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An extreme close-up shot of chicken simmering in a creamy coconut sauce in a skillet, with fresh herbs visible.

Creamy Coconut Milk Chicken (Ready in 30 Minutes!)

This Creamy Coconut Milk Chicken is the ultimate 30-minute, one-pan meal. Tender chicken in a rich, fragrant coconut sauce makes for an easy and delicious weeknight dinner that the whole family will love. A foolproof recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Thai-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 can (13.5 oz) full-fat coconut milk do not use light coconut milk
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp lime juice freshly squeezed
  • Fresh cilantro or parsley for garnish optional

Equipment

  • 1 Large Skillet
  • 1 Knife
  • 1 Cutting Board

Method
 

  1. Pat the chicken breast dry with paper towels and cut it into 1-inch cubes. Season generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Bring the sauce to a gentle simmer (do not boil) and let it cook for 4-5 minutes, allowing it to thicken slightly.
  6. 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.
  7. Garnish with fresh cilantro or parsley and serve immediately over rice or noodles.

Notes

Tip 1: For the creamiest sauce, make sure to use canned, full-fat coconut milk. The kind in a carton is too thin.
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.