Creamy Coconut Chicken (Easy One-Pan Dinner)
Tender chicken simmered in a velvety coconut sauce infused with garlic, ginger, and warm spices creates a comforting yet vibrant dish. This easy one-pan dinner delivers restaurant-level flavor with minimal cleanup, making it perfect for busy weeknights or relaxed evenings at home.
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Measuring cups and spoons
- Tongs
- Small bowl
Ingredients
- 1.8 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- ¾ tsp ground turmeric
- ½ tsp chili flakes optional
- 1 tbsp tomato paste
- 1 14 oz can full-fat coconut milk
- ½ cup chicken broth
- 1 tsp honey
- 1 tbsp fresh lime juice
- ¼ cup chopped cilantro or flat-leaf parsley
Optional for serving:
- steamed jasmine rice or warm flatbread
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add the diced onion and cook until softened, about 3 minutes. Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add turmeric, chili flakes, and tomato paste. Stir continuously for about 1 minute to deepen the flavor.
- Pour in coconut milk and chicken broth, scraping up any browned bits from the pan. Stir in the honey.
- Return the chicken to the skillet. Simmer gently for 10–12 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Finish with lime juice and sprinkle with fresh herbs before serving.
Notes & Wine Advice
Serving tips
Serve the chicken over fluffy jasmine rice so the grains absorb the creamy coconut sauce. Add a crisp cucumber salad or lightly sautéed green beans for freshness and contrast.Variations
Lighter Version:Swap full-fat coconut milk for light coconut milk and use chicken breast for a lower-fat dish. Vegetable Boost:
Stir in baby spinach, sliced bell peppers, or snap peas during the final 5 minutes for extra color and nutrients. Spicier Profile:
Add 1–2 teaspoons red curry paste or a diced fresh chili when sautéing the aromatics.
Wine pairing suggestion
A chilled off-dry Riesling or Gewürztraminer balances the creamy richness and gently complements the aromatic spices without overwhelming the dish.Nutrition values
Calories: 520 kcal | Protein: 36 g | Fat: 38 g | Saturated Fat: 21 g | Sugar: 3 g