It’s time to make chicken breasts delicious again, and this Skillet Coconut Chicken recipe does just that: one-pan marinated chicken simmered in a flavorful coconut-chili-garlic sauce that’s the perfect balance of creamy, spicy, and sweet.
Cooking chicken in coconut milk keeps the chicken breasts super juicy. And it’s delicious! Not only do I love how it keeps the chicken juicy, but it also adds a tropical flavor to the dish. This skillet coconut chicken will totally refresh your taste buds and is a great option when you need a little extra pizzazz in your weeknight dinners.
Do you like Skillet Chicken dishes? We have so many more! Next time try Skillet Chicken and Potatoes, Chicken Pot Pie Skillet, or Lemon Chicken Skillet 😋
To make this chicken coconut milk recipe, you’ll need to marinate and cook the chicken, make the sauce, and mix it all together for a meal the whole family will enjoy.
Chicken Breasts: Great source of protein. Lean and bland, perfect for soaking up marinades and sauces. Chili Garlic Sauce: Use to marinate the chicken and add flavor to the sauce. Very spicy and delicious. Soy Sauce: Adds salt and umami to the dish. Sesame Oil: Adds a nutty flavor to the chicken. Coconut Oil: Use coconut oil instead of olive oil when cooking the chicken because you want to get the full delicious coconut flavor. Unsweetened Coconut Milk: Creates a creamy base for the sauce. Make sure to use unsweetened as you want the dish to be savory, not sweet. Rice Vinegar: Tone down the spiciness and add a bit of acidity. Honey: Adds a hint of sweetness to the sauce. Frozen Edamame: Stir in at the end to add more protein and flavor to the dish.
Absolutely! Chicken thighs are my second best option. They have more fat than chicken breasts and are less likely to dry out. Adjust your cooking time accordingly.
Chili garlic sauce is available at most grocery stores, but if you can’t find it or don’t want to buy the whole bottle, you can use Sriracha sauce or red pepper flakes instead.
How to Make Delicious Skillet Coconut Chicken
It’s always fun to prepare chicken in new ways! This skillet coconut chicken recipe is quick, easy, and full of flavor. Here’s how to make it:
Marinate the chicken: First, place the chicken breasts on a plate and season with kosher salt and pepper. Rub the spices into the chicken. Next, add 2 tablespoons of the chili sauce to the chicken. Then cover with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor. Cook the chicken: Add the sesame oil and coconut oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet. Sear the chicken for 2 minutes on each side until browned. Remove the chicken from the skillet as we will continue to cook it in the sauce later. Make the sauce: Add the onions to the skillet and season with sea salt. Stir fry for 3-4 minutes and then add the garlic. When the garlic is fragrant, add the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ginger, lime juice, fish sauce, and honey to the skillet. Add the ingredients to the pan and bring to a boil over low heat. Mix everything together. Reduce heat and let sauce simmer for 10 minutes. Add chicken to pot, turning a few times to coat in sauce. Cover pot and cook chicken for 6 to 8 minutes. Add edamame beans to pot and warm through for a few minutes. Once chicken reaches an internal temperature of 165ºF, remove pot from heat. Add toppings. Top chicken with cilantro, Thai basil, and scallions. Serve with jasmine rice and fresh lime wedges.
If you find it too spicy, add a few teaspoons of honey to tone down the heat of the chili garlic sauce.
Here’s a hint!
Chicken breasts spoil quickly if overcooked, so be sure to monitor the internal temperature of the chicken while it’s cooking. When it reaches 165ºF, it’s cooked through and safe to eat.
This coconut chicken dish can be stored in an airtight container in the refrigerator for up to 3 days.
What goes well with Skillet Coconut Chicken
This Chicken Coconut Milk recipe is delicious served over sticky rice. For a little more flavour, try our Cilantro Lime Rice. If you’re trying to keep your carb intake low, try this simple Cauliflower Rice recipe.
To add some veggies to your meal, try serving this dish with a simple side salad or steamed veggies – we love this Ginger Pea Salad and Steamed Broccoli!
Place the chicken breasts on a plate and season with kosher salt and pepper. Rub the spices into the chicken. Add 2 tablespoons of the chili sauce to the chicken. Make sure the chicken is evenly coated with the chili sauce. Cover with plastic wrap and refrigerate for at least 30 minutes, or preferably up to 2 hours for flavor to intensify.
Heat the sesame oil and coconut oil in a large frying pan over medium-high heat. Once the oil is hot, add the chicken to the pan. Cook the chicken for 2 minutes on each side, until browned. Remove the chicken from the pan as it will be cooked further in the sauce later.
Add the onion to the pan and season with sea salt. Sauté for 3-4 minutes, then add the garlic. When the garlic is fragrant, add the remaining chili-garlic sauce, coconut milk, rice vinegar, soy sauce, grated ginger, lime juice, fish sauce, and honey to the pan. Stir the ingredients into the pan and bring to a boil over low heat.
Reduce heat and simmer sauce for 10 minutes. Add chicken to skillet and turn several times to distribute sauce evenly. Cover skillet and cook chicken for 6 to 8 minutes. Add edamame beans to skillet and warm through for a few minutes. When chicken reaches an internal temperature of 165ºF, remove skillet from heat.
Top the chicken with coriander, Thai basil, and green onions.*
Serve with jasmine rice and lime slices.
You can also use chicken thighs instead of chicken breasts. If the dish is too spicy, add a few teaspoons of honey. Chicken breasts can easily overcook, so be sure to monitor the internal temperature of the chicken while cooking. If you want a saucier chicken dish, you can also shred the chicken in step 5.
calorie: 403 kilocalories, carbohydrates: 19 G, protein: twenty one G, fat: 27 G, fiber: 5 G, sugar: 9 G
Nutrition information is calculated automatically and should be used as an estimate only.
Photos: The photos in this post were taken by Erin from The Wooden Skillet.
