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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky coconut sauce with ginger, garlic, lime, and cilantro. This Thai-inspired chicken skillet is an easy weeknight coconut cream chicken dinner served over jasmine rice.
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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 Use thighs with skin for best browning.
Seasonings
  • 0.25 tsp salt Season both sides to taste.
  • 0.25 tsp pepper Season both sides to taste.
  • 0.5 tsp garlic powder Add to chicken seasoning mix.
  • 0.25 tsp turmeric Add to chicken seasoning mix.
Searing and aromatics
  • 2 tbsp coconut oil For crisping the chicken skin.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tsp red pepper flakes Adjust heat to taste.
Sauce
  • 1 can (13.5 oz) full-fat coconut milk Full-fat for a creamy sauce.
  • 0.5 cup chicken broth Helps thin and balance the coconut sauce.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Stir in at the end.
  • 1 tsp lime zest Stir in at the end.
Serving
  • 0.25 cup fresh cilantro Chop and garnish.
  • 1 lime wedges Serve alongside.

Equipment

  • 1 sheet pan

Method
 

Season the chicken
  1. Season bone-in skin-on chicken thighs with salt, pepper, garlic powder, and turmeric until evenly coated.
  2. Pat lightly if needed so the spice mix adheres to the chicken skin.
Sear the thighs
  1. Heat coconut oil in a large skillet over medium-high heat and sear the thighs skin-side down for 6-7 minutes until golden.
  2. Flip the thighs and sear for 3 more minutes, then remove to a plate.
Build the aromatics
  1. In the same skillet, cook diced onion for 3 minutes until softened.
  2. Add minced garlic, grated fresh ginger, and red pepper flakes and cook for 1 minute until fragrant.
Simmer in coconut sauce
  1. Pour in full-fat coconut milk and chicken broth, then stir in soy sauce and bring the mixture to a simmer.
  2. Return the thighs to the skillet 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 lime juice and lime zest to brighten the sauce.
  2. Garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

For extra silky sauce, keep the simmer gentle after adding coconut milk and broth, and avoid stirring aggressively while it thickens. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a skillet over low with a splash of broth if needed. Freezing is not recommended because coconut milk can split slightly after thawing. Dietary swap: use low-sodium soy sauce if you’re watching sodium.