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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden-seared thighs simmered in a fragrant coconut sauce with ginger, garlic, and lime. A silky Thai-inspired skillet dinner finished with cilantro for an aromatic, weeknight-ready texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs Use fresh or fully thawed chicken.
  • 0.5 tsp salt To taste; start with about 1/4-1/2 tsp.
  • 0.5 tsp black pepper To taste; freshly ground if possible.
  • 1 tsp garlic powder To taste; add to both sides of chicken.
  • 1 tsp turmeric To taste; for warm color.
Sauté base
  • 2 tbsp coconut oil For searing and skillet flavor.
  • 1 small onion Finely diced.
  • 4 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tsp red pepper flakes Adjust heat to taste.
Creamy coconut sauce
  • 1 can (13.5 oz) full-fat coconut milk Shake can well before using.
  • 0.5 cup chicken broth Low-sodium if you prefer.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Stir in at the end for brightness.
  • 1 tsp lime zest Zest before juicing if possible.
Serving
  • 0.25 cup fresh cilantro Chopped, for garnish.
  • 1 lime wedges Serve alongside.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric.
  2. Heat coconut oil in a large skillet over medium-high heat and 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 is browned, then remove from the skillet.
Build the aromatic base
  1. Cook the diced onion in the same skillet for 3 minutes, stirring, until softened.
  2. Add garlic, grated ginger, and red pepper flakes and cook for 1 minute until fragrant.
Simmer to creamy and tender
  1. Pour in coconut milk and chicken broth, stir in 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 chicken reaches 165°F and the sauce looks silky.
Finish and serve
  1. Stir in lime juice and lime zest, then garnish with fresh cilantro.
  2. Serve the coconut milk chicken over jasmine rice with lime wedges.

Notes

Pro tip: fully shake the coconut milk before adding so the sauce stays creamy instead of separated. Store leftovers in the refrigerator up to 4 days; freeze yes (up to 2 months) for best texture, thaw overnight and rewarm gently. Dietary swap: use low-sodium soy sauce and reduced-sodium chicken broth if you want a lighter, lower-salt version.