inspired chicken skillet is aromatic, spoon-tender, and finished with lime zest and fresh 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use thighs for the richest, juiciest texture.
  • 1 salt
  • 1 pepper
  • 1 garlic powder
  • 1 turmeric
Sear base and aromatics
  • 2 tbsp coconut oil
  • 1 small onion, finely diced
  • 4 cloves garlic, 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
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 fresh cilantro Use for garnish.
  • 1 lime wedges Serve alongside.

Equipment

  • 1 sheet pan

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to coat evenly.
Sear the chicken
  1. Heat coconut oil in a large skillet over medium-high heat and place chicken skin-side down; sear for 6-7 minutes until golden.
  2. Flip the chicken and sear 3 more minutes until golden; remove to a plate.
Cook the aromatics
  1. Cook the diced onion in the same skillet for 3 minutes until softened.
  2. Add the garlic, grated ginger, and red pepper flakes, then cook for 1 minute until fragrant.
Simmer the coconut sauce
  1. Pour in the coconut milk and chicken broth, stir in the soy sauce, and bring 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, then garnish with fresh cilantro.
  2. Serve the coconut cream chicken over jasmine rice with lime wedges.

Notes

Pro tip: keep the skillet at a gentle simmer once the chicken goes back in so the coconut sauce stays silky and doesn’t break. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended because coconut milk sauces can change texture after thawing. For a lighter option, use lite coconut milk (expect a thinner sauce and adjust simmer time).