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This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Easy and delicious, have this one-pan, dairy-free, and low-carb chicken dinner on the table in just about 30 minutes!
This creamy coconut milk chicken is one of my all-time favorite, super easy weeknight dinners! It’s yummy any time of year, rain or shine, and so easy to whip together.
I first shared this Thai and Indian inspired recipe with you guys over three years ago – and it remains, even today, one of my go-to simple recipes.
It’s made with simple pantry ingredients like coconut milk, chicken broth, and soy sauce, plus a few fresh ones like tender chicken breasts, zesty lime juice, garlic, and ginger. The creamy coconut milk combined with the tangy freshness of lime juice and saltiness of soy sauce is one of the most amazing flavor combinations.
Best served over steaming hot rice, it’s also delicious with zucchini noodles, steamed vegetables, or cauliflower rice.
Kids love it, too! Just ask my 7-year-old (and his friends) who practically polished off what you see in these photos before I had a chance to get any myself!
How to Make Coconut Milk Chicken
(Full ingredients and instructions are in the recipe card below)
1. Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. If preferred, pound your chicken breasts using a meat tenderizer to equal thickness, however, I find that to be more work and significantly messier.
2. Season generously with salt, paprika, garlic powder, and onion powder.
3. Melt some coconut oil in a large skillet then sear the chicken for about 3-5 minutes on each side. The chicken should be golden and nearly cooked through. Remove chicken to a clean plate leaving behind any juices and seasoning in the skillet.
4. In the same skillet, cook the onions over medium heat until softened. Then add the garlic, ginger, and minced chili pepper (such as jalapeño or serrano pepper).
5. Stir in the homemade chicken stock, fresh lime juice, brown sugar, and soy sauce, and simmer for about 5-10 minutes.
6. Stir in the coconut cream and return to a simmer.
7. Add the chicken back to the skillet, cover, and cook everything all together until the chicken is fully cooked and heated through.
What to Serve with Creamy Coconut Milk Chicken?
I recommend serving with a side of fragrant basmati rice or jasmine rice. I also love to serve it with a side of roasted sweet potatoes.
To keep this recipe low-carb, try serving with cauliflower rice, zoodles, or steamed veggies like green beans, broccoli, or cauliflower.
Recipe Notes & Tips
- For best results, use full-fat unsweetened coconut milk or unsweetened coconut cream. Using lite coconut milk is not recommended.
- If you prefer a thicker sauce, you can thicken it up by allowing it to simmer, for longer, over medium-low heat, or by adding a little cornstarch slurry. Note, however, that the sauce for this recipe is not meant to be super thick (which is also why it’s so delicious served with warm rice).
- Add additional veggies like bell pepper, zucchini, or tomatoes.
- To make gluten-free: swap out the soy sauce for coconut aminos or tamari (available at most grocery stores).
- To make keto-friendly: leave out the brown sugar.
- Make it even more flavorful and add a couple of tablespoons of fish sauce.
- Make it even spicier by adding a generous pinch of cayenne powder to the sauce.
- This coconut milk chicken is also delicious with skinless chicken thighs. Simply adjust the cooking time as needed.
Try these other delicious chicken recipes,
Creamy Mushroom Chicken Recipe
Creamy Chicken Florentine Recipe
Skillet Chicken with Bacon, Caper and Olive Sauce
Did you try making this creamy coconut milk chicken recipe?
Tell me about it in the comments below! I always love to hear your thoughts.
Creamy Coconut Milk Chicken Recipe (One-Skillet)
Ingredients
- 2 large boneless skinless chicken breasts, (cut in half lengthwise (or 4 chicken breast cutlets))
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon coconut oil, or olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 1 serrano chili pepper, or jalapeño, diced (optional)
- 1½ cups low-sodium chicken broth
- ¼ cup fresh lime juice, plus more to taste
- 1 tablespoon brown sugar, (see notes)
- 2 teaspoon soy sauce, (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream, or full-fat coconut milk
- fresh cilantro, to garnish
- red pepper flakes, to garnish
Instructions
- Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.
- Melt the coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.
- In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper (if using). Mix well and continue to cook for one minute more, stirring continuously.
- Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, brown sugar, and soy sauce. Mix well to combine.
- Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut cream.
- Optional - to thicken your sauce, whisk together 1 tsp cornstarch with 1 tbsp water and add directly to the simmering coconut broth. Repeat, as needed, until the desired thickness is reached.
- Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.
- Serve garnished with chopped cilantro, red chili flakes, and fresh lime juice.
Notes
- For best results, use full-fat unsweetened coconut milk or unsweetened coconut cream.
- The sauce is not meant to be super thick like gravy. You can thicken it up by allowing it to simmer, for longer, over medium-low heat, or by adding a little cornstarch slurry.
- Add additional veggies like bell pepper, zucchini, or tomatoes.
- Use coconut aminos or tamari rather than soy sauce to make this recipe gluten-free.
- Omit the brown sugar to make this recipe keto-friendly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great all around recipeโฆI added red pepper flakes, basil and lemon grass for more of the Thai flavor we love and it was amazing. Made it with deboned rotisserie chicken we get at Costco instead of breasts, too, for a quicker prep time and more of a soup-like presentation.
Love this – your red pepper flakes, basil, and lemongrass give it a great Thai vibe, and the rotisserie-chicken, soupier spin is genius for busy nights. Next time, try a splash of fish sauce, a squeeze of lime, and a handful of cilantro or Thai basil. ๐
I love this recipe so much, it has become a staple in my home. I can switch the chicken out for shrimp , and the stock for vegetable, when I have my vegetarian friend over, I can pile on the veggies, itโs an easy GF meal, and EVERYONE loves it. Thank you!!
This makes my day – thank you! Love your swaps too ๐
Yummy
Thanks ๐
Great all around recipeโฆI added red pepper flakes, basil and lemon grass for more of the Thai flavor we love and it was amazing. Made it with deboned rotisserie chicken we get at Costco instead of breasts, too, for a quicker prep time and more of a soup-like presentation.
It was really good, could have used a pinch of salt maybe. Made a ton of sauce though so I used it the following night with fish. It was easy, fast and one skillet. I will make it again but next time a little spicier.
So glad you enjoyed it! Salt to taste is best since coconut milk can mellow flavors. Love that you used the extra sauce with fish; for more heat next time, try a pinch of red pepper flakes or a little sriracha.