It’s time to make chicken breasts exciting again. This Skillet Coconut Chicken recipe delivers juicy, marinated chicken cooked in a creamy coconut and chili-garlic sauce that balances creaminess, heat, and a touch of sweetness. All made in one skillet for an easy weeknight meal the whole family will enjoy.
Cooking chicken in coconut milk keeps breasts moist and infuses them with a subtle tropical flavor. The chili-garlic sauce brings a lively spicy note while soy, lime, and ginger add depth. Serve over jasmine or sticky rice and finish with fresh herbs for a colorful, restaurant-style dinner at home.
If you enjoy skillet chicken recipes, try similar preparations such as skillet chicken with potatoes, chicken pot pie skillet, or lemon chicken skillet for more quick, one-pan dinners that are bold on flavor.
Top Ingredients for Skillet Coconut Chicken
- Chicken breasts: Lean and mild, they take on the marinade and sauce well.
- Chili garlic sauce: Adds heat and savory depth. Part is used in the marinade and part in the sauce.
- Soy sauce: Provides saltiness and umami.
- Sesame oil and coconut oil: Sesame oil gives a nutty note; coconut oil complements the coconut milk for extra flavor.
- Unsweetened coconut milk: Creates a creamy, savory base for the sauce—use unsweetened for best results.
- Rice vinegar: Brightens and balances the heat with acidity.
- Honey: A small amount softens the spice and rounds the flavors.
- Fresh ginger and lime: Add brightness and aromatic character.
- Frozen edamame: Stirred in at the end for extra protein and color.
Can I use a different cut of chicken?
Yes. Chicken thighs are an excellent alternative because they contain more fat and are less likely to dry out. Adjust cooking time as needed so thighs reach a safe internal temperature.
What if I don’t have chili-garlic sauce?
Substitute sriracha, sambal, or red pepper flakes if you don’t have chili-garlic sauce. Adjust quantities to taste, since heat levels vary between condiments.
How to Make Delicious Skillet Coconut Chicken
This skillet coconut chicken is quick, simple, and full of flavor. Follow these steps for tender, saucy chicken:
- Marinate the chicken: Place 2 lb. boneless, skinless chicken breasts in a dish. Season with 2 teaspoons kosher salt and 1 teaspoon freshly cracked black pepper, massaging the spices into the meat. Add 2 tablespoons of chili garlic sauce and coat the chicken evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for better flavor.
- Sear the chicken: Heat 1.5 tablespoons sesame oil and 1 tablespoon coconut oil in a large skillet over medium-high heat. When hot, add the chicken and sear until nicely browned on one side, about 2 minutes. Remove the chicken from the pan; it will finish cooking in the sauce.
- Make the sauce: Add 1 small minced white onion to the skillet, season with 1/2 teaspoon sea salt, and sauté 3–4 minutes until softened. Add 2 grated cloves garlic and cook briefly until fragrant. Stir in the remaining chili garlic sauce (about 1/2 cup total used, with some reserved for the marinade), a 15 oz. can of unsweetened coconut milk, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fresh grated ginger, 1 tablespoon lime juice, 1 teaspoon fish sauce, and 1 teaspoon honey. Whisk and bring to a gentle boil.
- Simmer with the chicken: Reduce heat to low and simmer the sauce for 10 minutes to meld the flavors. Add the seared chicken back to the pan, spooning sauce over it. Cover and cook 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Add 10 oz. frozen edamame in the last few minutes just to warm through.
- Finish and serve: Top the chicken with chopped cilantro, Thai basil leaves, and minced green onion. Serve over jasmine rice with a lime wedge for squeezing over the dish.
What if the sauce is too spicy?
If the sauce is too hot, stir in extra honey, a splash of coconut milk, or a squeeze of lime to help balance and mellow the heat.
Here’s a tip!
Chicken breast can dry out if overcooked. Use an instant-read thermometer and remove the chicken from the heat when it reaches 165°F (74°C). For a saucier dish, shred the cooked chicken in the pan and toss it in the sauce.
Storage & Reheating Tips
Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra coconut milk or water if the sauce has thickened to prevent drying out.
What to Pair with Skillet Coconut Chicken
This recipe is excellent over jasmine or sticky rice. For low-carb options, serve with cauliflower rice. Add steamed or lightly sautéed greens—steamed broccoli, bok choy, or a crisp salad pair nicely. Herbs like cilantro and Thai basil and lime wedges brighten each bite.
Ingredients (Serves 6)
- 2 lb boneless, skinless chicken breasts
- 2 tsp kosher salt, 1 tsp black pepper
- ½ cup chili garlic sauce (separated)
- 1 tsp soy sauce (for marinade) and 1 tbsp soy sauce (for sauce)
- 1.5 tbsp sesame oil (separated) and 1 tbsp coconut oil
- 1 small white onion, minced
- 2 large cloves garlic, grated or minced
- ½ tsp sea salt
- 15 oz unsweetened coconut milk
- 1 tbsp rice vinegar
- 1 tbsp fresh grated ginger
- 1 tbsp fresh lime juice
- 1 tsp fish sauce
- 1 tsp honey (or more to taste)
- 10 oz frozen edamame
- 2 tbsp fresh cilantro, chopped; 4–6 Thai basil leaves; 2 green onions, minced
Nutrition (per serving, approximate)
Calories: 485 kcal | Carbohydrates: 19 g | Protein: 39 g | Fat: 28 g | Fiber: 5 g | Sugar: 9 g
Nutrition information is an estimate and should be used as a guideline only.
Photography: Photos in this post were taken by Dalya from It’s Raining Flour.