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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden-seared chicken thighs in a Thai-inspired, ginger-garlic coconut sauce. Simmered until tender and finished with lime zest and cilantro for a silky, aromatic 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
Seasonings
  • 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
To Serve
  • 0.25 fresh cilantro for serving
  • 1 lime wedges for serving
  • 0.5 cup jasmine rice for serving

Equipment

  • 1 sheet pan

Method
 

Season the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, and turmeric to taste.
  2. Pat seasoning lightly so it adheres to the skin, then set the chicken aside while you heat the skillet.
Sear the thighs
  1. Heat 2 tablespoons coconut oil in a large skillet over medium-high heat until shimmering.
  2. Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is deep golden.
  3. Flip the chicken and sear for 3 more minutes until the second side has color, then remove to a plate.
Build the aromatics
  1. In the same skillet, cook the diced small onion for 3 minutes until softened and slightly translucent.
  2. Add minced garlic, grated fresh ginger, and red pepper flakes, and cook for 1 minute until fragrant with visible bubbling at the edges.
Simmer the coconut sauce
  1. Pour in full-fat coconut milk and chicken broth, stirring well to dissolve any browned bits.
  2. Add soy sauce and bring the mixture to a simmer, with small bubbles breaking the surface.
  3. Return the chicken to the skillet skin-side up, cover, and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F and the sauce thickens slightly.
Finish and serve
  1. Stir in lime juice and lime zest, letting the sauce turn brighter and aromatic.
  2. Garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

For the best sauce texture, keep the simmer at medium-low once covered so the coconut milk stays silky and the chicken finishes evenly. Refrigerate leftovers in an airtight container for up to 3 days; freeze chicken in the sauce for up to 2 months (reheat gently to avoid separation). For a lighter option, use lite coconut milk (reduce richness) while keeping the simmer time the same for safe doneness.