Description
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.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
