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Thai Chicken Breasts with Coconut Milk & Lemongrass Dinner Recipe

This dinner recipe features tender chicken breasts poached in a fragrant coconut milk broth infused with lemongrass, lime, and garlic. The mild, crowd-pleasing flavors make it perfect for family meals, while optional garnishes allow customization for spice lovers.
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Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine Thai
Servings 4

Equipment

  • 12-inch skillet

Ingredients
  

  • 1 13.5-ounce can unsweetened coconut milk
  • 3 tablespoons Asian fish sauce
  • Juice of 1 lime
  • 1 lemongrass stalk trimmed, outer layers removed, inner core finely chopped
  • 1 garlic clove minced
  • 2 boneless, skinless chicken breasts (8 ounces each)
  • Fine sea salt as needed
  • 8 ounces fresh shiitake mushrooms stemmed and sliced (about 4 cups)
  • 2 scallions white and green parts, trimmed and cut into 2-inch pieces, plus sliced scallions for garnish
  • Cooked jasmine rice for serving (optional)

Instructions
 

  • Heat a 12-inch skillet and combine the coconut milk, fish sauce, lime juice, lemongrass, and minced garlic. Bring the mixture to a boil over medium-high heat, then lower the heat to maintain a gentle simmer.
  • Lightly season the chicken breasts with salt and gently place them into the simmering coconut milk mixture. Cook for about 5 minutes, then turn the chicken breasts over. Add the sliced mushrooms and scallions, cover the skillet, and let everything cook until the chicken is fully done, about 3 to 4 minutes.
  • Remove the chicken breasts from the skillet and transfer them to a plate. Cover loosely with foil to keep warm. Return the skillet to the heat and allow the sauce to simmer uncovered for about 2 minutes, letting it reduce slightly. Once the sauce thickens a bit, pour it over the chicken. Garnish with fresh sliced scallions and serve with jasmine rice, if you’d like.

Notes

  • This dish can be adjusted for spice lovers by adding sliced Thai or serrano chiles as a garnish.
  • Pair with a dry Riesling or Sauvignon Blanc for a wine-friendly dinner.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Keyword Coconut milk chicken recipe, dinner recipe, easy chicken dinner ideas, Lemongrass chicken recipe, Quick Thai recipes, Thai dinner recipe
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