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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs nestled in a fragrant, silky coconut sauce infused with ginger and garlic. This Thai-inspired chicken skillet simmers until tender and finishes bright with lime, fresh cilantro, and a glossy golden finish.
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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
  • 4 bone-in skin-on chicken thighs Pat dry for better browning.
Seasonings
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 turmeric To taste.
Aromatics and sauce
  • 2 tbsp coconut oil Use for searing.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tsp red pepper flakes Adjust for heat.
  • 13.5 oz full-fat coconut milk One can.
  • 1 cup chicken broth Add for simmering.
  • 1 tbsp soy sauce For savory depth.
  • 1 tbsp lime juice Added at the end.
  • 1 tsp lime zest Added at the end.
  • 1 fresh cilantro For garnish.
  • 1 lime wedges Serve alongside.

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 until evenly coated.
  2. Heat the coconut oil in a large skillet over medium-high heat; sear the chicken skin-side down for 6-7 minutes until the skin is golden.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the coconut-ginger sauce
  1. Cook the diced onion in the same skillet for 3 minutes, stirring until softened.
  2. Add the minced garlic, grated ginger, and red pepper flakes, and cook for 1 minute until fragrant.
  3. Pour in the coconut milk and chicken broth, stir in the soy sauce, and bring the mixture to a simmer.
Simmer until tender and finish
  1. Return the chicken to the skillet skin-side up, cover, and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F.
  2. Stir in the lime juice and lime zest, then garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

For the best sauce texture, keep the simmer at medium-low once covered so the coconut milk stays silky instead of breaking. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is okay, but the sauce may thicken—stir in a splash of broth when reheating. For a dairy-free option it’s already naturally dairy-free; for lower heat, reduce or omit the red pepper flakes.