If you’re craving something creamy, flavorful, and downright comforting, I have just the thing for you — a Coconut Milk Chicken Skillet Recipe that’s become a family favorite in my kitchen. This dish brings together the rich creaminess of coconut milk with warm spices and juicy chicken breasts, all cooked up in one skillet for an easy, fuss-free meal that feels special every time you make it. Stick around because this recipe is not just tasty, it’s foolproof and perfect for a weeknight dinner or casual get-together.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup and more time to relax.
- Flavor-Packed: The blend of spices and creamy coconut milk creates layers of warmth and richness you’ll want again and again.
- Customizable Heat: You control the spice level with cayenne — I’ll show you how to make it mild or spicy depending on your mood.
- Family Approved: My family goes crazy for this dish, and I bet yours will too once they taste it.
Ingredients You’ll Need
The magic of this Coconut Milk Chicken Skillet Recipe is all in the simple, fresh ingredients that balance perfectly. You don’t need anything fancy, just a few staples and a can of coconut milk to bring it all together. Choosing good quality chicken breasts — thick and tender — really makes a difference here, and fresh garlic and tomatoes brighten the whole dish.
- Chicken breasts: Opt for boneless, skinless, and about an inch thick for even cooking.
- Ground cumin: Adds a subtle earthiness and warmth.
- Smoked or sweet paprika: Gives the dish a hint of smokiness or sweetness, depending on your preference.
- Dried oregano: Brings a gentle herbal note.
- Cayenne pepper: Use sparingly to suit your spice tolerance — I sometimes skip or double it!
- Salt and black pepper: Essential for bringing all the flavors together.
- Olive oil: Divided use helps to brown the chicken and sauté the veggies perfectly.
- Yellow onion: Finely diced so it melts into the sauce.
- Garlic: Fresh minced garlic adds that irresistible flavor punch.
- Tomato paste: Concentrated tomato flavor that deepens the sauce.
- Diced tomatoes: Use fresh, seeded tomatoes if possible, or a well-drained canned variety works just fine.
- Coconut milk: The star ingredient! Unsweetened and well shaken for the perfect creamy base.
- Fresh cilantro: For a fresh and fragrant garnish.
- Lime wedges: A squeeze right before serving brightens the whole dish.
Variations
I love how versatile this Coconut Milk Chicken Skillet Recipe is — slightly tweaking the recipe makes it suitable for different tastes or occasions. Feel free to make it your own by adjusting spices or swapping in your favorite veggies.
- Mild Version: Skip the cayenne pepper for a kid-friendly, gentle flavor the whole family will enjoy.
- Extra Veggies: Add chopped bell peppers or spinach in the last few minutes of cooking for extra color and nutrients.
- Low-Carb Friendly: Serve it over cauliflower rice instead of traditional grains for a keto-friendly meal.
- Spice It Up: I’ve added a pinch of chili flakes or swapped paprika for chipotle powder when I want a smoky kick.
How to Make Coconut Milk Chicken Skillet Recipe
Step 1: Prep Your Ingredients Thoughtfully
Start by shaking the can of coconut milk well to mix the cream and liquid — this keeps your sauce smooth and luscious. Pat your chicken breasts dry to get a nice sear later, which I discovered really locks in juiciness. Keep all your spices measured and ready; this mise en place makes the cooking smoother and faster.
Step 2: Season and Brown the Chicken
Mix the cumin, paprika, oregano, cayenne, salt, and pepper, then rub this spice blend all over your chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat—once hot, add your seasoned chicken. Cook for 6 to 7 minutes per side until the chicken gets beautifully browned and is almost cooked through. This step adds flavor and texture that makes this recipe stand out compared to simply boiling the chicken.
Step 3: Build the Base with Aromatics
After removing the chicken, add the remaining olive oil and toss in finely diced onions. I love the slow sweetening of onions here — cook for about 2 to 3 minutes until they’re soft and translucent. Then add garlic, cooking just for 20 seconds so it releases its aroma without burning. Stir in tomato paste until it’s well distributed, then add the diced tomatoes, cooking down for 5 minutes until soft and saucy.
Step 4: Coconut Milk Magic and Finishing Touches
Pour in the shaken coconut milk and bring to a gentle simmer for about 5 minutes until the sauce thickens slightly. Return the chicken to the skillet, lower the heat, and cook another 4 to 5 minutes until the chicken reaches 165˚F internally — use a thermometer if you have one for perfect doneness. Don’t forget to taste your sauce — add a little extra salt or pepper if needed before serving.
Pro Tips for Making Coconut Milk Chicken Skillet Recipe
- Perfect Sear: Make sure your skillet and oil are hot before adding chicken to get that golden crust on the outside.
- Don’t Overcrowd the Pan: Cook chicken in batches if needed, so each piece browns properly and doesn’t steam.
- Simmer Gently: Keep heat moderate when adding coconut milk so the sauce thickens but doesn’t break or separate.
- Check Internal Temperature: Avoid guesswork by using an instant-read thermometer — 165˚F means perfectly cooked, juicy chicken.
How to Serve Coconut Milk Chicken Skillet Recipe
Garnishes
I always finish with a generous sprinkle of fresh chopped cilantro — it adds that fresh, herbal lift the rich sauce needs. A squeeze of lime right before digging in brightens everything up beautifully. Sometimes, I swap cilantro for parsley if that’s what I have on hand, and it’s just as lovely.
Side Dishes
My go-to sides for this dish are fluffy jasmine or basmati rice that soaks up every bit of that coconut sauce. If I’m feeling low-carb, I’ll serve it over steamed cauliflower rice or even with buttered noodles. Roasted vegetables like broccoli or green beans work well, too, especially when you want a veggie-packed meal.
Creative Ways to Present
For a special dinner, I like to serve the chicken sliced on a bed of coconut rice, garnished with crispy fried shallots and a lime wedge on the side — it feels restaurant-worthy but is super simple. You could also turn it into a vibrant bowl with avocado slices, shredded carrots, and fresh herbs for a pretty and wholesome weeknight meal.
Make Ahead and Storage
Storing Leftovers
I love that this Coconut Milk Chicken Skillet Recipe tastes even better the next day! Store leftovers in an airtight container in the fridge, and it will keep well for up to 3 days. I usually let it cool completely before popping it in the fridge to keep the sauce thick and creamy.
Freezing
If I want to make it ahead for busy weeks, I freeze portions in freezer-safe containers or bags. Just be aware the texture of coconut milk can change a little when frozen, so I recommend stirring the sauce well when reheating to bring back its creaminess.
Reheating
To reheat, I gently warm the leftovers over low heat on the stove, stirring occasionally so the sauce stays smooth and the chicken stays tender. Microwave works in a pinch, but it’s easiest to microwave in short bursts, stirring in between to avoid hot spots or curdling.
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! Chicken thighs work wonderfully in this Coconut Milk Chicken Skillet Recipe and tend to stay juicy even longer. Just adjust the cooking time slightly, as thighs might take a few extra minutes to reach 165˚F internally.
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Is canned coconut milk necessary, or can I use fresh?
Canned coconut milk provides a consistent creamy texture that’s perfect for this dish. Fresh coconut milk can be used if you have access, but make sure it’s unsweetened and well mixed, as fresh milk tends to separate quickly when heated.
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How spicy is this Coconut Milk Chicken Skillet Recipe?
The spice level is totally up to you! The recipe calls for cayenne pepper, but you can omit it for a mild version or increase it for more heat. I often tailor it based on who’s eating—kids get no spice, while adults enjoy a little kick.
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Can I make this recipe dairy-free?
Yes! The recipe is naturally dairy-free thanks to the coconut milk, so it’s great for anyone avoiding dairy products without any substitutions needed.
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What’s the best way to serve leftover sauce?
The leftover sauce is fantastic spooned over rice, noodles, or even roasted vegetables. Reheat gently, add a splash of water or broth if it’s too thick, and enjoy the rich coconut-spiced flavor all over again.
Final Thoughts
This Coconut Milk Chicken Skillet Recipe holds a special place in my heart because it’s so easy, incredibly flavorful, and practically guarantees smiles at the dinner table. Whether you’re cooking for your family after a busy day or inviting friends over for a casual meal, this recipe delivers creamy comfort with a hint of spice in every bite. I can’t wait for you to try it yourself — trust me, once you make it, it’ll become a go-to in your recipe rotation just like it did in mine.
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Coconut Milk Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (with influences from Caribbean and Southeast Asian cooking)
Description
A flavorful and creamy Coconut Milk Chicken recipe featuring tender boneless chicken breasts simmered in a spiced tomato and coconut milk sauce, garnished with fresh cilantro and served with lime wedges. A comforting and aromatic dish perfect for a weeknight dinner.
Ingredients
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken breasts 1 to 1½ inch thick
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (or 1 teaspoon for spicy)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Sauce and Cooking
- 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 (14-ounce) can diced tomatoes, well drained
- 14-ounce can unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the Ingredients: Shake the can of coconut milk well, then open and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside to ensure even browning during cooking.
- Make the Seasoning: In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated. This blend will infuse the chicken with a warm, smoky flavor with a hint of heat.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add them to the heated oil. Cook for 6 to 7 minutes per side, or until browned and almost cooked through. Cooking time may vary depending on the thickness of the chicken. Remove the chicken from the skillet and set aside on a plate; cover to keep warm.
- Sauté the Aromatics: Add the remaining olive oil to the skillet. Add the diced onion and cook for 2 to 3 minutes until tender and translucent. Stir in the minced garlic and cook for 20 seconds until fragrant. Mix in the tomato paste until well combined, then add the diced tomatoes. Continue cooking for 5 minutes until the tomatoes soften and the flavors meld.
- Simmer the Sauce and Finish Cooking: Stir in the coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, lower the heat to medium-low, and cook for another 4 to 5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F (74˚C).
- Taste and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish the coconut milk chicken with chopped cilantro or parsley and serve with fresh lime wedges for a bright, tangy finish.
Notes
- For less spice, omit the cayenne pepper; for more heat, increase to 1 teaspoon.
- Use fresh tomatoes instead of canned for a fresher flavor, adjusting cooking time accordingly.
- Patting the chicken dry before seasoning ensures better browning and texture.
- Check internal temperature with a meat thermometer to ensure safe cooking.
- Serve with steamed rice, quinoa, or warm flatbreads for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
