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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden-seared chicken thighs simmered in a silky, ginger-garlic coconut sauce. Thai-inspired and skillet-cooked for an easy coconut chicken dinner with bright lime and fresh cilantro on top.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasoning and searing
  • 1 salt
  • 1 pepper
  • 1 garlic powder
  • 1 turmeric
  • 2 tbsp coconut oil
Aromatics
  • 1 small onion finely diced
  • 4 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp red pepper flakes
Creamy 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
To serve
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and sear
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, and turmeric to taste.
  2. Heat the 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; remove to a plate.
Build the aromatic base
  1. Cook the diced small onion in the same skillet for 3 minutes until softened.
  2. Add the minced garlic, grated fresh ginger, and red pepper flakes and cook for 1 minute until fragrant.
Simmer in the creamy 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, 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 to brighten the sauce.
  2. Garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

Pro tip: Keep the lid on during the medium-low simmer to help the thighs stay juicy and the sauce cling to the chicken. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stove until warmed through. Freezing is not recommended because coconut sauces can break when thawed. For a dairy-free swap that stays true to the flavor, use coconut milk as written (no substitutions needed) and serve with cauliflower rice if you want a lower-carb option.