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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs and a silky coconut sauce infused with ginger, garlic, lime, and soy. This Thai-inspired chicken skillet simmers until juicy and tender, then finishes with 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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs Chicken thighs for searing and simmering until 165°F.
seasonings
  • Salt, pepper, garlic powder, and turmeric to taste Season the chicken evenly before searing.
cooking aromatics
  • 2 tbsp coconut oil Used to sear the chicken skin-side down.
  • 1 small onion, finely diced Adds sweetness and body to the sauce.
  • 4 cloves garlic, minced Aromatics for the coconut sauce.
  • 1 tbsp fresh ginger, grated Bright, peppery ginger flavor.
  • 1 tsp red pepper flakes A gentle kick to balance the richness.
coconut sauce
  • 1 can (13.5 oz) full-fat coconut milk Creates the creamy base.
  • 0.5 cup chicken broth Helps loosen the sauce and simmer the chicken.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Finishes with brightness.
  • 1 tsp lime zest Adds lime aroma to the sauce.
serving
  • Fresh cilantro and lime wedges for serving Garnish and extra lime to brighten each bite.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to taste. Pat to help spices adhere.
  2. Heat coconut oil in a large skillet over medium-high heat, then place chicken skin-side down and cook 6-7 minutes until golden. Keep heat steady so the skin crisps without burning.
  3. Flip the thighs and sear for 3 more minutes. Transfer to a plate while you build the sauce.
Build the coconut ginger-garlic sauce
  1. Add the diced onion to the same skillet and cook for 3 minutes. Stir until softened and fragrant.
  2. Add garlic, grated ginger, and red pepper flakes, then cook for 1 minute. Cook just until fragrant, not browned.
  3. Pour in full-fat coconut milk and chicken broth, stir in soy sauce, and bring to a simmer. Scrape up any browned bits for extra flavor.
Simmer until tender and finish
  1. Return the chicken thighs to the skillet skin-side up. Nestle them into the sauce so they cook evenly.
  2. Cover and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F. Check that the sauce stays gently bubbling, not rapidly boiling.
  3. Stir in lime juice and lime zest, then turn off the heat. Taste and ensure the sauce is bright and aromatic.
  4. Garnish with fresh cilantro and serve over jasmine rice with lime wedges. Spoon the ivory-golden sauce over the chicken at the table.

Notes

Pro tip: keep the sauce at a gentle simmer after adding the coconut milk so it turns silky instead of separating. Store leftovers in the fridge up to 3-4 days; reheat in a skillet on low with a splash of broth to loosen. Freezing is not recommended because coconut-based sauces can change texture after thawing. For a dairy-free swap, use the same recipe as written (it’s already naturally dairy-free) and choose low-sodium soy sauce if desired.