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
This was delicious, I added mushrooms and carrots and used boneless chicken thighs. I will definitely make this again.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
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!
Folded fresh spinach at the end* (just after pulling out of the oven)
I am very glad you enjoyed it! Thank you for chiming in! 🙂
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.
I am very happy you enjoyed it! Thank YOU! 🙂
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!
I’m glad you enjoyed it! Thank YOU! 🙂
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
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.
This dish really is as simple as it looks with stunning results from a handful of ingredients ….. brilliant ….!!!! Thank you !!!!
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?
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.
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! 🙂
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!!!!!