Coconut Milk and Thyme Braised Chicken

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Coconut Milk and Thyme Braised Chicken is an easy one pot chicken dinner! Cooked in thyme-infused coconut milk and garlic, this is one delicious chicken thighs or legs recipe.

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

SO yummy-good, I may never go back to grilling chicken, again.

Hello, dear friends! Hello, dear Mothers! Happy Mother’s Day to you all, especially to my own! ❤❤❤ Thank you for EVERYTHING you do! 

Also? CONGRATULATIONS, I turned out perfectly! 

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

Can I ramble on just a little more about how motherhood is still totally the hardest job in the world? YET so freakin’ awesomely rewarding!?!

I heard that all my life and it sounded like this, When you become a mother, blah blah blaaaah blah blah!”.  *eyeroll*
But then I became a Mommy and things completely fell into place and everything started to make sense and I pulled my hair out and I kissed the bejesus out of my kids – all of that at the same time. 

Okay. About that food…

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.


Here she be! Aint’ she delicious!?

This chicken dinner is the flavor bomb of my life. I am trying to put into words how much I love this combination of coconut milk with thyme + all the garlic. A whole BULB of garlic. Yeah, baby!

Being the person that is in full blown relationship with one pot chicken dinners, it should come as no surprise that this Coconut Milk and Thyme Braised Chicken is the simplest, but most delicious thing ever.

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

How to Make Coconut Milk Braised Chicken

As things almost always happen, this lovely din din is the result of coconut milk, chicken drumsticks that I forgot to throw in the freezer, and chicken thighs that my other half was crying for. Thyme and garlic? Always necessary.  

The deal is, though, that I’m pretty sure you will also fall in love with the rich flavors of this dish! It is OUT of this world!!! Exclamation points are also always necessary.

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

With only about 15 minutes of prep time, you will have an entire hour after that to let this baby cook in the oven while you shop online for that spankin’ new Yves Saint Laurent handbag. It’s Mother’s Day – I deserve it. I mean you! YOU deserve it! 


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4.88 from 8 votes
Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

Coconut Milk and Thyme Braised Chicken

11 11 11
WW Freestyle: 9
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.
Course: Dinner
Cuisine: Asian
Servings: 6 people
Calories: 482


  • 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
  • salt and fresh ground pepper , to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 thyme sprigs
  • 1 whole garlic bulb , separated into individual cloves and peeled
  • 1 can coconut milk


  • Preheat oven to 375F degrees.
  • Season chicken pieces with salt and pepper.
  • Heat olive oil and butter in a dutch oven or any other heavy pot that is stovetop and oven safe.
  • Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides.
  • Add thyme sprigs and garlic; cook and stir for 30 seconds.
  • Add coconut milk, cover and bake for 50 minutes to 1 hour, or until chicken is cooked.
  • Remove from oven and let stand several minutes.
  • Serve.
Nutrition Facts
Coconut Milk and Thyme Braised Chicken
Amount Per Serving
Calories 482 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 216mg72%
Sodium 312mg13%
Potassium 698mg20%
Carbohydrates 2g1%
Protein 64g128%
Vitamin A 265IU5%
Vitamin C 8.7mg11%
Calcium 40mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: chicken dinner, coconut chicken, dinner recipes, keto chicken recipes

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62 Responses
  1. Tania

    This recipe is amazing and very versatile! I added more thyme and folded in spinach at the very and served over rice. I think you could easily change it up and add curry powder or paprika/cayenne powder to change up the flavor and it would be just as delicious! Definitely going to be a regular in our household. Thanks for sharing!

  2. Ursula

    I followed the recipe as directed and it turned out great! Very flavorful. I used bone-in, skin-on chicken thighs because that’s what I had on hand. The chicken was very tender and I was able to just remove the skin/bones prior to serving. I used 1 can of Goya coconut milk and went heavier on the thyme. Someone asked about making this on the stove. Although I put mine in the oven in my Le Creuset, I see no reason why I couldn’t have kept it on the stove with monitored heat. In the oven I am less likely to remove the lid and “peek” at what’s cooking so that’s why I used the oven.
    I am going to make it again tomorrow b/c it was such a great hit with my family.

    1. Cj Skull

      I really made it a one pot meal by adding mushrooms and carrots when the garlic and thyme was added! I also have cubed zucchini to add last 10 minutes. I am a huge fan of braising chicken loved the idea of coconut milk! I am thinking next time to add a dash of cayenne to add some heat! Great recipe to make your own! This was a very delightful served on top of rice with a squirt of lime so fresh.Thank you! It was very tasty family enjoyed!

  3. Karen Migotto

    nobody responded to the question why not just let it cook in the coconut milk on the stove rather then in the oven? I am also using canned milk

  4. Maggie

    You’re telling people in the comments to not use canned coconut milk because that is thicker than that in refrigerated cartons, but the ingredients list actually lists “1 can coconut milk.” That’s all I have, so I can tell you tomorrow how it turns out, but then that really shouldn’t be necessary since at least one reviewer (moodybaker) has already commented that she always uses “a whole can of coconut milk no matter how much chicken” she uses.

  5. Sue Barker

    This dish really is as simple as it looks with stunning results from a handful of ingredients ….. brilliant ….!!!! Thank you !!!!

  6. Maddie

    This sounds amazing and I think I’m going to make it tomorrow. I have a bunch of lemons I need to use and am wondering if that would be a good flavor to add or would it mess with what’s already going on?

  7. moodybaker

    I LOVE this chicken dish. I’ve made this a few times now and I always use a whole can of coconut milk no matter how much chicken I’m using. Sometimes I have extra sauce and I use it to cook rice in or add to mashed potatoes. I even have a jar of the sauce in my freezer! I couldn’t throw it out, it’s just SO good! I usually serve with rice or mashed potatoes, and veg.

  8. Amy

    This looks like exactly the recipe I’ve been looking for! Do you think it would work in a crockpot/ slow cooker? Not sure how coconut milk would react being heated for that long… can’t wait to try it anyway! 🙂

  9. Dannette Mayombola

    I thought you were exaggerating! You were not! This chicken was delicious!!!!! My husband, one year old daughter & I all LOVED it. Planning on making it again soon because there were no leftovers. I served it with carrots & rice. Thinking about throwing in red potatoes next time. Thank you for the amazing recipe!!!!!

  10. Carla

    This sounds delish! I’d like to make for a party using chicken breasts. How long would I need to cook in the oven and how many servings does this make?

  11. Rachel

    I have unsweetened coconut milk at home. Is that the same or does this recipe call for sweetened? I’m worried it will be bland if I use the wrong kind.

    1. Katerina Petrovska

      Hi! No, you don’t have to use sweetened – it might give it a bit more flavor if you do use sweetened coconut milk, but in my opinion, this dish is pretty flavorful without it…I think you should be fine. 🙂

  12. Casey m

    Hi! Has anyone used almond milk in replacement of coconut milk? If so, let me know how it was!! Lookin to sub out the coconut milk since we’ve always got an abundance of almond milk in the house!

  13. Tori

    HI there! I want to make this tonight but have a question on the amount of chicken used. 4 pounds is a lot of chicken. I wouldn’t even be able to fit that in my Dutch oven to cook all at once. I have a 2 pound bag of thighs I was going to use. Should I cut the rest of the recipe in half or keep the same measurements and just use less chicken? 4 pounds just seems like so much meat. I appreciate your help!

  14. j.r.

    Pretty good, very simple & easy for us beginners. Can someone recommend how much salt & pepper, I don’t think I added enough. Also I added carrots and white rice at the end, I think some mushrooms could really fit in nicely.

  15. Sophie

    Hi I have a can of coconut milk which i tried to make into coconut yoghurt so i mixed in the probiotic capsules. Then I got told that I should have used organic coconut milk and thats why its not thickening… so long story short I have a can of cc milk mixed with 2 capsules of probiotic ….i dont want to waste this so is this good to use for this recipe?

  16. Eve

    This looks lovely, and I plan to try it tomorrow. A question, though – I was looking at the nutritional information, and it says 205g sodium. Is that a typo? Thanks, Eve.

  17. Shawn

    Loved this recipe! We made it in a dutch oven over a campfire. I used two cans of coconut milk, and the liquid mostly disappeared by the time this was done cooking. I also peeled carrots and cooked them whole on top of the chicken in the same pot. We served it over rice, and my kids were raving about how good it was. The garlic was everyone’s favorite part, so I think I’ll add more heads of garlic next time. Thanks!!!

  18. Vickie Bell

    Is it ok to use canned coconut milk? And what sides do you fix with this dish? I don’t like brown rice….

    1. Katerina Petrovska

      Hi Vickie! Don’t use the canned coconut milk because that is much thicker than the coconut milk in cartons, and I am not sure how well it will work with this recipe. In as far as sides, I think anything goes, but I like rice and veggies the best. I have Fried Rice on the blog and I also have Lemon Rice that is really, really good! 🙂 (you can just leave out the shrimp)

      1. Monika

        I used canned coconut milk and thinned it out with some water. Also added carrots and mushrooms. Really delishous!!

  19. Lisa

    Hi! Is it 2 cups of the coconut milk? I see a question mark before the 2, and just want to make sure it’s not supposed to be more.

    This recipe sounds delicious- I can’t wait to make it!

  20. Heylen Thienes

    I made this recipe while on Whole30 and it was absolutely delicious (currently making it again). I used canned coconut milk, because that’s what I thought it called for… oops! Anyway, the chicken came out really, really tender! Even my husband who isn’t crazy about chicken loved it!

  21. Sarah

    Dumb question but my only oven safe pan is a cast iron skillet with no lid. Should I cover it with foil when I cook it in the oven?!

  22. Kinga

    This recipe sounds excellent, can’t wait to try!! Seems as though it could be easily adapted to a pressure cooker, any thoughts? Also I’m a bit confused on the coconut milk, canned vs refrigerated? And if using canned should it be diluted perhaps ??

  23. sara

    Found your recipe as a phase 3 dinner for Haley Pomeroy’s Fast Metabolism Diet. This is a definite keeper, diet or no… Serious comfort food. I might add an extra head of garlic next time as each clove was succulent and sweet. Even my dad, who does not like garlic (or chicken for that matter) liked this recipe and said it was a keeper. What is the best thing about it? Super EASY!!!!!! I paired it with brown rice and roasted green beans. Thanks for sharing this great recipe.

  24. Joanie @ ZagLeft

    This chicken looks perfectly tender. I need to try this recipe and I just so happen to have both chicken that needs to be cooked and coconut milk in the pantry!

  25. sarah smith

    This chicken looks was so good! and delicious l love it so much, I must try it
    thank you so much for this ymmm recipes

  26. Bintu | Recipes from a Pantry

    We have an almost full can of coconut milk left over from a homemade body wash experiment and I had no idea what to do with it. Thanks for this awesome idea!

  27. Cecelia

    Hi, this is my first post ever – because you sound so clever 🙂 I love the way you write. Exclamation points are definitely always needed. I’m sharing you, I hope you make more people smile. xx, Cecelia.

    1. Katerina Petrovska

      Hi Cecelia! Thank you soooo much for taking the time to post, especially with those wonderful, kind words! Means the world to me!! Thank YOU! ♥ xoxo

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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