Craving a delicious, restaurant-quality meal that’s ready in under 30 minutes? This Creamy Coconut Milk Chicken is your new weeknight hero. It’s a one-pan wonder featuring tender chicken simmered in a rich, fragrant coconut sauce that’s simply irresistible. Forget complicated recipes; this dish delivers maximum flavor with minimal effort, making it a perfect solution for busy evenings when you want something special without the stress.
We developed this recipe to be both incredibly simple and packed with flavor. The magic lies in the balance of creamy coconut milk, aromatic garlic and ginger, and a touch of savory soy sauce. It’s a dish that feels indulgent yet comes together faster than takeout. Let’s get cooking!
Why This Creamy Coconut Milk Chicken Recipe is a Must-Try
You’re going to fall in love with this recipe, and here’s why it will become a staple in your dinner rotation.
- Incredibly Fast: From prep to plate, this entire meal is ready in just 30 minutes. It’s the ultimate answer to the “what’s for dinner?” question on a busy night.
- One-Pan Meal: We love a recipe that minimizes cleanup. Everything cooks in a single skillet, saving you time and effort.
- Rich & Flavorful: The sauce is the star here—perfectly creamy, savory, and fragrant. It coats every piece of chicken for a truly satisfying bite. For another one-pan favorite, check out this amazing Garlic Butter Chicken Dump Bake.
- Versatile & Customizable: This recipe is a fantastic base for creativity. You can easily add vegetables, adjust the spice level, or even swap the protein to make it your own.
The Simple Ingredients You’ll Need
This recipe uses pantry staples to create its incredible flavor. Here’s what you’ll need to gather.
For the Chicken
- Chicken Breasts: We use boneless, skinless chicken breasts cut into bite-sized pieces for quick cooking. You can also use chicken thighs.
- Olive Oil: For searing the chicken and sautéing the aromatics.
- Salt and Pepper: To season the chicken and enhance the overall flavor.
For the Creamy Coconut Sauce
- Full-Fat Coconut Milk: This is non-negotiable for the creamiest, richest sauce. Do not use light coconut milk, as it can result in a thin, watery consistency.
- Garlic and Ginger: Freshly minced garlic and ginger create the aromatic foundation of the sauce.
- Soy Sauce: Adds a deep, savory, umami flavor. Use tamari for a gluten-free option.
- Lime Juice: A squeeze of fresh lime juice at the end brightens up all the flavors.
- Optional: A teaspoon of cornstarch mixed with water to create a slurry if you prefer an extra-thick sauce.
Step-by-Step Instructions for Perfect Coconut Chicken
Follow these simple steps to create your delicious Creamy Coconut Milk Chicken.
- Prepare the Chicken: Pat the chicken breast dry with paper towels and cut it into 1-inch cubes. Season generously with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and ginger to the same skillet and cook for about 30 seconds, or until fragrant, stirring constantly to prevent burning.
- Create the Sauce: Pour the can of full-fat coconut milk into the skillet, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce.
- Simmer: Bring the sauce to a gentle simmer (do not boil) and let it cook for 4-5 minutes, allowing it to thicken slightly. If you want it thicker, now is the time to add a cornstarch slurry.
- Combine and Finish: Return the cooked chicken to the skillet. Stir everything together to coat the chicken in the creamy sauce. Let it warm through for another minute. Finish by stirring in the fresh lime juice.
- Serve: Garnish with fresh cilantro or parsley and serve immediately.
Pro Tips for the Creamiest Coconut Sauce
Achieving that perfect, luscious sauce is easy with these expert tips.
- Use Full-Fat Coconut Milk: It’s the key to a rich, creamy sauce that won’t break or become watery. The fat content is essential for texture and flavor.
- Don’t Boil the Sauce: After adding the coconut milk, keep it at a gentle simmer. Boiling can cause the coconut milk to separate or curdle.
- Scrape the Pan: Don’t miss out on the “fond”—the browned bits left in the pan after searing the chicken. They are packed with flavor and will dissolve into your sauce.
- Brighten with Acidity: The final squeeze of lime juice is crucial. It cuts through the richness of the coconut milk and makes all the flavors pop.
Delicious Variations to Try
While this Creamy Coconut Milk Chicken is fantastic as is, it’s also incredibly easy to customize.
- Add Vegetables: Make it a complete meal by adding vegetables like spinach, sliced bell peppers, broccoli florets, or snap peas during the last few minutes of simmering.
- Make it Spicy: For a kick of heat, add a pinch of red pepper flakes, a teaspoon of sriracha, or a bit of your favorite curry paste along with the garlic and ginger.
- Switch the Protein: This sauce works wonderfully with shrimp, tofu, or even chickpeas for a vegetarian option. If you love chicken and cheese, try our Hot Honey Feta Chicken recipe.
What to Serve with Your Chicken
This dish pairs beautifully with a variety of sides that can soak up the delicious coconut sauce.
- Rice: Serve over fluffy jasmine or basmati rice.
- Noodles: Rice noodles or even linguine are great options.
- Low-Carb: For a healthier alternative, serve with cauliflower rice or zucchini noodles.
For a cheesy side dish that everyone will love, consider our Parmesan Garlic Rice.
Storage and Reheating Instructions
This recipe is great for leftovers! Here’s how to store and reheat it properly.
- To Store: Let the chicken cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
- To Reheat: Gently reheat on the stovetop over low heat until warmed through. Avoid microwaving if possible, as it can sometimes alter the texture of the coconut sauce.
- Freezing: We don’t recommend freezing this dish, as coconut milk-based sauces can become grainy and separate upon thawing.
Frequently Asked Questions
Absolutely! Chicken thighs work beautifully in this recipe. They may take a few extra minutes to cook through, so ensure they reach an internal temperature of 165°F (74°C).
We strongly recommend using full-fat coconut milk for the best results. Light coconut milk has a much higher water content and will result in a thin, less flavorful sauce that is more prone to separating.
For a thicker sauce, you can create a cornstarch slurry. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth, then stir it into the simmering sauce. Let it cook for another minute until it has thickened.
As written, this recipe is savory and fragrant, not spicy. However, you can easily add a kick of heat by including 1/2 teaspoon of red pepper flakes or a bit of sriracha along with the garlic and ginger.
This dish is fantastic served over jasmine or basmati rice, rice noodles, or with a side of naan bread to soak up the delicious sauce. For a low-carb option, cauliflower rice or zucchini noodles are excellent choices.
Enjoy This Creamy Coconut Milk Chicken!
We hope you love this quick and flavorful Creamy Coconut Milk Chicken recipe as much as we do. It’s a testament to how simple ingredients can create an truly impressive meal. If you make it, please leave a comment below and let us know what you think! For more recipe inspiration, be sure to follow us on Pinterest.
Creamy Coconut Milk Chicken
Creamy Coconut Milk Chicken (Ready in 30 Minutes!)
Ingredients
Equipment
Method
- Pat the chicken breast dry with paper towels and cut it into 1-inch cubes. Season generously with salt and pepper.
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic and ginger to the same skillet and cook for about 30 seconds, or until fragrant, stirring constantly.
- Pour the can of full-fat coconut milk into the skillet, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce.
- Bring the sauce to a gentle simmer (do not boil) and let it cook for 4-5 minutes, allowing it to thicken slightly.
- Return the cooked chicken to the skillet. Stir everything together to coat the chicken in the creamy sauce. Let it warm through for another minute. Finish by stirring in the fresh lime juice.
- Garnish with fresh cilantro or parsley and serve immediately over rice or noodles.
Notes
Tip 2: Don't overheat the sauce. A gentle simmer is all you need to prevent the coconut milk from separating.
Tip 3: Feel free to add 1 cup of spinach or sliced bell peppers in the last few minutes of cooking for a boost of vegetables.
