Easy Creamy Coconut Chicken Recipe You’ll Love

It’s not every day you eat rice and stew, right? 😏 Sometimes, you’ve just got to switch things up, and this creamy coconut chicken is the perfect way to do that! It’s rich, full of flavor, and high in protein. I used chicken breast and light coconut milk to keep it a little lighter while still creamy and satisfying.

The best part? It pairs beautifully with cilantro lime rice (you can check out the recipe here), but you can also serve it with plain rice, pasta, or even mashed potatoes. The sauce has a lovely balance of coconut flavor, mild heat from the habanero, and the freshness of cilantro. Once you try it, you’ll definitely be adding it to your weekly rotation.

If you’ve been looking for an easy, flavorful chicken dinner that tastes restaurant-quality but is made with pantry ingredients, this recipe is for you.

Why You’ll Love This Creamy Coconut Chicken

• 🌿 Light yet creamy — uses lite coconut milk for a healthier twist.
• 🍗 High in protein — thanks to lean chicken breast.
• 🌶️ Perfectly balanced flavors — a bit of spice, sweetness, and creaminess in every bite.
• ⏱️ Quick and easy — ready in under 30 minutes.

Creamy Coconut Chicken

This creamy coconut chicken is a flavorful and easy-to-make dish that combines tender chicken breasts with rich coconut milk, vibrant bell peppers, and fresh cilantro. Perfect for a weeknight dinner or a special meal, this recipe delivers a tropical twist on comfort food that pairs beautifully with cilantro lime rice.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Main Course

Calories: 209

Ingredients Method Notes

Ingredients

  

• boneless chicken breast around 4 medium-sized pieces, cut into chunks
• 2 tbsp seasoning mix your preferred chicken seasoning or spice blend
• ½ small onion chopped
• 2 cloves garlic crushed
• 1 habanero pepper chopped
• 400 ml lite coconut milk
• 1 tsp cornstarch
• 4 fresh cilantro finely chopped
• mixed bell peppers red, yellow, orange, and green, chopped

Method

 

1. Add the chicken breast chunks into a pot and season with 2 tbsp of your chosen spice mix. Allow to cook until the chicken starts releasing its juices.
2. Add the chopped onions, crushed garlic, and habanero pepper. Stir and let it simmer for a few minutes to build flavor.
3. Pour in the coconut milk and stir well. Let it simmer on medium heat until it starts to thicken.
4. Add the chopped bell peppers and cilantro. Stir gently and add 1 tsp of cornstarch to achieve your desired creamy consistency.
5. Cook for a few more minutes until the sauce thickens and the chicken is fully cooked through.
6. Serve hot with cilantro lime rice for the perfect flavor pairing.

Notes

• You can use heavy coconut milk for a richer sauce.
• For a non-spicy version, skip the habanero pepper.
• Leftovers store well for up to 3 days in the fridge.