This dish is full of flavor, thanks to the savory sear on the chicken and the depth of the creamy coconut milk sauce. It’s a weeknight-friendly recipe made in one pan with minimal effort and big payoff. Naturally dairy-free and easily adaptable to various dietary needs, it’s perfect for cozy dinners and also impressive enough to serve guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless chicken thighs (skin-on or skinless) salt and pepper oil (coconut, olive, or avocado) onion garlic ginger (freshly grated or minced) coconut milk (full-fat for creaminess) chicken broth or water lime juice fish sauce or soy sauce red pepper flakes or chili (optional for heat) fresh herbs: cilantro, basil, or parsley for garnish
Optional additions: baby spinach or kale cherry tomatoes sliced bell peppers
Directions
Season the chicken thighs with salt and pepper.
In a large skillet or sauté pan, heat oil over medium-high heat. Add the chicken thighs, skin side down if using skin-on, and sear until golden brown on both sides (about 5–7 minutes per side). Remove and set aside.
In the same pan, add chopped onion and sauté until softened. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Add lime juice, fish sauce or soy sauce, and red pepper flakes if using.
Return the chicken to the pan, lower the heat, and simmer uncovered for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
If using vegetables like spinach or tomatoes, stir them in during the last 5 minutes of cooking.
Taste and adjust seasoning with more lime juice, salt, or pepper if needed.
Garnish with fresh herbs and serve hot over rice or vegetables.
Use chicken breasts instead of thighs for a leaner option (adjust cooking time).
Add curry powder or turmeric for a deeper flavor.
Stir in a spoonful of peanut butter for a Thai-inspired twist.
Use lemongrass or kaffir lime leaves for extra fragrance.
Add mushrooms or green beans for more vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat or microwave in 1-minute intervals until heated through. Add a splash of water or broth if the sauce thickens too much in the fridge. This dish also freezes well for up to 2 months.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, but the sauce will be thinner and less rich. Full-fat coconut milk provides the best flavor and texture.
Can I make this recipe dairy-free and gluten-free?
It’s naturally dairy-free. Use gluten-free soy sauce or tamari to keep it gluten-free.
Do I need to marinate the chicken first?
Not necessary for this recipe, but you can marinate it in lime juice, garlic, and spices for extra flavor if desired.
Can I use frozen chicken thighs?
Yes, just make sure they are fully thawed before cooking for even searing and cooking.
What’s the best pan to use?
A deep skillet, sauté pan, or Dutch oven works well to hold the sauce and chicken.
Can I make it spicy?
Absolutely. Add more red pepper flakes, sliced chili, or a spoonful of chili paste to bring the heat.
What can I serve with coconut milk chicken thighs?
It pairs beautifully with jasmine rice, basmati rice, cauliflower rice, or sautéed greens.
Can I cook this in the oven instead of the stovetop?
Yes, after searing the chicken, you can bake it in the sauce at 375°F (190°C) for about 25–30 minutes.
How do I thicken the sauce?
Let it simmer uncovered to reduce naturally, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) if needed.
Can I double the recipe?
Yes, easily. Use a larger pan or split into two batches if needed to avoid overcrowding.
Conclusion
Coconut Milk Chicken Thighs is a cozy, flavor-packed dish that transforms simple ingredients into a luxurious meal with minimal effort. With its velvety sauce, aromatic spices, and juicy chicken, it’s sure to become a go-to comfort food in your kitchen. Whether served with rice, noodles, or vegetables, this dish is a satisfying favorite you’ll return to again and again.
Coconut Milk Chicken Thighs is a rich and aromatic one-pan dish featuring juicy chicken simmered in a creamy, dairy-free coconut sauce with garlic, ginger, lime, and herbs. Perfect for weeknight dinners or entertaining guests.
Ingredients
6 bone-in or boneless chicken thighs (skin-on or skinless)
Salt and pepper to taste
2 tbsp oil (coconut, olive, or avocado)
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated or minced
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth or water
1 tbsp lime juice
1 tbsp fish sauce or soy sauce
1/4 tsp red pepper flakes or sliced chili (optional)
Fresh cilantro, basil, or parsley for garnish
Optional additions:
1 cup baby spinach or kale
1/2 cup cherry tomatoes
1 bell pepper, sliced
Instructions
Season chicken thighs with salt and pepper.
Heat oil in a large skillet over medium-high heat. Sear chicken thighs (skin-side down if using skin-on) until golden brown, about 5–7 minutes per side. Remove and set aside.
In the same pan, add chopped onion and sauté until softened, about 3–4 minutes.
Add garlic and ginger and cook for another 1–2 minutes until fragrant.
Pour in coconut milk and chicken broth, then stir in lime juice, fish sauce or soy sauce, and red pepper flakes (if using).
Return chicken to the pan. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, until chicken is cooked through and sauce is slightly thickened.
If adding vegetables like spinach, cherry tomatoes, or bell peppers, stir them in during the last 5 minutes of cooking.
Adjust seasoning with additional lime juice, salt, or pepper as needed.
Garnish with fresh herbs and serve hot over rice or vegetables.
Notes
Use chicken breasts instead of thighs for a leaner option; adjust cooking time accordingly.Add curry powder or turmeric for a spiced variation.Stir in a spoonful of peanut butter for a Thai-inspired twist.Substitute tamari for soy sauce to keep it gluten-free.Simmer uncovered to naturally thicken the sauce or use a cornstarch slurry if needed.
