Description

This Creamy Coconut Milk Chicken is rich, flavorful, and unbelievably easy! Tender chicken simmered in a garlic-coconut sauce with a hint of lime and spice — a dreamy one-pan dinner perfect for busy nights.

Ingredients

**For the Chicken**

1 ½ lbs boneless, skinless chicken breasts or thighs

1 tbsp olive oil

Salt & black pepper, to taste

**For the Sauce**

1 tbsp butter or ghee

3 cloves garlic, minced

1 tsp grated fresh ginger

1 can (13.5 oz) coconut milk (full-fat for creaminess)

1 tbsp lime juice (or lemon juice)

1 tbsp soy sauce (or coconut aminos for paleo)

1 tsp curry powder (optional for warmth)

½ tsp red pepper flakes (optional)

Salt & pepper, to taste

**Optional Garnish**

Fresh cilantro

Lime wedges

Steamed rice or cauliflower rice

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Instructions

1. Pat chicken dry and season with salt and pepper.

2. Heat olive oil in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden. Remove and set aside.

3. In the same skillet, add butter, garlic, and ginger. Sauté 1–2 minutes until fragrant.

4. Pour in coconut milk, lime juice, soy sauce, curry powder, and red pepper flakes. Stir well to combine.

5. Bring to a gentle simmer and cook for 5 minutes until the sauce begins to thicken slightly.

6. Return chicken to the skillet, spoon sauce over the top, and simmer for another 8–10 minutes, until chicken is cooked through and tender.

7. Taste and adjust seasoning with more lime or salt as desired.

8. Serve over rice or veggies, garnished with cilantro and lime wedges — creamy, dreamy perfection!

Notes

For extra richness, use full-fat coconut milk.

Add spinach or bell peppers to make it a complete one-pan meal.

This recipe works beautifully with shrimp or tofu too.

Store leftovers in the fridge for up to 3 days — the sauce gets even better overnight!