Description
This Creamy Coconut Milk Chicken recipe is a flavorful and easy one-skillet meal featuring tender chicken cutlets simmered in a fragrant sauce made with coconut cream, fresh lime juice, ginger, garlic, and a hint of heat from chili peppers. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner with vibrant, creamy, and tangy flavors.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon coconut oil, or olive oil (plus 1 more tablespoon for sautéing onions)
Sauce & Aromatics
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 teaspoons 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 teaspoons soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream or full-fat coconut milk
Garnish
- Fresh cilantro, chopped
- Red pepper flakes
- Fresh lime juice (optional)
Instructions
- Prep the Chicken: Slice each chicken breast in half lengthwise to create four thin chicken cutlets. Season both sides with salt, paprika, garlic powder, and onion powder evenly.
- Sear the Chicken: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until hot. Add chicken cutlets and sear for 3-5 minutes on each side until golden brown and nearly cooked through. Remove chicken and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add 1 more tablespoon of coconut oil and reduce heat to medium. Add diced onions and sauté for 4-5 minutes until softened. Then add minced garlic, grated ginger, and diced serrano or jalapeño chili pepper if using. Stir continuously and cook for 1 more minute to release flavors.
- Add Liquids and Seasonings: Pour in chicken broth and bring to a boil. Lower heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce. Mix well to combine all flavors.
- Simmer and Reduce: Let the sauce simmer and reduce for about 5 minutes to concentrate flavors.
- Add Coconut Cream: Stir in the coconut cream thoroughly. Optional: To thicken the sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and add it to the simmering sauce. Repeat as needed until desired thickness is achieved.
- Finish Cooking Chicken: Return the chicken cutlets to the skillet, cover, and cook for an additional 1-2 minutes until the chicken is fully cooked through and warm.
- Serve: Garnish the creamy coconut chicken with fresh chopped cilantro, a sprinkle of red pepper flakes, and extra lime juice if desired. Serve immediately.
Notes
- Using brown sugar balances the acidity and adds depth, but you can adjust or omit based on preference.
- For a gluten-free option, use tamari or coconut aminos instead of regular soy sauce.
- If you prefer a thicker sauce, cornstarch slurry helps achieve desired consistency.
- Adjust chili peppers according to spice tolerance or omit for a milder dish.
- Using coconut cream instead of coconut milk yields a richer, creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
