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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky coconut sauce scented with ginger and garlic. This Thai-inspired chicken skillet is weeknight-friendly and finishes with lime juice, zest, and 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp turmeric to taste
Coconut chicken sauce
  • 2 tbsp coconut oil
  • 1 small onion finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger grated
  • 1 tsp red pepper flakes
  • 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
  • 0.25 fresh cilantro for serving
  • 0.25 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

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

Notes

For the best sauce texture, keep the simmer steady on medium-low once the chicken is returned—too vigorous can break the creamy coconut base. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because coconut milk can separate. For a lighter version, use light coconut milk (flavor slightly less rich) while keeping the same cooking times.