If you’re craving a comforting dinner with bold flavor, this Brazilian Coconut Chicken is the perfect choice. Inspired by the warm, vibrant flavors of Brazil, this one-pan chicken recipe combines creamy coconut milk, tender chicken thighs, fresh lime, and gentle spices into a meal that feels both cozy and exciting—ideal for weeknights, meal prep, or a relaxed family dinner.
Why You’ll Love This Brazilian Coconut Chicken
- One-pan simplicity means fewer dishes and easy cleanup
- Creamy coconut sauce delivers rich flavor without being heavy
- Family-friendly spices—warm, not spicy
- Versatile and meal-prep friendly for leftovers that reheat beautifully
- Naturally gluten-free and dairy-free
This dish hits that sweet spot between comfort food and fresh, wholesome cooking.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 cup full-fat coconut milk
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh cilantro, chopped
How to Make Brazilian Coconut Chicken (Step-by-Step)
Step 1: Season and Sear the Chicken
Pat the chicken thighs dry and season both sides with salt, black pepper, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 4–5 minutes until deeply golden. Flip and cook another 3 minutes, then remove and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the sliced onion and bell pepper. Cook for 3–4 minutes until softened and lightly caramelized. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Build the Coconut Sauce
Pour in the coconut milk and lime juice, scraping up any browned bits from the pan. Bring the sauce to a gentle simmer.
Step 4: Simmer Until Tender
Return the chicken thighs to the skillet, skin-side up. Reduce heat to medium-low, cover, and simmer for 20–25 minutes until the chicken is cooked through and tender.
Step 5: Finish and Serve
Taste the sauce and adjust seasoning if needed. Sprinkle with fresh cilantro just before serving.
Tips & Variations
- Lighter option: Use light coconut milk for a thinner sauce
- Boneless chicken: Reduce simmer time to about 15 minutes
- Extra veggies: Add zucchini or spinach near the end
- No cilantro? Swap with fresh parsley
- Thicker sauce: Simmer uncovered for the last 5 minutes
Serving Ideas & Storage
Serve Brazilian Coconut Chicken over:
- Steamed white or brown rice
- Coconut rice
- Quinoa or cauliflower rice
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.
Easy Brazilian Coconut Chicken for Busy Weeknights
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Start your next dinner adventure with this Brazilian Coconut Chicken—a creamy, spiced, one-pan dish with golden-seared chicken thighs simmered in a velvety coconut milk sauce with bell peppers, garlic, lime, and fresh herbs. It’s cozy, vibrant, and perfect for quick weeknight dinners or meal prep.
Ingredients
4 chicken thighs, bone-in, skin-on
1 tbsp olive oil
1 small yellow onion, sliced
1 red bell pepper, sliced
3 garlic cloves, minced
1 cup full-fat coconut milk
Juice of 1 lime
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped
Instructions
1. Pat chicken dry. Season both sides with salt, black pepper, paprika, and cumin.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down 4–5 minutes until deeply golden.
3. Flip chicken and cook 3 minutes. Transfer to a plate.
4. Add onion and bell pepper to the same skillet. Cook 3–4 minutes until softened.
5. Stir in garlic and cook 30 seconds until fragrant.
6. Pour in coconut milk and lime juice. Scrape up browned bits and bring to a gentle simmer.
7. Return chicken to skillet skin-side up. Reduce heat to medium-low, cover, and simmer 20–25 minutes until chicken is cooked through (165°F / 74°C).
8. Optional: uncover and simmer 3–5 minutes to thicken sauce.
9. Taste sauce and adjust salt/lime if needed. Sprinkle with cilantro and serve.
Notes
Substitutions: Use boneless thighs (reduce simmer time to ~15 minutes) or chicken breasts (watch for drying). Swap cilantro for parsley if preferred.
Lighter option: Use light coconut milk for a thinner sauce.
Veggie add-ins: Stir in spinach at the end or add zucchini with the peppers.
Serving ideas: Great over rice, quinoa, or cauliflower rice.
Storage: Refrigerate up to 4 days. Reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 chicken thigh + sauce
- Calories: 420
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 140 mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 28g | 10g | 30g | 2g | 520mg |
Final Thoughts
This Brazilian Coconut Chicken is proof that a simple skillet dinner can still feel special. Creamy, comforting, and packed with flavor, it’s the kind of recipe you’ll come back to again and again—especially on busy nights when you want something reliable, nourishing, and delicious.