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Easy 30-Minute Creamy Coconut Chicken Skillet

Close-up of tender pieces of coconut chicken simmering in a rich, yellow, creamy sauce and garnished with fresh cilantro.
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Make this easy coconut chicken skillet for a quick, creamy, and flavorful weeknight dinner. Tender chicken simmers in a rich coconut milk sauce, delivering sweet and savory tropical flavors fast.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon sugar or honey
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or quinoa, for serving

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  4. Add the minced garlic, grated ginger, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly.
  5. Pour in the full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer.
  6. Stir in the lime juice and sugar or honey. Taste the sauce and adjust seasoning with salt and pepper as needed.
  7. Return the cooked chicken to the skillet. Simmer gently for 5-8 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Do not boil rapidly.
  8. Remove the skillet from the heat. Garnish with fresh cilantro.
  9. Serve your creamy coconut chicken immediately over cooked rice or quinoa.

Notes

  • For a richer sauce, use only the thick cream from the top of the unshaken coconut milk can for the initial simmer.
  • If you prefer a thicker sauce without reducing, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce during the last 2 minutes of cooking.
  • This dish pairs well with steamed broccoli or sautéed spinach for added vegetables.

Nutrition

Find it online: https://bringdish.com/easy-30-minute-coconut-chicken-skillet/