If there’s one dish that never fails to impress while keeping things ridiculously easy, it’s Creamy Coconut Chicken. Imagine tender, golden-seared chicken simmered in a rich, velvety coconut milk sauce infused with garlic, lime, and just the right touch of spice. It’s creamy, slightly tangy, and deeply satisfying—the kind of meal that makes you want to lick your plate clean.
I first stumbled upon this dish when I was hunting for something quick, easy, and way more exciting than plain old grilled chicken. Let’s be honest—chicken breasts can be boring if not handled right. But the moment I combined them with creamy coconut milk, a hit of lime, and some aromatic spices, I knew I had found a new staple for my weeknight dinner rotation.
This coconut chicken recipe is fast enough for a Tuesday night but fancy enough to serve guests. Whether you pile it over rice, scoop it up with naan, or keep it low-carb with cauliflower rice, it just works. Let’s get cooking!
Why This Recipe Works
- One Pan = Less Cleanup – Everything comes together in a single skillet.
- Incredibly Creamy, Yet Dairy-Free – Thank you, coconut milk!
- Perfect Balance of Flavors – Creamy, tangy, slightly sweet, and deeply savory.
- Quick & Easy – Ready in just 30 minutes with simple ingredients.
- Great for Meal Prep – Tastes even better the next day!
And if you’re on the hunt for more creamy chicken dishes, you’ll love this Creamy Garlic Chicken with Spinach.
Ingredients You’ll Need
For the Chicken:
- 2 large chicken breasts, sliced in half lengthwise
- 1 tsp paprika (adds warmth and color)
- ½ tsp salt (season generously!)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp coconut oil (or any cooking oil)
For the Sauce:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 cup full-fat coconut milk (trust me, don’t go for the light version)
- ½ cup chicken broth
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice (fresh is best!)
- 1 tsp brown sugar (balances the flavors)
- ½ tsp red chili flakes (optional, for a spicy kick)
Garnishes & Serving:
- Fresh cilantro
- Lime wedges
- Jasmine or basmati rice (or cauliflower rice for a low-carb option)
Step-by-Step Instructions
1. Prep & Season the Chicken
Start by slicing your chicken breasts in half so they cook faster and absorb more flavor. Season them with paprika, garlic powder, onion powder, and salt. Pro tip: Let them sit for 10 minutes while you prep the other ingredients—this helps the flavors absorb better.
2. Sear the Chicken
Heat coconut oil in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown, about 3-4 minutes per side. You don’t need to cook them through at this point—they’ll finish cooking in the sauce. Remove and set aside.
3. Sauté the Aromatics
In the same skillet (without cleaning it!), add the diced onions. Sauté until soft, then toss in the minced garlic and grated ginger. Stir for about a minute until fragrant—this is where the magic starts.
4. Build the Sauce
Pour in the chicken broth, lime juice, soy sauce, and brown sugar. Scrape up all those browned bits from the bottom of the pan (hello, extra flavor!). Let it simmer for 5 minutes.
5. Add the Coconut Milk
Slowly pour in the full-fat coconut milk, stirring gently to combine. Lower the heat and let it simmer for 5 minutes so it thickens slightly. If you like your sauce extra thick, let it go a bit longer.
6. Return the Chicken & Simmer
Nestle the seared chicken back into the skillet, spooning the sauce over the top. Cover and let everything cook together for another 5-7 minutes until the chicken is fully cooked.
7. Serve & Enjoy!
Garnish with fresh cilantro and lime wedges. Serve over fluffy rice, cauliflower rice, or even with warm naan bread.
Looking for a comforting pasta dish instead? Try this Marry Me Chicken Pasta—creamy, indulgent, and absolutely irresistible.
Serving Suggestions
This creamy coconut chicken pairs beautifully with:
- Fluffy jasmine or basmati rice (the sauce soaks in perfectly)
- Steamed or roasted veggies (like green beans or broccoli)
- Cauliflower rice or zoodles (if you’re keeping it low-carb)
- Warm naan or crusty bread (because mopping up the sauce is mandatory)
Recipe Tips & Variations
- For a thicker sauce: Let it simmer longer or add a teaspoon of cornstarch mixed with water.
- Want more veggies? Stir in bell peppers, mushrooms, or spinach.
- Make it spicier: Add extra chili flakes or a drizzle of sriracha.
- Need a gluten-free version? Use tamari instead of soy sauce.
- No coconut milk? Try cashew cream for a different twist.
For more coconut milk recipes, check out Serious Eats for great cooking inspiration.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dish tastes even better the next day as the flavors meld.
Can I freeze creamy coconut chicken?
Absolutely! Store in an airtight container for up to 2 months.
Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and work beautifully in this dish.
What can I substitute for coconut milk?
Heavy cream or cashew cream are great alternatives, but you’ll lose some of the coconut flavor.
For more expert cooking tips, visit Bon Appétit.
Creamy Coconut Chicken Recipe
Ingredients
- 2 large chicken breasts sliced in half lengthwise
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon coconut oil
- ½ onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 small chili pepper minced (optional)
- ½ cup chicken broth
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon brown sugar omit for keto
- Juice of 1 lime
- 1 can 13.5 oz full-fat coconut milk
- Fresh cilantro chopped (for garnish)
- Red chili flakes optional, for spice
- Lime wedges for serving
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.
- Sear the Chicken: Heat coconut oil in a large white enameled skillet over medium heat. Add the chicken and cook for 3-5 minutes per side until golden brown. Remove and set aside.
- Sauté the Aromatics: In the same skillet, add onions and cook until softened. Stir in garlic, ginger, and minced chili pepper, cooking until fragrant.
- Deglaze & Simmer: Pour in chicken broth, soy sauce, brown sugar, and lime juice, stirring well. Let simmer for 5 minutes to reduce slightly.
- Add the Coconut Milk: Stir in full-fat coconut milk and bring to a gentle simmer. Let the sauce thicken slightly.
- Return the Chicken: Place the seared chicken back into the skillet, covering it in the creamy sauce. Simmer for 5 more minutes until the chicken is fully cooked.
- Garnish & Serve: Top with fresh cilantro, red chili flakes, and lime wedges. Serve warm over rice, cauliflower rice, or steamed veggies.
Notes
- For a thicker sauce, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Make it keto-friendly by omitting the brown sugar.
- Use chicken thighs instead of breasts for extra juiciness, adjusting the cooking time accordingly.
- Add extra veggies like bell peppers, zucchini, or cherry tomatoes for a more balanced meal.
This creamy coconut chicken is the kind of meal that makes you feel like a pro chef without requiring hours in the kitchen. It’s rich, comforting, and packed with bold flavors, yet so simple to make. Whether you serve it over rice, with veggies, or even pasta, it’s guaranteed to be a hit.
Give it a try, and let me know how it turns out! Looking for more great recipes? Check out Food & Wine for endless inspiration.
Happy Cooking!
