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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared skin-on thighs nestled in a silky coconut sauce infused with ginger and garlic. This Thai-inspired chicken skillet simmers until the chicken reaches 165°F, then finishes with lime juice, lime zest, and fresh cilantro for a fragrant, spoonable 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 before seasoning so the skin browns.
  • 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.
Aromatics and sauce
  • 2 tbsp coconut oil For searing the chicken.
  • 1 small onion, finely diced Use a small onion.
  • 4 clove garlic, minced About 4 cloves.
  • 1 tbsp fresh ginger, grated Freshly grated.
  • 1 tsp red pepper flakes Adjust heat to taste.
  • 1 can (13.5 oz) full-fat coconut milk Stir well before adding if separated.
  • 0.5 cup chicken broth Adds body and helps 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.
  • 1 fresh cilantro Garnish right before serving.
  • 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. Make sure both the skin and exposed flesh are evenly coated.
  2. Heat coconut oil in a large skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until golden. You should see crisping skin and deep golden color around the edges.
  3. Flip the chicken and sear for 3 more minutes. The second side should look browned but not burned.
  4. Remove the chicken from the skillet and set aside. Keep any juices collected on the plate for the sauce later.
Build the coconut sauce
  1. Add the diced onion to the same skillet and cook for 3 minutes. Stir until softened and glossy.
  2. Add the minced garlic, grated ginger, and red pepper flakes, then cook for 1 minute. The mixture should smell aromatic and slightly toasted, not scorched.
  3. Pour in the full-fat coconut milk and chicken broth, then stir in soy sauce and bring to a simmer. The sauce should turn ivory-golden and look silky.
Simmer and finish
  1. Return the chicken to the skillet skin-side up. Nestle the thighs into the sauce so they steam while browning stays on top.
  2. Cover and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F. The sauce should gently bubble and thicken slightly around the chicken.
  3. Stir in the lime juice and lime zest. The sauce will brighten and look more vibrant.
  4. Garnish with fresh cilantro and serve with lime wedges over jasmine rice. Spoon extra silky coconut sauce over the chicken and rice.

Notes

Pro tip: Keep the heat at medium-high for searing so the skin browns; for the simmer, go medium-low and cover to keep the thighs juicy. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stovetop until hot. Freezing is not recommended because coconut milk sauce can separate on thawing. For a dairy-free option, this recipe is naturally dairy-free; for lower-sodium, use low-sodium soy sauce and reduce added salt to taste.