Coconut Milk and Thyme Braised Chicken
May 08, 2016, Updated Aug 04, 2020
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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.
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!
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 CHICKEN
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.
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.
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!
ENJOY!
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Coconut Milk and Thyme Braised Chicken
Ingredients
- 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
Instructions
- 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
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.
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?
Hi!
This makes 6 servings.
I would say to start checking for doneness at around the 35-minute mark.
Super! Thank you. Will do.
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.
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. 🙂
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!
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!
Hi! I would just cut down on the coconut milk – use 1 cup – and keep the rest as is.
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.
Do you drain grease after browning chicken I wasn’t sure so drained some before adding coconut milk
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?
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.
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!!!
Hello, do i have to put it in oven? could I do the same On the stove?
Can I use milk to replace coconut milk?
Hi! Yes, absolutely.