45-Minute Creamy Coconut Milk Chicken Thighs

Creamy coconut milk chicken thighs is one of those dinners I make when I want a bowl of creamy coconut broth with tender chicken a side of fluffy white rice or naan bread. It's something simple, and warming.

I usually turn to this on a weeknight when I have chicken thighs in the fridge all it takes it a good searing, chicken broth, a can unsweetened coconut milk, tomato paste, spices and seasonings.

It cooks in one pan, and I like that I can let it simmer while I take care of everything else.

Why You’ll Love This Recipe

• Made in one pan
• Works well for weeknights
• Leftovers reheat well
• Uses pantry staples
• Pairs easily with rice, bread, or vegetables

Ingredients

Chicken and Marinade

• Boneless, skinless chicken thighs
• Apple cider vinegar
• Roasted cumin powder
• Smoked paprika
• Onion powder
• Garlic powder
• Salt

Sauce Base

• Extra virgin olive oil for searing
• Small onion, finely diced
• Tomato paste
• Rice vinegar
• Smoked paprika
• Cumin powder
• Onion powder
• Garlic powder
• Dried bay leaf
• Red pepper flakes
• Salt and white ground pepper
• Chicken stock
• Unsweetened coconut milk

Finish

• Unsweetened coconut milk
• Fresh chopped parsley and cilantro
• Fluffy white rice for serving

Instructions

Start by seasoning the chicken thighs with apple cider vinegar, roasted cumin, smoked paprika, onion powder, garlic powder, and a pinch of salt. Let them sit for about 10 minutes in a small bowl while you preheat your stainless steel skillet. It doesn’t need long, just enough time for the seasoning to settle in. Just give them enough time to take in and absorb the spices and seasoning and the acid from the vinegar.

Add extra virgin olive oil to the hot skillet (I love a good stainless steel skillet) and sear the chicken on both sides until golden. You’re not cooking it all the way through yet, just building color. Once it’s seared, remove it from the pan and set it aside.

In that same pan, add the finely diced onion. Lower the heat slightly to low heat and let it cook until soft and lightly caramelized. This adds a layer of seasoning to the recipe.

Add the tomato paste, rice vinegar, smoked paprika, cumin, onion powder, garlic powder, bay leaf, red pepper flakes, salt, and white pepper. Let that cook down for a few minutes so the tomato paste deepens in color and everything smells warm and toasty 4-5 minutes.

Pour in the chicken broth and let it simmer for about five minutes, use a spatula to mix the drippings and the caramelized. Then add the seared chicken to the pan. Let them cook through gently in the sauce until they’re fully done and tender.

Once the chicken is cooked, pour in the unsweetened coconut milk and let it simmer gently (on low) for just a couple of minutes. You don’t want to boil it hard. Just let it warm through and blend into the sauce, don't overmix.

Turn off the heat and stir in the fresh parsley and cilantro.

Serve it over fluffy white rice and spoon that creamy sauce over the top.

Add Veggies

This dish has a good amount of protein, but if you want to balance it out with more veggies and fiber, because we could all use more fiber, it’s easy to build around it or prepare as a side dish.

• Add frozen brocolli florets to the dish, cook until fork tender, and serve.
• Serve it with sautéed spinach, or asparagus on the side – or add it to the skillet and cook in the last 2-5 minutes to cook in the coconut sauce.
• Add roasted cauliflower or broccoli to the plate

What to Serve With This

• Jasmine or basmati rice
• Coconut rice
• Warm naan bread
• Simple cucumber salad

If You Like This, You’ll Love These

Here are a few others I’ve made and loved:

• One Pan Lemon Chicken and Orzo
• Creamy Chicken Sausage Orzo
• Coconut Curry Shrimp
• Skillet Chicken with Spinach

If you make this, I’d love to hear how they turn out for you. Leave a comment below, I try and read them all.

Olga

Creamy Coconut Milk Chicken Thighs

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Creamy coconut milk chicken thighs cooked in one pan with a coconut milk sauce. A practical weeknight dinner that simmers on the stove and pairs well with simple sides.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 3 people

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 785

Ingredients Equipment Method Nutrition

Ingredients

  

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Chicken and Marinade

• 6 boneless skinless chicken thighs
• 2 tbsp apple cider vinegar
• ½ tbsp roasted cumin powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 pinch salt

For Cooking

• 2 tbsp extra virgin olive oil

Sauce

• 1 small onion finely diced
• ½ tbsp tomato paste
• ½ tbsp rice vinegar
• 1 tsp smoked paprika
• 1 tsp cumin powder
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 dried bay leaf
• Salt to taste
• White ground pepper to taste
• 2 cups chicken broth
• 1 can unsweetened coconut milk

To Finish

• 2 tbsp chopped parsley
• 2 tbsp chopped cilantro
• Red pepper flakes
• White rice for serving

Equipment

• 1 Skillet
• 1 Small Bowl
• 1 Wooden Cutting Board
• 1 Knife
• 1 Spatula

Method

 

Prep

1. Season chicken with apple cider vinegar, roasted cumin powder, smoked paprika, onion powder, garlic powder, and salt. Let sit for 10 minutes. Dice the onion and chop the herbs.
   

Instructions

1. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden. Remove and set aside.
2. Add diced onion to the same pan and cook until soft and lightly caramelized.
3. Stir in tomato paste, rice vinegar, smoked paprika, cumin powder, onion powder, garlic powder, bay leaf, salt, and white pepper. Cook for a few minutes.
   
4. Add chicken stock and simmer for 5 minutes.
5. Return chicken to the pan and cook until fully cooked through.
   
6. Pour in coconut milk and simmer gently for 2 to 5 minutes.
   
7. Remove from heat and stir in parsley and cilantro. Sprinkle with red pepper flakes before serving.
8. Serve over white rice and lime wedge.

Nutrition

Calories: 785kcalProtein: 56gFat: 61gSodium: 120mg

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