Creamy Coconut Milk Chicken
Hola, friends! Sometimes the best dinners come from simple ingredients that melt together into something magical, and this Coconut Milk Chicken Recipe is one of those. Growing up under the sunny Florida skies, I learned from my abuela that creamy comfort food doesn’t always need cheese or butter-sometimes all you need is a can of coconut milk, a handful of spices, and a good story.
This dish takes tender chicken breasts and simmers them in a rich, tropical sauce filled with tomatoes, garlic, and warm spices.
The result is silky, fragrant, and perfect for busy weeknights when you want something cozy but vibrant.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 people |
| Difficulty | Easy |
| Cuisine | Fusion: Tropical & Comfort |
| Method | One-Pan Skillet |
Why You’ll Love This Recipe
- One-Pan Wonder: Easy cleanup and full flavor in just one skillet.
- Creamy Yet Light: Coconut milk gives richness without heaviness.
- Naturally Dairy-Free: Great for anyone avoiding cream or cheese.
- Packed with Flavor: Warm spices like cumin, paprika, and oregano make it irresistible.
- Perfect for Meal Prep: Tastes even better the next day as the flavors deepen.
Coconut Milk Chicken Recipe (Creamy & Easy One-Pan Dinner)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy Coconut Milk Chicken recipe features tender chicken breasts simmered in a spiced coconut sauce with tomatoes, garlic, and lime. It’s an easy, one-pan meal perfect for busy nights.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (1 to 1 1/2 inches thick)
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 to 1 1/2 teaspoons salt (or to taste)
- 1/4 to 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups diced tomatoes (or 1 can, drained)
- 1 (14-ounce) can unsweetened coconut milk, shaken and stirred
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
1. Pat chicken dry with paper towels and set aside. Shake the coconut milk can and stir well.
2. In a small bowl, mix cumin, paprika, oregano, cayenne, salt, and pepper.
3. Heat 2 tablespoons olive oil in a skillet over medium heat. Rub seasoning on chicken and cook 6–7 minutes per side until browned but not fully cooked. Remove and set aside.
4. Add remaining olive oil to the pan. Sauté onions for 2–3 minutes until soft, then add garlic and cook for 20 seconds.
5. Stir in tomato paste, then add diced tomatoes. Cook 5 minutes until soft.
6. Pour in coconut milk, stir, and bring to a gentle simmer for 5 minutes.
7. Return chicken to the pan and simmer 4–5 minutes until cooked through and sauce thickens.
8. Taste, adjust seasoning, and serve garnished with cilantro and lime wedges.
Notes
Use full-fat coconut milk for a rich, creamy texture or light coconut milk for a lighter version.
Simmer gently to prevent the sauce from separating.
Serve with rice, quinoa, or naan bread to soak up the sauce.
Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Skillet
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 341
- Sugar: 4
- Sodium: 941
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 26
- Cholesterol: 73
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (1 to 1½ inches thick)
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust for spice preference)
- 1 to 1½ teaspoons salt (or to taste)
- ¼ to ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes (or 1 can, drained)
- 1 (14-ounce) can unsweetened coconut milk, shaken and stirred
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Ingredient Tips
| Ingredient | Tip Example |
| Chicken Breasts | Pound evenly for consistent cooking. Thighs can be used for extra juiciness. |
| Coconut Milk | Use full-fat for a creamy sauce or light for a lighter meal. Shake well before opening. |
| Tomatoes | Fresh, ripe tomatoes add brightness; canned work well for convenience. |
| Cayenne Pepper | Adjust to your spice level; even a pinch adds warmth. |
| Onion and Garlic | Dice finely for a smooth sauce texture. |
| Olive Oil | Divide for searing chicken and sautéing aromatics evenly. |
Step-by-Step Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels. Shake and stir the coconut milk can to mix it thoroughly, then set aside.
- Mix the Seasoning: In a small bowl, combine cumin, paprika, oregano, cayenne, salt, and pepper. Rub this seasoning blend all over the chicken.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook 6–7 minutes per side until browned but not fully cooked. Transfer to a plate and cover to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the skillet. Add diced onion and cook 2–3 minutes until soft and translucent. Stir in garlic and cook for 20 seconds, just until fragrant.
- Build the Sauce: Add tomato paste and stir until incorporated. Mix in diced tomatoes and cook 5 minutes, stirring occasionally, until softened.
- Add Coconut Milk: Pour in coconut milk and bring to a gentle simmer. Let it cook for about 5 minutes, stirring often, until slightly thickened.
- Combine Chicken and Sauce: Return the seared chicken to the pan. Reduce heat to medium-low and simmer for 4–5 minutes, or until chicken reaches 165°F internally and the sauce coats the back of a spoon.
- Finish and Serve: Taste and adjust seasoning with salt or pepper. Garnish with chopped cilantro and serve with lime wedges.
Helpful Tips
- Use a meat thermometer to ensure chicken is cooked perfectly at 165°F.
- Let the sauce simmer gently to avoid splitting the coconut milk.
- Add spinach or kale during the final few minutes for extra greens.
- Serve with rice or quinoa to soak up the creamy sauce.
Expert Tips for the Best Results
- Simmer Slowly: A gentle simmer keeps the sauce creamy, not oily.
- Balance the Flavors: Lime juice adds brightness that cuts the richness of coconut milk.
- Use the Same Pan: Searing and simmering in one skillet keeps all the flavor.
- Leftover Magic: The sauce deepens in flavor overnight, making leftovers even better.
Recipe Variations
- Spicy Thai Style: Add curry paste or lemongrass for a bolder twist.
- Creamy Tomato Coconut Chicken: Add extra tomato paste for more tang.
- Vegetarian Version: Substitute chicken with tofu or chickpeas for plant-based protein.
- Tropical Twist: Add pineapple chunks for a sweet, tangy balance.
Make Ahead & Freezer Tips
To Make Ahead: Cook the sauce and chicken separately up to 24 hours in advance. Combine before serving and reheat gently.
To Freeze: Cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and warm over medium heat before serving.
Serving Suggestions
Serve this Coconut Milk Chicken over jasmine rice, basmati rice, or noodles. It also pairs beautifully with roasted vegetables or a crisp cucumber salad for contrast.
Pairing Ideas
Try it with coconut rice or naan bread to soak up every drop of the sauce. For drinks, pair with mango juice, iced tea, or sparkling lime water.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 4 days. Reheat on the stove over medium-low heat, stirring often. Add a splash of coconut milk or broth if the sauce thickens too much.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work perfectly and add even more flavor.
2. Can I use light coconut milk?
Absolutely, but the sauce will be thinner. Full-fat coconut milk gives the richest texture.
3. How can I make it spicier?
Increase cayenne pepper or add chili flakes or diced jalapeño.
4. Can I make this dish dairy-free or gluten-free?
It’s naturally dairy-free. Just check that your seasonings are gluten-free for a safe meal.
5. What sides go best with this chicken?
Rice, couscous, quinoa, or flatbreads are all perfect for soaking up the sauce.
6. Can I prepare it in advance?
Yes, make the sauce and chicken separately, store in the fridge, and combine before reheating.
7. Why did my coconut sauce separate?
Overheating can cause the milk to split. Always simmer gently, not boil.
Nutrition Info
| Serving Size | 1 chicken breast with sauce |
| Calories | 341 kcal |
| Protein | 26 g |
| Carbohydrates | 12 g |
| Fat | 20 g |
| Saturated Fat | 9 g |
| Unsaturated Fat | 11 g |
| Cholesterol | 73 mg |
| Sodium | 941 mg |
| Fiber | 2 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated and may vary depending on specific ingredients used.
Author’s Note
This recipe always takes me back to lazy summer evenings with my family. The smell of coconut and garlic sizzling in a pan feels like home, and each spoonful reminds me of warm, tropical breezes. It’s comfort food that tastes like a vacation, yet simple enough for any weeknight.
Final Thoughts
This Coconut Milk Chicken is creamy, flavorful, and ready in under 40 minutes. It’s one of those dishes that proves you don’t need fancy ingredients to make something extraordinary. If you loved this recipe, you’ll also enjoy my Sweet Chili Chicken Bowl with Coconut Lime Drizzle – it’s another creamy, coconut-based favorite bursting with tropical flavor.
