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Creamy Coconut Milk Chicken

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

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasonings
  • 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 small onion finely diced
  • 4 garlic 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
  • 1 Fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to taste. Pat to help the spices adhere.
  2. Heat coconut oil in a large skillet over medium-high heat until shimmering. Sear the chicken skin-side down for 6-7 minutes until golden.
  3. Flip the chicken and sear for 3 more minutes until the second side looks browned. Remove the chicken to a plate.
Build the coconut sauce
  1. Cook the diced onion in the same skillet for 3 minutes until softened. Stir as needed to prevent browning.
  2. Add minced garlic, grated ginger, and red pepper flakes and cook for 1 minute. Cook just until fragrant, not scorched.
  3. Pour in coconut milk and chicken broth, then stir in soy sauce. Bring the mixture to a gentle simmer.
Simmer and finish
  1. Return the chicken skin-side up to the skillet and cover. Simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F.
  2. Uncover and stir in lime juice and lime zest. Cook for 1 minute to brighten the sauce.
  3. Garnish with fresh cilantro and serve immediately over jasmine rice with lime wedges. The sauce should look ivory-golden and silky, coating the chicken.

Notes

Pro tip: Keep the simmer gentle after adding coconut milk so the sauce stays silky instead of breaking. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove until warmed through. Freeze yes—freeze the cooked chicken and sauce up to 2 months, then thaw overnight in the fridge and reheat slowly. For a lighter option, use light coconut milk (expect a slightly less rich, less creamy texture).