Creamy Coconut Milk Chicken Recipe
A rich, flavorful one-pan chicken dish simmered in creamy coconut milk, garlic, onion, lemon, and herbs. Ready in just 30 minutes, this comforting skillet meal is dairy-free, ultra-creamy, and perfect served over rice, pasta, potatoes, or warm bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Ingredients
For the Chicken:
1 1/2 lbs boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
For the Sauce:
1 tablespoon butter or olive oil
1 small onion, finely diced
3–4 garlic cloves, minced
1 (13.5 oz) can full-fat coconut milk
1 tablespoon lemon juice
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon turmeric (optional)
Salt and pepper, to taste
Fresh parsley or cilantro, for garnish
Instructions
1. Season the chicken with salt, pepper, paprika, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 4–5 minutes per side until golden, then remove and set aside.
4. Add butter or olive oil to the same skillet.
5. Sauté the diced onion for 2–3 minutes until softened.
6. Add the garlic and cook for 30 seconds.
7. Pour in the coconut milk and stir in the lemon juice, thyme, and turmeric.
8. Bring the sauce to a gentle simmer.
9. Return the chicken to the skillet.
10. Simmer uncovered for 10–15 minutes, until the chicken is cooked through and the sauce thickens.
11. Taste and adjust salt and pepper.
12. Garnish with fresh herbs and serve warm.
Notes
Serve over rice, mashed potatoes, pasta, or with naan or crusty bread.
Use full-fat coconut milk for the creamiest texture.
Chicken thighs remain more tender, but breasts work great too.
Turmeric is optional but adds color and mild warmth.
Dish can be made dairy-free by using olive oil instead of butter.
Find it online: https://kindeat.com/creamy-coconut-milk-chicken-recipe/