It’s time to make chicken breasts exciting again. This Skillet Coconut Chicken is cooked all in one skillet, with marinated chicken simmered in a creamy coconut chili-garlic sauce that balances heat, richness, and a touch of sweetness.
Cooking chicken in coconut milk helps keep breasts tender and juicy while infusing a subtle tropical flavor. This skillet coconut chicken is an easy way to add variety to weeknight dinners—simple to make and full of bold flavor.
To prepare this recipe you’ll marinate the chicken, sear it briefly, make a fragrant coconut sauce, then combine everything so the meat finishes cooking in the sauce. Serve it over rice for a satisfying meal the whole family will enjoy.
Top Ingredients for Skillet Coconut Chicken
- Chicken breasts: Lean and mild, they soak up the marinade and sauce.
- Chili garlic sauce: Used for the marinade and sauce to add a spicy, savory kick.
- Soy sauce: Brings saltiness and umami depth.
- Sesame oil: Adds a toasty, nutty note.
- Coconut oil: Used for cooking to enhance the coconut flavor.
- Unsweetened coconut milk: Creates the creamy, savory base—use unsweetened for a balanced savory dish.
- Rice vinegar: Adds acidity to balance the heat and richness.
- Honey: A little sweetness to round out the sauce.
- Frozen edamame: Stirred in at the end for extra protein and texture.
Can I use a different cut of chicken?
Yes—chicken thighs are a great alternative. They have more fat, so they stay moist and forgiving during cooking. Just increase the cook time slightly if needed.
What if I don’t have chili garlic sauce?
If you don’t have chili garlic sauce, Sriracha or a pinch of red pepper flakes mixed with a little garlic paste can work as a substitute.
How to Make Delicious Skillet Coconut Chicken
This recipe is straightforward and fast. Follow these steps for a flavorful, saucy chicken dish:
- Marinate the chicken: Season chicken breasts with kosher salt and pepper, then rub in 2 tablespoons of chili garlic sauce. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
- Sear the chicken: Heat sesame oil and coconut oil in a large skillet over medium-high heat. Sear the chicken 2 minutes on one side until golden, then remove it—the chicken will finish cooking in the sauce.
- Make the sauce: Add minced onion to the skillet and season with sea salt. Sauté 3–4 minutes, then add garlic. When fragrant, pour in the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ginger, lime juice, fish sauce, and honey. Whisk and bring to a gentle boil.
- Simmer with the chicken: Reduce heat to low and simmer the sauce 10 minutes. Return the chicken to the pan, turning to coat. Cover and cook 6–8 minutes, then stir in frozen edamame to warm. Ensure the chicken reaches 165ºF before serving.
- Finish and serve: Garnish with cilantro, Thai basil, and green onion. Serve over jasmine rice with lime wedges.
What if my sauce is too spicy?
To tame heat, stir in an extra teaspoon or two of honey until the spice level is balanced to your taste.
here’s a tip!
Chicken breasts can overcook quickly—use an instant-read thermometer to confirm an internal temperature of 165ºF for safe, juicy meat.
Storage & Reheating Tips
Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave. Add a splash of coconut milk or water if the sauce has thickened to restore creaminess.
What to Pair with Skillet Coconut Chicken
This dish is excellent over jasmine or sticky rice, or try cilantro-lime rice for extra brightness. For a lower-carb option, serve over cauliflower rice. Add a simple green salad or steamed vegetables—steamed broccoli or a ginger pea salad work particularly well.
Skillet Coconut Chicken Recipe
Ingredients
- 2 lb. boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ cup chili garlic sauce, separated
- 1 teaspoon soy sauce
- 1.5 tablespoons sesame oil, separated
- 1 tablespoon coconut oil
- 1 small white onion, minced
- 2 large cloves garlic, grated or minced (or 4 small)
- ½ teaspoon sea salt
- 15 oz. unsweetened coconut milk
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 teaspoon honey
- 10 oz. frozen edamame
- 2 tablespoons fresh cilantro, chopped
- 4–6 Thai basil leaves
- 2 green onions, minced
Instructions
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Place chicken breasts in a dish and season with kosher salt and pepper. Massage the spices into the chicken, then add 2 tablespoons of chili garlic sauce, coating the meat. Cover and refrigerate for 30 minutes to 2 hours.
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Heat sesame oil and coconut oil in a large skillet over medium-high. When hot, sear the chicken 2 minutes on one side until browned. Remove the chicken; it will finish cooking in the sauce.
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Add the onion to the skillet and season with sea salt. Sauté 3–4 minutes, then add garlic. Once fragrant, stir in the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ginger, lime juice, fish sauce, and honey. Whisk and bring to a gentle boil.
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Lower heat and simmer the sauce 10 minutes. Return the chicken to the pan, turning to coat. Cover and cook 6–8 minutes. Add edamame to warm. Verify the chicken reaches 165ºF, then remove from heat.
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Garnish with cilantro, Thai basil, and green onion. Serve over jasmine rice with lime wedges.
Tips & Notes
- Thighs can replace breasts for a juicier result.
- If too spicy, add extra honey to balance heat.
- Monitor internal temperature to avoid overcooking.
- For a saucier option, shred the chicken before serving.
Watch It
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Photography: photos in this post by Dalya from It’s Raining Flour.