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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky, aromatic coconut milk sauce infused with ginger and garlic. This Thai-inspired chicken skillet is quick for a weeknight dinner, finished with bright lime and fresh cilantro.
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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 seasonings
  • 4 bone-in skin-on chicken thighs Use chicken thighs for best sear and juiciness.
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 0.5 tsp turmeric Season to taste.
Aromatics and sauce base
  • 2 tbsp coconut oil For searing the chicken.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tsp red pepper flakes Adjust heat to taste.
  • 1 can (13.5 oz) full-fat coconut milk Use full-fat for a creamy sauce.
  • 0.5 cup chicken broth Helps loosen and simmer the sauce.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Add at the end to keep it bright.
  • 1 tsp lime zest Add at the end for aroma.
For serving
  • 1 fresh cilantro Chopped or torn, to garnish.
  • 1 lime wedges Serve on the side.

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. Pat lightly so the coating sticks.
  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. Visual cue: the skin should look crisp and deep golden.
  3. Flip and sear the chicken for 3 more minutes. Visual cue: the second side should also develop golden color before removing.
  4. Remove the chicken from the skillet and set aside. Leave any fond and drippings in the pan for flavor.
Build the coconut milk sauce
  1. Cook the diced onion in the same skillet for 3 minutes until softened. Visual cue: edges become slightly translucent.
  2. Add minced garlic, grated ginger, and red pepper flakes and cook for 1 minute. Visual cue: fragrant aroma should bloom without browning the garlic.
  3. Pour in the coconut milk and chicken broth, then stir in soy sauce and bring to a simmer. Visual cue: the sauce should start bubbling around the edges.
Simmer and finish
  1. Return the chicken skin-side up to the skillet. Nestle thighs into the sauce so they partially submerge.
  2. Cover and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F. Visual cue: the chicken is cooked through and the sauce looks creamy and lightly thickened.
  3. Stir in the lime juice and lime zest. Visual cue: the sauce becomes brighter and more aromatic.
  4. Garnish with fresh cilantro and serve with lime wedges over jasmine rice. Visual cue: fresh green cilantro sits on top and the sauce looks ivory-golden and silky.

Notes

Pro tip: keep the chicken skin-side down undisturbed during the first sear so it crisps and stays golden. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because the coconut sauce may separate when thawed. Dietary swap: for a dairy-free option this is already suitable; for a gluten-free version, use gluten-free soy sauce.