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Large white enameled skillet filled with thinly sliced chicken breasts simmering in a homemade sauce made with coconut milk, chicken broth, and lime juice, and garnished with lime slices and fresh cilantro.
5 from 16 votes

Creamy Coconut Milk Chicken Recipe (One-Skillet)

This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Check out the notes section below for easy substitutions and alternatives to make this delicious recipe gluten-free and keto-approved.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Calories: 331kcal


  • 2 large boneless skinless chicken breasts (cut in half lengthwise (or 4 chicken breast cutlets))
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 2 tsp fresh ginger grated
  • 1 serrano chili pepper or jalapeño, diced (optional)
  • cups low-sodium chicken broth
  • ¼ cup fresh lime juice plus more to taste
  • 1 tbsp brown sugar (see notes)
  • 2 tsp 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


  • 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.


  • 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.
Originally published July 27, 2017


Calories: 331kcal | Carbohydrates: 13g | Protein: 28g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 344mg | Potassium: 719mg | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 23.5mg | Calcium: 33mg | Iron: 2.9mg
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