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Coconut chicken is one of my favorite easy one-pan dinners to make when I want something flavorful without much effort. Thinly sliced chicken simmers in a creamy Asian-inspired coconut milk sauce with garlic, ginger, jalapeño, and lime. The sauce turns rich and slightly sweet with gentle heat and a bright citrus finish. This coconut chicken comes together in about 30 minutes with simple pantry ingredients and is perfect served over rice for an easy weeknight dinner.
Coconut milk is a heavily used ingredient in my household. I use it for curries, coconut chicken soup, or to replace heavy cream. This coconut chicken started as a lazy curry without the curry when I wanted a flavor-packed brothy chicken to serve over rice. I season thin slices of chicken breast and quickly sear them in a skillet so they develop color before finishing in the sauce. Then I build the base with onion, jalapeño, fresh garlic, and grated ginger, which gives the sauce a lot of depth. The coconut milk simmers gently with soy sauce and brown sugar until silky and flavorful, then fresh lime juice balances the dish. It’s the kind of simple one-pan dinner I make often, and if you try it, I’d love to hear what you think.
Tips for Beginners
- Use full-fat coconut milk. Full-fat coconut milk creates a rich, silky sauce. Light coconut milk contains more water, which can leave the sauce thin and less flavorful.
- Slice the chicken thinly. Cutting the chicken breasts into thin slices helps them cook quickly and evenly in the skillet. Thinner pieces also stay more tender and absorb the coconut sauce better.
- Keep the sauce at a gentle simmer. Coconut milk can separate if it boils too hard. Let the sauce bubble gently instead of rapidly boiling to keep it smooth and creamy.
- Finish with fresh lime juice. A squeeze of lime at the end brightens the whole dish. Plus, it balances the richness of the coconut milk with a little acidity.
Coconut Chicken
Ingredients
- 1½ lbs boneless skinless chicken breasts sliced thin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 tbsp olive oil divided
- ½ onion chopped
- 2 jalapeño peppers chopped
- 2 cloves garlic minced
- 1 piece 1-inch ginger, grated
- 1½ tbsp brown sugar
- 1 can coconut milk (13.5 oz)
- 1 tbsp soy sauce
- ½ juice of lime
Toppings (optional)
- chopped cilantro
- chopped green onions
- chopped peanuts or cashews
- lime wedges
Instructions
- Season the chicken with salt, garlic powder, onion powder, and paprika.1½ lbs boneless skinless chicken breasts, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add in the chicken and cook for 3-4 minutes on each side until browned. Do this in batches if needed, adding in another tablespoon of olive oil. Set the chicken aside on a plate.3 tbsp olive oil
- Heat the remaining tablespoon of olive oil in the same skillet. Add in the onion and jalapeño peppers. Sprinkle with salt. Cook for 3-4 minutes until softened. Add in the garlic, ginger, and brown sugar and cook for another minute.½ onion, 2 jalapeño peppers, 2 cloves garlic, 1 piece 1-inch ginger, grated, 1½ tbsp brown sugar
- Stir in the coconut milk and soy sauce.1 can coconut milk, 1 tbsp soy sauce
- Add the chicken back to the pan. Bring to a simmer. Cover with the lid and cook for 15 minutes. Then, let it simmer for an additional 5 minutes uncovered.
- Finish with a squeeze or two of lime juice.½ juice of lime
- Serve the chicken over rice and top with cilantro, green onions, peanuts, and lime wedges.chopped cilantro, chopped green onions, chopped peanuts or cashews, lime wedges
Becky’s Tips
- Chicken thighs can be used instead of chicken breasts. Boneless, skinless thighs stay very tender and add a slightly richer flavor to the dish.
- For a curry-style version, stir in 1–2 tablespoons red curry paste when adding the garlic and ginger to deepen the flavor.
- Add vegetables if you like. A handful of fresh spinach or sliced bell peppers can be stirred in during the last few minutes of simmering.
- Adjust the heat level. Add a pinch of red pepper flakes or extra jalapeño if you prefer a spicier sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Coconut Chicken Step by Step
Gather all the ingredients together.
Season the chicken: Place 1½ lbs thinly sliced boneless, skinless chicken breasts in a bowl and season with 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp paprika. Toss until the chicken is evenly coated with the seasoning.
Sear the chicken: Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook for 3–4 minutes per side, until lightly browned and golden around the edges. The chicken does not need to be fully cooked at this point. If needed, cook the chicken in batches, adding another tbsp of olive oil to the skillet. Transfer the browned chicken to a plate and set aside.
Build the sauce base: In the same skillet, heat the remaining 1 tbsp olive oil over medium heat. Add ½ chopped onion and 2 chopped jalapeño peppers, along with a small pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the onion softens and begins to turn translucent. Stir in 2 minced garlic cloves, 1 tbsp grated fresh ginger (from a 1-inch piece), and 1½ tbsp brown sugar. Cook for about 1 minute, stirring constantly, until fragrant, and the sugar begins to dissolve into the vegetables.
Make the coconut sauce: Pour in 1 can (13.5 oz) coconut milk and 1 tbsp soy sauce, stirring well and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Simmer the chicken: Return the browned chicken and any juices from the plate to the skillet. Reduce the heat slightly, cover with a lid, and let the chicken simmer in the sauce for 15 minutes, until cooked through and tender. Remove the lid and continue simmering for about 5 more minutes, allowing the sauce to thicken slightly.
Finish with lime and serve: Squeeze in the juice of ½ lime and stir to combine. Taste the sauce and adjust the seasoning if needed. Serve the coconut chicken over rice and top with chopped cilantro, chopped green onions, chopped peanuts or cashews, and lime wedges for extra brightness and crunch.
How to Store and Reheat
Leftover coconut chicken stores well and makes a great next-day meal. Let the chicken cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
For longer storage, you can freeze coconut chicken for up to 2 months in a freezer-safe container. When ready to eat, thaw overnight in the refrigerator if frozen.
Reheat gently on the stovetop or in the microwave until warmed through. If the coconut sauce has thickened during storage, stir in a small splash of water or coconut milk to loosen it back to a smooth, creamy consistency.
Serving Suggestions
This coconut chicken is one of my favorite easy dinners when I want something creamy, flavorful, and a little spicy without spending all evening in the kitchen. I almost always serve it over steamed jasmine rice so the rice can soak up every bit of that coconut sauce, though garlic rice or brown rice works great if I want something a little heartier. To round out the meal, I like adding a fresh or crunchy side like Asian cucumber salad or a simple side of roasted vegetables. I finish the bowls with plenty of toppings like chopped cilantro, green onions, peanuts or cashews, and extra lime wedges for a bright squeeze right before eating.
More Creamy One-Pan Recipes
- Chicken Curry: If you love the warm spices and creamy sauces in dishes like coconut chicken, this chicken curry is another comforting option to try. Tender chicken simmers in a rich, flavorful sauce made with aromatics and spices, making it perfect served over rice.
- Tuscan Chicken: This Tuscan chicken is another creamy skillet dinner that’s packed with flavor. Instead of coconut milk, the sauce is made with garlic, sun-dried tomatoes, spinach, and Parmesan for a rich Italian-inspired twist.
- Coconut Curry Shrimp: If you enjoy the creamy coconut flavor in this dish, coconut curry shrimp is a great seafood alternative. Shrimp cook quickly in a spiced coconut sauce and are typically served over rice for an easy, flavor-packed meal.
- Creamy Basil Chicken Skillet: For another easy one-pan dinner, this creamy basil chicken skillet is a great choice. Tender chicken cooks in a simple cream sauce with fresh basil, making it a quick and comforting weeknight meal.
