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Skillet Coconut Chicken

Published 9/15/2024 • Updated 11/15/2024

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It’s time to make chicken breasts exciting again, and we’re here to tell ya that this Skillet Coconut Chicken recipe is just the way to do it! Made all in one skillet, the marinated chicken simmers in a flavorful coconut chili garlic sauce that is the perfect balance of creamy, spicy, and sweet.

A bowl of white rice topped with sliced cooked chicken, edamame, and a creamy sauce, garnished with lime wedges and cilantro.

Cooking chicken with coconut milk is a GREAT way to keep those chicken breasts super duper moist. And WOOF is it ever delicious! Not only do I love how it keeps the chicken moist, but it also adds a bit of tropical flavor to the dish. A total palate refresher, this skillet coconut chicken is a great option when you need some pizazz in your weekly dinner rotation.

Love skillet chicken dishes? We got more where that came from! Try our Skillet Chicken and Potatoes, Chicken Pot Pie Skillet, or Lemon Chicken Skillet next 😋

To make this chicken coconut milk recipe, you’ll need to marinate and cook the chicken, make the sauce, and bring it all together for a meal that the whole family will love.

Top Ingredients for Skillet Coconut Chicken

Chicken breasts: Our protein of choice. It’s lean and has a neutral flavor, perfect for soaking up the marinade and sauce.
Chili garlic sauce: This is used to marinate the chicken and add flavor to the sauce. It’s oh-so spicy and delicious.
Soy sauce: Adds saltiness and umami flavor to the dish.
Sesame oil: Adds a nutty flavor to the chicken.
Coconut oil: We use coconut oil instead of olive oil to cook the chicken because we want all that yummy coconut flavor!
Unsweetened coconut milk: This creates a creamy base for our sauce. Make sure to use unsweetened, as we want the dish to be savory, not sweet.
Rice vinegar: Balances out the spiciness and adds a touch of acidity.
Honey: Brings a touch of sweetness to the sauce.
Frozen edamame: This gets tossed in at the end, adding an extra burst of protein and flavor to the dish.

Can I use a different cut of chicken?

Totally! Chicken thighs would be our second pick. They’re fattier than chicken breasts, so they won’t dry out as easily. Just be sure to adjust the cooking time accordingly.

What if I don’t have chili garlic sauce?

You can get chili garlic sauce at most grocery stores, but if you can’t find it or you don’t want to buy a whole bottle, you can substitute it with Sriracha or red pepper flakes.

Four seasoned chicken breasts are cooking in a stainless steel skillet.

How to Make Delicious Skillet Coconut Chicken

It’s always fun to make chicken in exciting new ways! This skillet coconut chicken recipe is quick, easy, and full of flavor. Here’s how to make it:

Marinate Chicken: To start, place chicken breasts in a dish and season with kosher salt and pepper. Massage the spices into the chicken. Next, add 2 tablespoons of chili sauce to the chicken. Then cover with plastic wrap and refrigerate the chicken for at least 30 minutes, but preferably up to 2 hours for more flavorful chicken.
Cook Chicken: Heat the sesame oil and coconut oil in a large skillet over medium/high heat. Once the oil is hot, add the chicken to the pan. Sear the chicken for 2 minutes on one side until browned. Remove the chicken from the pan, as it will continue to cook in the sauce later.
Make Sauce: Add the onion to the pan and season with sea salt. Saute 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 pan. Whisk the ingredients into the pan and bring to a gentle boil.
Bring It All Together: Turn the heat to low and let the sauce simmer for 10 minutes. Add the chicken to the pan and turn the chicken a few times to coat. Cover the pan and allow the chicken to cook for 6-8 minutes. Add the edamame to the pan and let it warm for a few minutes. When the chicken has reached an internal temperature of 165ºF, remove the pan from heat.
Add Toppings: Top the chicken with cilantro, Thai basil, and green onion. Serve over jasmine rice and with a fresh lime wedge, and enjoy!

A stainless steel pan filled with cooked fish fillets in a vibrant orange sauce, garnished with chopped herbs and edamame beans. Lime wedges and a striped kitchen towel are placed beside the pan.

What if my coconut chicken sauce is too spicy?

If you find the dish to be too spicy, add a few more teaspoons of honey. That’ll help balance out the heat from the chili garlic sauce.

here’s a tip!

Chicken breast can be easily overcooked, so be sure to monitor the internal temperature of the chicken while it cooks. Once it reaches 165ºF, it is fully cooked and safe to eat.

Close-up of sliced cooked chicken in a pan with a creamy, orange-colored sauce, garnished with chopped herbs and green peas.

Storage & Reheating Tips

This coconut chicken dish can be stored in an airtight container in the fridge for up to 3 days.

To reheat, gently warm it on the stovetop or in the microwave. You may want to add a little extra coconut milk or water to prevent the sauce from drying out.

A bowl of white rice topped with sliced chicken, soybeans, and a creamy sauce, garnished with lime wedges and cilantro. A pair of gold chopsticks rests beside the bowl. Lime slices are scattered around.

What to Pair with Skillet Coconut Chicken

This chicken coconut milk recipe would taste delish on a bed of Sticky Rice. For a little more flavor, try our Cilantro Lime Rice. And if you’re trying to keep the carb count low, our simple Cauliflower Rice recipe is a great alternative.

To add some greens to your meal, try serving this dish with a simple side salad or some steamed vegetables. We love this Ginger Pea Salad and Steamed Broccoli!