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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky, aromatic coconut sauce with ginger and garlic. Finished with lime juice, zest, and fresh cilantro for a Thai-inspired weeknight chicken skillet.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Pat dry before seasoning so the skin sears golden.
Seasonings
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 1 tsp garlic powder
  • 0.5 tsp turmeric
For cooking
  • 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 Use full-fat for a creamy, silky sauce texture.
  • 0.5 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
Serving
  • 2 tbsp fresh cilantro and lime wedges for serving Reserve extra cilantro and wedges for topping at the table.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Pat the bone-in skin-on chicken thighs dry, then season all over with salt, pepper, garlic powder, and turmeric.
  2. Heat coconut oil in a large skillet over medium-high heat, then sear the chicken skin-side down for 6-7 minutes until golden.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the aromatic base
  1. Add the diced onion to the same skillet and cook for 3 minutes.
  2. Stir in the minced garlic, grated ginger, and red pepper flakes, then cook for 1 minute until fragrant.
Simmer in creamy coconut sauce
  1. Pour in the full-fat coconut milk and chicken broth, then stir in the soy sauce and bring the mixture to a simmer.
  2. Return the chicken skin-side up to the skillet, 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 remove from heat.
  2. Garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

For the creamiest sauce, don’t boil hard after adding coconut milk—keep it at a gentle simmer and simmer covered for even cooking. Refrigerate leftovers in a sealed container for up to 3 days; rewarm on the stove over low until hot through. Freezing: yes, for up to 2 months, though the sauce may thicken and loosen with reheating. For a lower-sodium option, use low-sodium chicken broth and soy sauce or tamari.