If you’re craving a dinner that’s bursting with flavor yet super easy to whip up, I’ve got a winner for you: Creamy Coconut Chicken Skillet Recipe. Trust me, this one-pan dish is my go-to when I want something cozy, satisfying, and a little bit exotic without lots of fuss. The creamy coconut goodness paired with tender chicken and those lovely hints of lime and ginger—oh, you’re going to love it as much as my family does!
Why You’ll Love This Recipe
- One-Skillet Simplicity: Cleanup is a breeze because everything cooks in one pan.
- Rich, Comforting Flavor: The creamy coconut and zesty lime balance beautifully for a comforting yet fresh taste.
- Customizable Heat Level: You control the spice by adding or skipping the serrano or jalapeño.
- Perfect for Weeknight Dinners: Ready in under 40 minutes and sure to satisfy hungry tummies.
Ingredients You’ll Need
These ingredients work together to create a hearty, creamy dish with a touch of heat and bright citrus notes. When shopping, look for full-fat coconut cream or coconut milk for the richest texture, and fresh ginger really makes a difference here.
- Boneless skinless chicken breasts: Choose breasts that are even-sized for uniform cooking; slicing them makes for quicker, juicier pieces.
- Salt and spices (paprika, garlic powder, onion powder): These simple seasonings bring out the chicken’s flavor beautifully without overpowering the coconut.
- Coconut oil or olive oil: I prefer coconut oil here because it enhances the coconut flavor in the sauce.
- Onion and garlic: The classic flavor duo that forms the savory base of this dish.
- Fresh ginger: Adds a warm, slightly spicy brightness that complements the creamy sauce perfectly.
- Serrano chili pepper (optional): Adds a nice kick—feel free to reduce or omit based on your heat preference.
- Low-sodium chicken broth: Keeps the sauce flavorful without being too salty.
- Fresh lime juice: Essential for adding that fresh, tangy balance to the creamy coconut.
- Brown sugar: Just a touch to round out the acidity and add depth.
- Soy sauce (or tamari/coconut aminos for gluten-free): Adds a subtle umami note.
- Coconut cream or full-fat coconut milk: This is the star for the lush, creamy texture.
- Fresh cilantro and red pepper flakes: Perfect for garnish and adding a pop of color and flavor.
Variations
I love experimenting with this creamy coconut chicken skillet recipe by swapping veggies or adjusting the spice levels—feel free to make it your own!
- Veggie Boost: Adding diced bell peppers, zucchini, or cherry tomatoes gives it a pop of color and extra nutrition. My family actually begs me for the bell peppers!
- Spice Level Adjustments: I sometimes skip the serrano for a milder meal or swap it with a milder chili—perfect for kids or spice-wary guests.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free without losing flavor.
- Keto-Friendly: Simply omit the brown sugar and this dish fits right into a low-carb lifestyle.
How to Make Creamy Coconut Chicken Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by slicing each chicken breast in half lengthwise so you get thinner cutlets that cook faster and stay juicy. Season both sides with salt, paprika, garlic powder, and onion powder. This simple spice mix is a game changer, giving the chicken great depth without competing with the coconut flavors.
Step 2: Sear the Chicken
Heat your coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and sear for 3 to 5 minutes on each side until they’re golden and almost cooked through. Don’t rush this part—searing locks in flavor and moisture. Once done, transfer the chicken to a clean plate and set aside. Your pan is now ready for building flavor in the next step.
Step 3: Sauté Aromatics
Lower the heat to medium and add another tablespoon of coconut oil to the pan. Toss in the diced onions and sauté until they’re soft and translucent (about 4-5 minutes). Then stir in the minced garlic, grated ginger, and diced serrano or jalapeño if you’re using it. Keep everything moving in the pan for about a minute until fragrant. This mix is what brings that beautiful, vibrant flavor to your sauce.
Step 4: Build the Sauce
Pour in the chicken broth and bring it to a boil. Once bubbling, reduce heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce. Let the sauce simmer and reduce for about 5 minutes—it really concentrates those flavors and starts to thicken naturally before you add the coconut cream.
Step 5: Add Coconut Cream and Finish Cooking
Stir in the coconut cream or full-fat coconut milk, letting everything combine into a luxuriously creamy sauce. If you want it thicker, you can whisk together a little cornstarch with water and add it gradually until you hit your desired consistency. Then nestle the chicken pieces back into the skillet, cover with a lid, and let it cook for another 1 to 2 minutes until the chicken is fully cooked and everything’s hot and cozy.
Pro Tips for Making Creamy Coconut Chicken Skillet Recipe
- Even Chicken Pieces: Cutting chicken breasts in half ensures quicker, uniform cooking and a tender result every time.
- Don’t Skip Searing: Taking time to brown the chicken adds essential texture and flavor you just can’t get otherwise.
- Control Your Spice: Adding the chili peppers at the sauté stage helps distribute heat evenly—add less or none if you prefer mild.
- Adjust Sauce Thickness: If your sauce feels too thin, a quick cornstarch slurry thickens it up perfectly—just don’t overdo it!
How to Serve Creamy Coconut Chicken Skillet Recipe
Garnishes
Fresh cilantro is my absolute favorite garnish here—it adds a vibrant pop of color and fresh herbaceous brightness that cuts through the rich sauce. I also sprinkle red pepper flakes on top for extra heat, and sometimes finish with an extra squeeze of lime to brighten everything right before serving. My guests always ask for seconds when I do this!
Side Dishes
This recipe pairs beautifully with fluffy jasmine rice or fragrant basmati to soak up all that luscious sauce. For something lighter, steamed broccoli or sautéed greens are fantastic options. New favorite? Cauliflower rice for a low-carb twist that’s every bit as satisfying.
Creative Ways to Present
For special dinners, I like serving this Creamy Coconut Chicken Skillet Recipe in individual small skillets or rustic cast iron pans—makes it feel extra cozy and impressive. You can also pile it over a bed of coconut rice with a sprinkle of toasted coconut flakes and chopped peanuts for a fun texture contrast and gorgeous presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the flavors actually deepen overnight. Just be sure to let the chicken cool completely before sealing. It stays great for up to 3 days, making it a perfect recipe for meal prep or quick lunches.
Freezing
I’ve frozen this creamy coconut chicken successfully by chilling the dish first, then transferring it into freezer-safe containers. It freezes well for up to 2 months. When you thaw, do so overnight in the fridge to keep the creamy texture intact.
Reheating
To reheat, I gently warm it on the stovetop over low heat, stirring occasionally so the sauce doesn’t separate. Adding a splash of coconut milk or broth helps bring back that fresh creaminess. Microwave works too—just cover and heat in short bursts to avoid drying out the chicken.
FAQs
-
Can I use chicken thighs instead of breasts for this Creamy Coconut Chicken Skillet Recipe?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking. Just adjust the cooking time so they’re cooked through—about 6-7 minutes per side depending on thickness. The rich flavor of the thighs pairs wonderfully with the creamy coconut sauce.
-
Is this recipe spicy?
The heat level is mild to moderate depending on whether you add the serrano or jalapeño pepper. You can easily leave out the chili altogether if you prefer a milder version, and it’ll still be flavorful and delicious.
-
What is the difference between coconut milk and coconut cream in this recipe?
Coconut cream is thicker and richer than regular coconut milk, which lends the sauce a luxurious texture. You can use either, but I recommend full-fat versions for the best creamy consistency.
-
Can I make this Creamy Coconut Chicken Skillet Recipe dairy-free?
Yes! This recipe is naturally dairy-free since it uses coconut cream instead of any dairy products. Just make sure you’re using a non-dairy soy sauce alternative like tamari or coconut aminos if you need to keep it gluten-free as well.
Final Thoughts
When I first tried this Creamy Coconut Chicken Skillet Recipe, I instantly fell in love with its simplicity and rich flavors. It’s become one of my staple meals for busy weeknights because it feels indulgent but comes together so fast. I hope you enjoy making (and eating!) it as much as I do—maybe even add your own twist and make it a new family favorite. Give it a try and let me know what you think—it’s like a little tropical vacation right on your dinner plate.
Print
Creamy Coconut Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
- Diet: Gluten Free
Description
This Creamy Coconut Milk Chicken recipe is a one-skillet, flavorful dish featuring tender chicken breasts simmered in a luscious coconut milk sauce infused with garlic, ginger, lime, and spices. Perfect for a quick yet indulgent weeknight dinner, it combines subtle sweetness and a hint of heat with simple ingredients.
Ingredients
Chicken
- 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
Sauce & Aromatics
- 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
- 2 teaspoon soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream, or full-fat coconut milk
Garnishes
- Fresh cilantro, to garnish
- Red pepper flakes, to garnish
Instructions
- Prepare Chicken: Slice each chicken breast lengthwise to create four thin cutlets. Season both sides with salt, paprika, garlic powder, and onion powder thoroughly to ensure even flavor.
- Sear Chicken: Heat coconut oil in a large skillet over medium-high heat. Add the chicken cutlets and sear each side for 3-5 minutes until golden brown and nearly cooked through. Remove from skillet and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add an additional tablespoon of coconut oil over medium heat. Sauté diced onions for 4-5 minutes until softened, stirring often. Add minced garlic, grated ginger, and diced chili pepper if using; cook for 1 more minute, stirring continuously to release aroma.
- Add Liquids and Flavor: Pour in chicken broth and bring the mixture to a boil. Reduce heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce or substitute. Combine well to balance the sweet, savory, and tangy flavors.
- Simmer and Add Coconut Cream: Let the sauce simmer gently for about 5 minutes to reduce slightly. Then, stir in the coconut cream, blending it thoroughly into the sauce.
- Optional Thickening: For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Add to the simmering sauce and stir until desired thickness is achieved. Repeat if necessary.
- Finish Cooking Chicken: Return the chicken cutlets to the skillet, cover, and cook for an additional 1-2 minutes until the chicken is fully cooked and heated through, absorbing the flavors of the sauce.
- Serve and Garnish: Plate the chicken and spoon over extra sauce. Garnish with chopped fresh cilantro, red pepper flakes, and additional lime juice to taste. Serve hot.
Notes
- For best results, use full-fat unsweetened coconut milk or coconut cream to achieve a rich, creamy sauce.
- The sauce is designed to be smooth and pourable rather than thick like gravy; simmer longer or add cornstarch slurry to thicken as desired.
- Feel free to add vegetables such as bell peppers, zucchini, or tomatoes along with the aromatics for added texture and nutrition.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- To make this dish keto-friendly, omit the brown sugar or adjust according to your carb limits.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
