Name: Creamy Coconut Chicken Skillet Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 1 and 1/2 tbsp vegetable oil (or achiote oil, skip achiote powder if used); 1 lb skinless chicken; 1 tsp ground paprika; 1 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder; Salt and pepper to taste; 1 medium yellow onion, minced; 3 cloves garlic, minced; 1 tomato, minced (half of large or whole medium/small); 1/2 tsp ground paprika; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil); Salt and pepper to taste; 1 tbsp tomato sauce or ketchup (or 1/2 tbsp tomato paste); 1/4 cup unsweetened shredded coconut (25 g); 1 can (450 ml) unsweetened canned coconut milk, room temperature; Salt and pepper (if needed, to taste); 2 bay leaves, dried or fresh; Cilantro, chopped, for topping (optional)

There’s something wonderfully comforting about warm, creamy dishes that brighten up an ordinary evening. This Creamy Coconut Chicken Skillet Recipe is exactly that—luxuriously rich, infused with aromatic spices, and finished with a silky coconut sauce that will make your taste buds dance. Trust me, it’s worth every minute in the kitchen!

A black bowl on a white marbled surface holds the dish, with the left half filled with white rice sprinkled lightly with green herbs, and the right half covered with a creamy yellow curry layered with chunks of tender chicken and strips of red bell pepper, all topped with more chopped herbs. A woman's hand is holding a fork, scooping some curry and rice. In the top right corner, part of a white plate with folded flatbread is visible. A dark cloth napkin lies under the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Coconut Chicken Skillet Recipe
Top Tip
How to Serve Creamy Coconut Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Coconut Chicken Skillet Recipe

Why You'll Love This Recipe

I can’t get enough of this dish—it's like a tropical escape on a plate! The way the spices marry beautifully with the creamy coconut milk creates a flavor combo that’s both exotic and homey. Plus, it’s uncomplicated enough for a weeknight meal but sophisticated enough to impress guests.

Simple Yet Flavorful: Uses just a handful of ingredients to build layers of bold, comforting taste.
One-Skillet Wonder: Minimal cleanup as everything cooks in one pan, saving time and effort.
Customizable Heat and Herbs: Adjust spices or add fresh cilantro to suit your own flavor preferences.
Perfect Weeknight or Dinner Party Dish: Elegant enough for company, easy enough for busy nights.

Ingredients & Why They Work

This recipe draws on vibrant spices and coconut’s natural richness to create a creamy sauce that clings lovingly to tender chicken pieces. Each ingredient plays a specific role in balancing flavors, so shopping mindfully will set you up for success.

Flat lay of skinless raw chicken thighs, a small white bowl with vegetable oil, a medium yellow onion whole and unpeeled, three whole garlic bulbs with cloves attached, one whole ripe medium tomato, a small white bowl of unsweetened shredded coconut, a small white bowl filled with creamy coconut milk, two fresh green bay leaves, a small white bowl holding ground paprika, another small white bowl with ground cumin, a third small white bowl containing ground coriander, a tiny white bowl with bright reddish-orange achiote powder, a small white bowl with coarse salt, a small white bowl filled with whole black peppercorns, and a small bunch of fresh cilantro sprigs all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil (or achiote oil): Gives a neutral base for sautéing the spices and chicken, achiote oil adds a subtle earthy color if you use it.
Skinless Chicken: Boneless breasts or thighs work great—thighs give more juiciness, but breasts are leaner.
Ground Paprika, Cumin, Coriander, and Achiote Powder: These spices layer smokiness, warmth, and a gentle earthiness, bringing authentic Caribbean vibes.
Yellow Onion and Garlic: Classic aromatics that build the base flavor and add sweetness and depth.
Tomato (fresh and sauce/ketchup): Provides acidity and body to balance the fat in coconut milk.
Unsweetened Shredded Coconut: Toasted briefly in the pan to intensify that tropical coconut flavor—you’ll notice the difference!
Unsweetened Canned Coconut Milk: The star of the sauce, it creates a creamy texture without overwhelming sweetness.
Bay Leaves: Add subtle herbal notes as the sauce simmers, enhancing overall complexity.
Cilantro (optional): A bright, fresh finish that lifts the heavy creaminess with herby zing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Coconut Chicken Skillet Recipe is how easy it is to tweak depending on what you have on hand or your mood. I often adjust the spice level or swap out fresh herbs to add new dimensions.

Variation: I sometimes add a kick of chopped fresh chili or a dash of cayenne for a little heat, which really wakes up the coconut and spices in a beautiful way.
For a lighter version: Use light coconut milk or swap half the canned coconut milk with chicken stock to reduce richness but keep creaminess.
Vegetarian twist: Replace chicken with hearty vegetables like cauliflower florets or chickpeas for a coconut curry vibe that’s just as satisfying.

Step-by-Step: How I Make Creamy Coconut Chicken Skillet Recipe

This close-up image shows several thick, cooked pieces of meat covered in a smooth, creamy orange sauce that has a slightly shiny texture. The sauce looks rich and coats the meat evenly. Sprinkled on top and scattered around are fresh green herbs that add a bright contrast to the orange sauce. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by heating your oil in a skillet over medium heat. While it warms, season your chicken all over with the paprika, cumin, coriander, achiote powder (if you're not using achiote oil), and a good pinch of salt and pepper. Once the oil’s shimmering, place the chicken pieces in the pan. Let them cook undisturbed until golden, about 5-6 minutes on the first side. Flip and cook another 4-5 minutes until golden and cooked through. This sear locks in juices and adds lovely color and depth before we move on. Remove the chicken and set it aside—you’ll bring it back soon!

Step 2: Build the Coconut Sauce

In the same pan, add a splash more oil if needed and toss in your minced onion, garlic, and fresh tomato. Sprinkle the spices again and season with salt and pepper, sautéing everything for 2-3 minutes until soft, fragrant, and starting to meld together. Stir in the tomato sauce or ketchup to add that umami boost, cooking for another minute. Then add the shredded coconut—this little step makes a world of difference as it toasts briefly and deepens the coconut flavor, giving the sauce extra richness and texture.

Step 3: Simmer to Perfection

Turn the heat down to medium-low, pour in the coconut milk, and stir well to combine all those wonderful flavors. Nestle the chicken back into the sauce, making sure each piece is nicely coated. Add in the bay leaves and let everything simmer gently for 10-15 minutes, until the sauce thickens and coats the chicken like a silky hug. Taste along the way and adjust salt, pepper, or spices if you’d like more punch. Once it’s perfect, remove from heat and get ready to serve!

Top Tip

From my experience making this Creamy Coconut Chicken Skillet Recipe, a few little things can really elevate the final dish and help you avoid common pitfalls.

Don't rush the sear: Letting the chicken sit undisturbed until golden helps develop deep flavor and locks juices inside—skip flipping repeatedly.
Toast the shredded coconut: It releases amazing aroma and boosts coconut flavor—don't skip this extra step in the sauce.
Simmer gently: Keep heat moderate or low when cooking the sauce so it thickens slowly without breaking or curdling.
Adjust seasoning last: Coconut milk can mellow spices; taste and tweak seasoning towards the end so flavors stay balanced.

How to Serve Creamy Coconut Chicken Skillet Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I always top this dish with freshly chopped cilantro—its bright, peppery notes contrast beautifully with the richness. Sometimes I add a squeeze of lime juice or thin slices of fresh chili if friends want a little extra zing. These simple touches bring freshness and color that make the meal pop.

Side Dishes

Rice is the classic and perfect partner here—whether it’s fluffy jasmine, basmati, or even coconut rice for double coconut goodness. I also love serving it with crispy patacones (twice-fried green plantains) and ripe avocado slices. The plantains add crunch and a hint of sweetness, while the avocado cools down the spices and rounds out the plate.

Creative Ways to Present

For a special occasion, I’ve tried plating this skillet-style straight from a rustic cast iron pan topped with a colorful handful of microgreens and edible flowers. It’s an instant wow moment! You can also serve it family-style with bowls of rice and toppings so everyone can customize their plates.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting overnight, which means lunch the next day tastes even better. Just keep the bay leaves out before storing to avoid overpowering bitterness.

Freezing

This dish freezes surprisingly well. Portion it into freezer-safe containers and it will keep for up to 2 months. When defrosting, thaw overnight in the fridge and reheat gently to keep the sauce creamy and smooth.

Reheating

I recommend reheating gently on the stovetop over low heat, stirring frequently to prevent the coconut milk from separating. If it thickens too much, just add a splash of water or extra coconut milk to loosen it up.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and tender, and they work wonderfully in this creamy coconut chicken skillet recipe. Just make sure to adjust cooking time slightly based on thickness.

What’s the best way to avoid curdling the coconut milk?

Keep the heat at medium-low or low when simmering the sauce, and avoid boiling vigorously. Stir gently and add the coconut milk towards the end of the cooking process to maintain that smooth, creamy texture.

Can I make this recipe ahead of time?

Yes! This recipe actually tastes even better the next day as the flavors meld. Store it covered in the fridge and gently reheat before serving.

What can I serve with this Creamy Coconut Chicken Skillet Recipe?

It pairs beautifully with steamed jasmine or basmati rice, crispy fried plantains, and fresh avocado slices. Adding chopped cilantro on top adds a fresh pop to complement the creamy sauce.

Final Thoughts

This Creamy Coconut Chicken Skillet Recipe has been a total game changer for me—simple enough to whip up on a busy evening but with layers of flavor that feel truly special. Every time I serve it, friends ask for seconds and I secretly smile knowing I’ve delivered something warm and satisfying. I can’t wait for you to try it and make it your own favorite weeknight or dinner-party dish!