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These coconut milk braised chicken thighs are a flavorful and comforting dish perfect for weeknight dinners or special occasions. With chicken thighs simmered in a rich and aromatic coconut milk sauce, this dish is guaranteed to delight.
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Golden-brown chicken thighs in a creamy coconut milk sauce with lime wedges and cilantro, served in a white enameled skillet.

These coconut milk braised chicken thighs are a go-to in my kitchen when I want something comforting, rich, flavorful, and easy to pull together. The chicken turns out tender and the creamy coconut milk sauce is packed with warm spices and a kick of lime. It’s one of those meals that feels special but doesn’t take a ton of effort. It’s perfect for any night of the week.

Serve it with rice, naan, or roasted veggies to soak up all that sauce. It’s a crowd-pleaser around here, and I think you’ll love it too.

What We Think You’ll Love About This Recipe


  • Rich and Creamy Sauce. The coconut milk creates a luscious, velvety sauce that’s infused with warm spices, garlic, and ginger. It’s the perfect balance of bold and comforting flavors.
  • Golden, Crispy Chicken. Searing the chicken first gives it a delicious crispy skin that holds up beautifully in the sauce.
  • Easy Weeknight Elegance. This dish feels fancy enough for a dinner party but is simple enough to make on a busy weeknight.
  • One-Pot. Fewer dishes, more flavor. This recipe is cooked entirely in one skillet or Dutch oven, making cleanup a breeze.
  • Make-Ahead Friendly. The flavors get even better as they sit, making it a great option for meal prep or leftovers the next day.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for coconut milk braised chicken thighs, including chicken thighs, onion, coconut milk, olive oil, garlic, soy sauce, turmeric, red chili flakes, ground coriander, ginger, lime juice, and chicken broth.
  • Chicken Thighs. Bone-in, skin-on thighs are ideal for this recipe because they stay juicy and develop a crispy skin when seared. You can use boneless, skinless thighs, but you’ll miss out on that delicious crispy skin. Drumsticks or even chicken breasts can work in a pinch – just adjust the cooking time accordingly.
  • Olive Oil. Olive oil is used for searing the chicken and sautéing the aromatics. If you’re out of olive oil, avocado oil or vegetable oil will work just as well.
  • Onion. Onion adds a base of sweetness and depth to the sauce. Yellow or white onions are great options, but shallots can also be used for a more delicate flavor.
  • Garlic. Minced fresh garlic gives the dish aromatic, savory flavor. If fresh isn’t available, ½ teaspoon of garlic powder per clove can be substituted.
  • Fresh Ginger. Grated ginger adds warmth and a slight spicy kick. Ground ginger can work as a backup (use about ¼ teaspoon for every tablespoon of fresh), but fresh is highly recommended for the best flavor.
  • Ground Turmeric. Ground turmeric adds earthy flavor and a beautiful golden color to the sauce. If you don’t have turmeric, a small pinch of curry powder can be used a substitute.
  • Ground Coriander. Ground coriander (cilantro) provides a subtle citrusy undertone that complements the lime. If you don’t have it, a pinch of cumin or ground fennel could be used instead.
  • Red Chili Flakes (Optional). Red chili flakes bring a gentle heat to the dish. Feel free to omit them or adjust the quantity based on your spice preference.
  • Unsweetened Coconut Milk. Full-fat unsweetened coconut milk is key for a creamy sauce. Avoid using light coconut milk, as it won’t provide the same richness. If you’re out of coconut milk, heavy cream can be used as a substitute, but it won’t have the same flavor as coconut milk.
  • Chicken Broth. Chicken broth adds depth to the sauce. Vegetable stock or even water can be used if needed, but chicken stock is recommended for the best results.
  • Lime Juice. Lime juice as a fresh, tangy kick. Fresh lime is ideal, but lemon juice can work if limes aren’t available.
  • Soy Sauce (Optional). Soy sauce adds depth of flavor. Use tamari for a gluten-free option, or skip it altogether if preferred.
  • Salt and Black Pepper. Salt and pepper are essential for seasoning the chicken and balancing the flavors in the sauce.
  • Fresh Cilantro. If cilantro isn’t your thing, parsley or even thinly sliced green onions are good alternatives.

Instructions with Photos

This is just an overview. Be sure to check out the full recipe and ingredient list below.

Six seasoned chicken thighs on a white cutting board, ready for cooking.
Step 1: Pat dry 6 bone-in, skin-on chicken thighs to ensure crispy skin, then season generously with salt and black pepper.
Three chicken thighs searing in a white Dutch oven with rendered fat.
Step 2: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden and crisp, using a splatter guard for safety.
Three chicken thighs in a white Dutch oven, seared to golden brown with crispy skin.
Flip the chicken, cook for 2 minutes, and transfer to a paper towel-lined plate to keep the skin crispy.
Diced onions sautéing in a white Dutch oven with browned bits and cooking juices.
Step 3: Reduce heat to medium, add onion, and cook for 3-4 minutes.
Golden brown sautéed onions in a white Dutch oven, softened and caramelized.
Stir occasionally, until golden brown and softened.
Sautéed onions in a white Dutch oven topped with minced garlic, ginger, and spices, ready to be mixed.
Stir in garlic, ginger, turmeric, coriander, and optional chili flakes, cooking for 1 minute until fragrant.
Simmering coconut milk and spices in a white Dutch oven, creating a creamy sauce base.
Step 4: Shake the coconut milk to combine, then pour it into the skillet with chicken broth, lime juice, and optional soy sauce.
Golden coconut milk sauce with spices and aromatics simmering in a white Dutch oven.
Stir to combine, deglaze the pan, and season with salt and pepper to taste.
Seared chicken thighs simmering in golden coconut milk sauce in a white Dutch oven.
Step 5: Place the chicken thighs back in the skillet, skin-side up, and reduce the heat to a gentle simmer.
A hand placing the lid on a Dutch oven with chicken thighs simmering in golden coconut milk sauce.
Cover and cook for 25-30 minutes, ensuring the chicken reaches an internal temperature of 165 F (74 C).
Plated coconut milk braised chicken thigh served with cilantro rice, lime wedges, and garnished with fresh cilantro.
Step 6: Remove from heat, garnish with fresh cilantro, and serve hot with steamed rice, naan, or roasted vegetables. Optional: add lime wedges on the side.

Tips for Success

  1. Pat the Chicken Dry. Before seasoning the chicken, make sure to pat it dry with paper towels. This step is crucial for achieving that golden, crispy skin during searing.
  2. Heat the Oil Properly. Make sure the oil is hot before adding the chicken to the pan. This prevents the skin from sticking and helps it crisp up nicely. A good test is to tilt the pan slightly – if the oil shimmers and flows easily, it’s ready.
  3. Don’t Move the Chicken. Once the chicken is in the pan, let it cook undisturbed for the recommended time. Moving it too soon can cause the skin to stick and tear, so be patient and let it develop a golden crust.
  4. Don’t Overcrowd the Pan. When searing the chicken, give each piece enough space in the skillet. Overcrowding traps steam, which prevents the skin from crisping properly. If needed, sear the chicken in batches.
  5. Let the Chicken Rest. After searing, place the chicken on a wire rack or paper towel-lined plate. This helps maintain the crispy texture while you prepare the sauce.
  6. Sauté Aromatics Gently. Keep the heat at medium when cooking the onions, garlic, and ginger. This prevents them from burning.
  7. Shake the Coconut Milk Can. Coconut milk tends to separate, so give the can a good shake before opening.
  8. Simmer Gently: When braising the chicken, keep the heat low to prevent the coconut milk from curdling. If it does curdle, don’t worry – it’s still safe to eat and will taste just as good.
  9. Use an Instant Read Thermometer. For perfectly cooked chicken, check that the internal temperature reaches 165 F (75 C). This ensures the meat is fully cooked while staying tender and juicy.
  10. Season to Taste: Before serving, taste the sauce and adjust the salt, pepper, or lime juice to your liking. This final tweak makes all the difference in balancing the flavors.
  11. Customize the Heat: If you’re unsure about spice levels, start with a smaller amount of chili flakes. You can always add more, but you can’t take it out!
  12. Plan for Leftovers: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Golden-brown chicken thigh served in a bowl with creamy coconut sauce, cilantro lime rice, and lime wedges on a wooden surface.

Storage and Reheating

Storage:

  • Allow the chicken to cool to room temperature before storing.
  • Transfer the chicken and sauce to an airtight container.
  • Store in the refrigerator for up to 3 days. If you’d like to freeze it, place it in a freezer-safe container and store it for up to 3 months.

Reheating:

  • Stovetop (Recommended): Place the chicken and sauce in a skillet or saucepan. Add a splash of chicken stock or water if the sauce has thickened too much. Heat over low to medium heat, stirring occasionally, until the chicken is warmed through (internal temperature should reach 165 F/75 C).
  • Microwave: Transfer a portion of chicken and sauce to a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap to prevent splattering. Heat in 1-minute increments on medium power, stirring the sauce and checking the chicken’s temperature between intervals.
  • Oven: Preheat the oven to 350 F (177 C). Place the chicken and sauce in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.

Freezer Reheating:

  • Thaw the chicken and sauce in the refrigerator overnight before reheating using one of the above methods.

Reheating Tips

Avoid overheating the sauce, as this may cause the coconut milk to separate.
If reheating from frozen and you’re short on time, you can place the frozen dish in a skillet with a little chicken stock and heat gently on the stovetop until fully thawed and warmed through.

Close-up of a bowl with a golden-brown chicken thigh, cilantro lime rice, and lime wedges, with a spoon drizzling creamy coconut sauce over the chicken.

Coconut Milk Braised Chicken Thighs Recipe

These coconut milk braised chicken thighs are a flavorful and comforting dish perfect for weeknight dinners or special occasions. With chicken thighs simmered in a rich and aromatic coconut milk sauce, this dish is guaranteed to delight.
Print Recipe Save Rate
Golden-brown chicken thighs simmering in a creamy coconut milk sauce, garnished with lime wedges and fresh cilantro in a pan.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

Large skillet If you don't have a Dutch oven. At least 12 inches in diameter. Must be deep enough to hold braising liquid.
Splatter guard option for safety
Wooden spoon If you don't have a heatproof spatula

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 garlic cloves minced. About 4 teaspoons minced.
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon red chili flakes optional, reduce or omit for milder flavor (Note 3)
  • 1 14 oz can full-fat unsweetened coconut milk (shake well before opening) (Note 4)
  • ½ cup chicken broth
  • 1 lime juiced (about 2 tablespoons), plus lime wedges for serving
  • 1 tablespoon soy sauce optional for deeper flavor (Note 6)
  • Fresh cilantro chopped, for garnish

Instructions

  • Pat the 6 bone-in, skin-on chicken thighs dry with paper towels to remove moisture, ensuring the skin will crisp up during searing (Note 1). Season both sides generously with Salt and black pepper.
    6 bone-in, skin-on chicken thighs, Salt and black pepper
  • Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 5-6 minutes, or until the skin is golden and crisp. (Note 2).
    For safety, use a splatter guard to reduce oil splatter.
    Flip and cook for another 2 minutes. Remove the chicken and place it on a paper towel-lined plate to keep the skin crispy.
    2 tablespoons olive oil
  • Lower the heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the minced garlic, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and ½ teaspoon red chili flakes (if using) and cook for about 1 minute, or until fragrant (Note 3).
    1 medium onion, 4 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, ½ teaspoon red chili flakes
  • Shake the 1 14 oz can full-fat unsweetened coconut milk well to combine any separated solids and liquids (Note 4). Pour the coconut milk and ½ cup chicken broth into the skillet. Add the 2 tablespoons lime juice and 1 tablespoon soy sauce (if using). Stir well, scraping up any browned bits from the bottom of the pan for added flavor. Taste and adjust seasoning with salt and black pepper as needed.
    1 14 oz can full-fat unsweetened coconut milk, ½ cup chicken broth, 1 lime, 1 tablespoon soy sauce
  • Return the chicken thighs to the skillet, skin-side up. Lower the heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes. Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165 F (74 C) (Note 7).
  • Remove the skillet from the heat. Garnish the chicken with chopped Fresh cilantro and serve hot with steamed rice, naan, or roasted vegetables. Add lime wedges on the side, if you'd like. (Note 8).
    Fresh cilantro

Notes

  1. Patting the chicken dry removes excess moisture, helping to ensure a crisp sear.
  2. If using a Dutch oven, preheat it before adding the oil. Make sure the oil is hot before adding the chicken to prevent the skin from sticking to the pan. Also, avoid moving the chicken during cooking to allow the skin to render its fat and become crispy.
  3. Reduce or omit the chili flakes for a less spicy dish.
  4. Shaking the can of unsweetened coconut milk combines the contents for a creamy, even sauce.
  5. Low heat prevents the coconut milk from curdling, ensuring a smooth sauce. If curdling occurs, it’s still safe to eat.
  6. Soy sauce enhances flavor but can add saltiness. You may need to adjust the other seasonings if you decide to use it.
  7. For food safety, use an instant read thermometer to confirm doneness.
  8. Serving Suggestions: Pair with sides that soak up the sauce, like rice or naan.

Nutrition

Calories: 378kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 356mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
Servings: 6 servings
Calories: 378kcal
Author: Sandra

FAQs

Yes, you can! Boneless, skinless thighs will work, but you’ll miss out on the crispy skin. If using boneless thighs, reduce the cooking time during the braising step to avoid overcooking.

Good news – this recipe is already dairy-free and gluten-free as written! If you choose to add soy sauce, opt for tamari or a gluten-free soy sauce to ensure the dish remains gluten-free.

Absolutely! Vegetables like baby spinach, sliced bell peppers, or zucchini can be added during the last 10 minutes of cooking. They’ll soak up the flavors of the sauce and complement the chicken beautifully.

If your sauce seems too thin, remove the chicken after cooking and simmer the sauce uncovered for a few minutes until it thickens to your liking. Alternatively, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer for 1-2 minutes.

Yes! This dish tastes even better the next day as the flavors continue to meld. Store it in the refrigerator and reheat gently on the stovetop or in the oven before serving.

Steamed jasmine rice, garlic naan, or roasted vegetables are excellent choices. You can also serve it with a simple cucumber salad for a refreshing side.

To add more heat, increase the amount of red chili flakes or stir in a bit of chili paste or sriracha when building the sauce.

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