Coconut Milk Braised Chicken
May 08, 2016, Updated Oct 27, 2025
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This coconut milk braised chicken recipe is a cozy one pot dinner featuring bone-in chicken simmered in garlic and thyme-infused coconut milk until perfectly tender. It’s easy to make, but the rich, restaurant-worthy flavor makes it feel totally gourmet.
Braised Chicken Recipe
This braised chicken is the kind of cozy dinner that tricks everyone into thinking you’ve been cooking all day. Golden chicken simmers in coconut milk with loads of garlic and fresh thyme until it’s juicy, tender, and dang delicious! Minimal effort, one pot, and a whole lot of “Wow, what’s that amazing smell?” is about to happen in your kitchen.
Why You Should Make This Braised Chicken ASAP
- One-pot dinner = fewer dishes.
- Bone-in chicken turns melt-in-your-mouth tender.
- That garlicky, herby coconut milk sauce is straight-up drinkable. The whole family will be asking for more.
- Works with drumsticks, thighs, or whatever chicken pieces you’ve got on hand.
Ingredients You’ll Need
- Coconut milk – One can (full-fat, unsweetened) for a creamy, dreamy, delicious sauce.
- Chicken pieces – I use a mix of dark meat, including boneless chicken thighs and drumsticks, about 4 pounds total. Skin-on adds more flavor, but skinless works too.
- Salt & freshly ground black pepper – Season the chicken generously on both sides.
- Olive oil + butter – For searing and layering richness. Vegetable oil or any other neutral oil works just as well.
- Fresh thyme sprigs – Fresh herbs add earthy, herby flavor to the braising liquid. You can also use fresh rosemary or oregano.
- Whole garlic bulb – Yep, the whole thing. Peel the cloves, no chopping necessary! Please don’t use garlic powder.
How to Make Braised Chicken with Coconut Milk
This recipe is a great way to use up skin-on chicken thighs or drumsticks, but boneless thighs work beautifully too. The braising process gently cooks the meat until it’s fall-apart tender, while the coconut milk reduces into a rich, flavorful sauce!
- Preheat the oven to 375ºF.
- Season the chicken with salt and pepper.
- Sear the chicken. Heat olive oil and butter in a Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden brown. Work in batches if needed to avoid crowding.
- Add flavor. Toss in the peeled garlic cloves and thyme sprigs. Stir them around for 30 seconds to bloom the flavor.
- Add coconut milk. Pour in the coconut milk, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Braise. Cover the Dutch oven and transfer it to the oven. Bake for 50–60 minutes, or until the chicken reaches 165ºF on an instant-read thermometer and is fall-apart tender.
- Rest + serve. Let the tender chicken rest a few minutes, then serve it with rice, mashed potatoes, or crusty bread for soaking up that flavorful sauce.
Katerina’s Recipe Tips
- Don’t skip the sear! Browning the chicken adds depth and locks in moisture.
- Use an oven-safe braising pan or heavy casserole dish with a lid if you don’t have a Dutch oven.
- Chicken breasts can also be used, just keep in mind they cook faster, so check for doneness around the 35-minute mark to avoid drying them out. Or skip the guesswork and make my coconut milk chicken breasts recipe instead.
- Want extra zing? Add a splash of lime or lemon juice or a pinch of chili flakes to the braising liquid.
- Make it ahead. The flavors get even better the next day, so store leftovers in an airtight container and reheat gently on the stove.
Serving Suggestions
- A side of no knead bread to soak up the coconut garlic sauce.
- Fluffy jasmine or basmati rice goes great with this meal! I love it with a side of my butternut squash risotto.
- Sautéed greens like spinach or baby bok choy are good for something fresh and light.
How To Store Leftovers
- Refrigerate: Transfer the chicken and sauce to an airtight container and refrigerate for up to 2-3 days.
- Freeze: You can also freeze it! Store in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Reheat: Warm it in a skillet over medium heat or in the microwave. If needed, add a splash of chicken broth or coconut milk to loosen up the sauce.
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Braised Chicken Recipe
This braised chicken recipe features juicy chicken simmered in coconut milk with garlic and fresh thyme until perfectly tender. It’s cozy, flavorful, and made all in one pot. Just sear, pour, and let the oven take care of the rest.
Ingredients
- 4 pounds of chicken pieces, (I used boneless chicken thighs and drumsticks)
- salt and freshly ground black 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, shake it before opening
Instructions
- Prep. Preheat the oven to 375°F.
- Prepare the chicken. Season the chicken pieces with salt and black pepper.
- Brown the chicken pieces. Heat the olive oil and butter in a Dutch oven or any other heavy pot that is stovetop and oven safe. Add the chicken pieces to the pot and cook for 3 minutes; flip and cook for 3 more minutes, or until the chicken is browned on all sides.
- Mix in the aromatics. Add the thyme sprigs and garlic, and cook and stir for 30 seconds.
- Stir in the coconut milk. Pour in the coconut milk and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cover the pot and bake in the oven for 50 to 60 minutes, or until the chicken is cooked through and tender. Chicken is done when its internal temperature registers at 165˚F.
- Rest and serve. Remove the braised chicken from the oven and let it rest for 5 to 10 minutes before serving.
Equipment
Nutrition
Calories: 545kcal | Carbohydrates: 2g | Protein: 66g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 256mg | Potassium: 841mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 5mg
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.
Did you make a recipe? Leave a rating
HI! This looks awesome – could it be make in a cast iron-type dutch oven over coals?
Alicia @ http://www.GirlonaHike.com
Is it ok to use canned coconut milk? And what sides do you fix with this dish? I don’t like brown rice….
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! 🙂
https://diethood.com/lemon-rice-recipe/
https://diethood.com/shrimp-fried-rice/ (you can just leave out the shrimp)
https://diethood.com/lemon-butter-green-beans/
https://diethood.com/garlicky-lemon-parmesan-broccoli-recipe/
https://diethood.com/garlic-butter-roasted-carrots/
I used canned coconut milk and thinned it out with some water. Also added carrots and mushrooms. Really delishous!!
That sounds great! I’m very glad you enjoyed it! 🙂 Thank you for chiming in! 🙂
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!
Hi Lisa!! Thanks for catching that – yes, it’s supposed to be 2 cups. 🙂
Hello Katerina,
How many servings does this make?
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!
any thoughts about adapting this to the slow cooker?
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?!
Hi Sarah! Yep, just cover it with foil. I hope you’ll like it! 😀
Ok thanks! Will chicken breasts work okay or will chicken with the skin on be better?
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 ??
Is this coconut milk that you get in the refigerated milk section, or the thicker canned coconut milk?
Hi Julie! Yes, it’s coconut milk, the one found in the fridge section, not the canned one.
Thanks.
Hello. This looks delicious. How much dried thyme should I use if I don’t have fresh thyme? Thank you!
Hi Billie! That would be around 1.5 teaspoons of dried thyme.
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.