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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky, Thai-inspired coconut sauce with ginger and garlic. Finished with bright lime juice and cilantro for an aromatic, weeknight-ready skillet dinner.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to taste.
  2. Set the skillet on the stove and heat the coconut oil over medium-high heat until shimmering.
Sear and remove
  1. Place chicken skin-side down in the hot oil and sear for 6-7 minutes until golden.
  2. Flip the thighs and sear for 3 more minutes until golden; remove to a plate.
Build the aromatics
  1. Cook the diced onion in the same skillet for 3 minutes until softened.
  2. Add the garlic, grated ginger, and red pepper flakes and cook for 1 minute, stirring, until fragrant.
Simmer the coconut sauce
  1. Pour in the coconut milk and chicken broth, stir in the soy sauce, and bring the mixture to a simmer.
  2. Return the chicken skin-side up to the skillet, cover, and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F.
Finish and serve
  1. Stir in the lime juice and lime zest to brighten the sauce.
  2. Garnish with fresh cilantro and serve the chicken over jasmine rice with lime wedges.

Notes

Pro tip: keep the chicken skin-side down long enough to get a deep golden color—this helps the sauce taste richer once it simmers. Store leftovers in a sealed container in the fridge for up to 3 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because coconut sauce can separate slightly after thawing. For a lighter option, use light coconut milk (not full-fat), though the sauce will be less creamy.