Creamy Coconut Milk Chicken Skillet Recipe
This Creamy Coconut Milk Chicken recipe is a delicious one-skillet meal that combines tender chicken cutlets with a rich, flavorful coconut cream sauce infused with garlic, ginger, lime, and a hint of spice. Perfectly seared chicken is simmered in a zesty, aromatic sauce made with coconut cream, chicken broth, and fresh ingredients, making for a comforting and exotic dish that’s quick to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian inspired)
Ingredients
Chicken
- 2 large boneless skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon coconut oil (or olive oil)
Sauce and Aromatics
- 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)
Garnish
- Fresh cilantro (to garnish)
- Red pepper flakes (to garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides evenly with salt, paprika, garlic powder, and onion powder to infuse robust flavor.
- Sear the Chicken: Heat coconut oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-5 minutes on each side until golden and almost cooked through. Remove chicken to a clean plate and set aside.
- Sauté Aromatics: In the same skillet, add another tablespoon of coconut oil over medium heat. Add diced onions and sauté for 4-5 minutes until softened. Then stir in minced garlic, grated ginger, and diced chili pepper (if using), cooking for an additional minute while stirring continuously to release their fragrances.
- Build the Sauce: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce. Combine thoroughly to ensure all ingredients are well incorporated.
- Simmer and Add Coconut Cream: Allow the sauce to simmer and reduce for about 5 minutes, concentrating the flavors. Then gently stir in the coconut cream to create a creamy, rich base.
- Optional Thickening: If you prefer a thicker sauce, whisk together 1 teaspoon cornstarch with 1 tablespoon water. Add this slurry to the simmering sauce and stir until the desired consistency is reached, repeating if necessary.
- Finish Cooking Chicken: Return the seared chicken cutlets to the skillet. Cover and cook for another 1-2 minutes until the chicken is fully cooked through and warmed in the sauce.
- Serve: Plate the chicken and spoon the creamy coconut sauce over the top. Garnish with fresh chopped cilantro, a sprinkle of red pepper flakes, and an extra squeeze of lime juice to brighten the flavors.
Notes
- You can substitute olive oil for coconut oil if preferred.
- For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
- Brown sugar balances the acidity and heat but can be adjusted to taste or replaced with a natural sweetener.
- Optional cornstarch slurry helps to thicken the sauce if a more luxurious texture is desired.
- If you like it spicier, add extra diced chili or sprinkle additional red pepper flakes.
