I’ve been making this creamy coconut milk chicken for years when I want something comforting but quick. Tender chicken simmered in a fragrant coconut sauce—brightened with lime and finished with cilantro—feels like a small celebration on a weeknight. It’s gentle enough for kids, flexible enough for busy cooks, and rich without being heavy.
If you enjoy creamy chicken recipes, you might also like a tangy dip I test on the regular for gatherings: buffalo chicken dip with cottage cheese.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, forgiving, and full-flavored. Using one skillet keeps cleanup easy, and a single can of coconut milk gives a silky sauce that clings to the chicken. It’s ideal for busy weeknights, light dinners with friends, or when you want a gluten-free, dairy-free main that still feels indulgent. The lime and cilantro add brightness so the dish never tastes too rich.
“Simple ingredients, big payoff—creamy, fragrant, and ready in under 30 minutes.”
How this recipe comes together
Start by softening onions and building an aromatic base with garlic and ginger. Sear seasoned chicken breasts to lock in juices, then simmer them gently in coconut milk until cooked through and the sauce reduces slightly. The whole process is short: sauté, brown, simmer, finish. Expect about 25–30 minutes from start to table if your chicken is pounded to even thickness.
What you’ll need
- 1 lb chicken breasts (about 2 medium breasts; pound to even thickness if thicker)
- 1 can coconut milk (full-fat for richer sauce, light for fewer calories)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Notes: boneless, skinless chicken thighs work well if you prefer darker meat (see Variations). If you want a thicker sauce, keep a little cornstarch on hand.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and cook, stirring occasionally, until the pieces are translucent and soft—about 4–6 minutes.
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Season the chicken breasts generously with salt and pepper. Add them to the skillet and cook until well-browned on the first side, about 4–5 minutes. Flip and brown the other side for 3–4 minutes.
- Pour in the coconut milk, bring the pan to a gentle simmer, then reduce the heat to medium-low. Cover partially and simmer until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced and thickened slightly—about 12–15 minutes depending on thickness.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lime. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Best ways to enjoy it
Serve this chicken over steamed jasmine rice or coconut rice to soak up the sauce. It’s equally lovely spooned over quinoa or served alongside sautéed greens like spinach or bok choy. For a low-carb plate, pair with cauliflower rice and a crisp cucumber salad. Top with extra cilantro, a squeeze of lime, and thinly sliced scallions for color and brightness.
How to store & freeze
Refrigerate cooled leftovers in an airtight container within two hours of cooking. Properly stored, it will keep 3–4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce is too thick. To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until the chicken is steaming hot and reaches 165°F (74°C) throughout.
Pro chef tips
- Pound thicker breasts to an even 3/4-inch thickness for uniform cooking.
- Don’t over-simmer: once the chicken hits 165°F, remove it to avoid dryness. The sauce will continue to reduce off heat if needed.
- If the sauce is too thin, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce until thickened.
- For more aromatics, add a small pinch of ground turmeric or a teaspoon of curry powder while sautéing the onion.
For another simple crowd-pleasing recipe I love to serve when entertaining, try this creamy dip variation: buffalo chicken dip with cottage cheese.
Creative twists
- Thai-inspired: add 1–2 tablespoons red curry paste when you add the garlic and ginger, and finish with Thai basil.
- Veg-packed: stir in sliced bell peppers or snap peas during the last 5 minutes of simmering.
- Spicy: add red pepper flakes or a drizzle of hot sauce to the sauce before serving.
- Lighter: use light coconut milk and serve with a big green salad.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes total if your chicken is even in thickness; 35 minutes if breasts are very thick.
Q: Can I use frozen chicken?
A: Thaw completely before cooking. Cooking from frozen increases surface browning problems and uneven doneness.
Q: Is this dairy-free?
A: Yes—coconut milk replaces dairy cream, making this recipe naturally dairy-free and suitable for lactose-intolerant diners.
Q: Can I make this in advance?
A: Yes. Fully cook, cool, and refrigerate for up to 3 days. Reheat gently on the stove and add a splash of water if the sauce tightens.
Q: What can I substitute for lime?
A: A mild vinegar like rice vinegar (a small splash) can add acidity, but lime provides the freshest, brightest finish.
Q: Can I use coconut cream instead of coconut milk?
A: Coconut cream will be richer and thicker; you may want to thin it with a little water or broth to reach the desired sauce consistency.
Conclusion
If you want a fast, comforting meal that feels a little special, this creamy coconut milk chicken is an easy winner—one skillet, pantry-friendly ingredients, and big flavor. For a similar one-pan approach and an alternate flavor profile, here’s a well-tested take: Creamy Coconut Milk Chicken Recipe (One-Skillet).
Print
Creamy Coconut Milk Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Dairy-Free
Description
A comforting one-skillet chicken dish simmered in a fragrant coconut sauce, brightened with lime and finished with cilantro.
Ingredients
- 1 lb chicken breasts (pounded to even thickness)
- 1 can coconut milk (full-fat or light)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and cook for 4–6 minutes until translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Season chicken breasts with salt and pepper; add to skillet and brown for 4–5 minutes on one side, then flip and brown the other side for 3–4 minutes.
- Pour in coconut milk, bring to a gentle simmer, then reduce heat and cover partially. Simmer for 12–15 minutes until chicken reaches 165°F (74°C) and sauce has thickened slightly.
- Taste and adjust seasoning; garnish with cilantro and serve with lime wedges.
Notes
Boneless, skinless chicken thighs can be used for darker meat. For a thicker sauce, keep cornstarch handy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Thai