Name: Creamy Coconut Chicken Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 to 2 pounds chicken thighs or drumsticks (bone in or boneless) (Bone in is extra flavorful, boneless cooks faster.); 1 can (13.5 oz) coconut milk, full fat (For the creamiest sauce.); 1 small onion, sliced; 5 to 6 cloves garlic, smashed or minced; 2 to 3 tablespoons soy sauce; 2 tablespoons cane vinegar (white vinegar works too); 1 to 2 pieces bay leaves; 1 teaspoon whole peppercorns (or cracked black pepper); 1 tablespoon brown sugar (optional) (Helps round out the flavors.); 1 to 2 tablespoons oil for browning; to taste salt Salt (Go easy at first because soy sauce is already salty.); to taste sliced bell pepper (For added flavor and nutrition.); to taste spinach (Add at the end to wilt.); to taste mushrooms (Toss in during the last 10 minutes.)

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creamy coconut chicken skillet filipino style — Creamy Coconut Chicken Skillet Filipino Style is my kind of weeknight save, especially on those days when you are tired, hungry, and already thinking about doing the dishes. I have nights when I stare at the fridge and everything looks like too much work. That is when I grab chicken, a can of coconut milk, and my trusty skillet, because this turns into something cozy fast. The sauce comes out creamy, a little tangy, and super spoon worthy over hot rice. Plus, it smells like you actually planned dinner, even if you did not.

What You’ll Need

I love skillet dinners because everything happens in one pan, and the cleanup is basically a quick rinse and a wipe. For this creamy coconut chicken skillet filipino style recipe, you do not need fancy tools, but a few basics make it easier and faster.

Large skillet with a lid (or any wide pan that can hold sauce without spilling)
Cutting board and knife
Measuring spoons (but you can eyeball once you get comfy)
Wooden spoon or spatula
Small bowl for mixing sauce (optional)

If you are into other cozy chicken dinners, I also keep this one bookmarked for rainy nights: Chicken Sopas creamy Filipino macaroni soup. Different vibe, same comfort level.

Ingredients

This is coconut adobo inspired, so you still get that classic salty tang from soy sauce and vinegar, but the coconut milk makes it mellow and creamy. For me, the magic is balancing the vinegar so it stays bright, not harsh. Here is what I use most nights.

1.5 to 2 pounds chicken thighs or drumsticks (bone in is extra flavorful, boneless cooks faster)
1 can (13.5 oz) coconut milk, full fat for the creamiest sauce
1 small onion, sliced
5 to 6 cloves garlic, smashed or minced
2 to 3 tablespoons soy sauce
2 tablespoons cane vinegar (white vinegar works too)
1 to 2 bay leaves
1 teaspoon whole peppercorns (or cracked black pepper)
1 tablespoon brown sugar (optional, but it rounds everything out)
1 to 2 tablespoons oil for browning
Salt to taste (go easy at first because soy sauce is already salty)
Optional add ins: sliced bell pepper, spinach, or mushrooms

If you are a coconut milk fan like me, you might also like this twisty cousin recipe: Chicken adobo sa gata creamy coconut milk twist. It is the same comfort family.

“I made this on a Tuesday when I had zero energy and it tasted like it simmered all day. My kids asked for extra sauce on their rice, which never happens.”

Cooking Instructions

This is the part where you relax because the skillet does most of the work. The goal is to brown the chicken for flavor, then let it simmer gently in that coconut adobo sauce until it turns tender and creamy.

Step by step in the skillet

1) Brown the chicken. Heat oil in a large skillet over medium heat. Pat the chicken dry (this helps it brown). Sear for about 3 to 4 minutes per side until you get a little color. It does not have to be cooked through yet. Remove to a plate.

2) Cook the aromatics. In the same skillet, add onion and cook for 2 minutes. Add garlic and cook for 30 seconds, just until fragrant. Do not burn the garlic because it turns bitter fast.

3) Add the adobo base. Pour in soy sauce and vinegar. Add bay leaves and peppercorns. Let it simmer for about 1 minute so the sharp vinegar smell calms down a bit.

4) Add coconut milk. Lower the heat to medium low, then pour in coconut milk. Stir gently. Add brown sugar if using.

5) Simmer until tender. Add the chicken back in and spoon some sauce over it. Cover and simmer 20 to 30 minutes (boneless may take closer to 15 to 20). Stir once or twice so the sauce does not stick. If the sauce gets too thick, splash in a little water.

6) Taste and adjust. This is important. Taste the sauce. Want it saltier, add a tiny bit more soy sauce. Want it brighter, add a small splash of vinegar. Want it softer and richer, add a little more coconut milk.

7) Serve. I serve this creamy coconut chicken skillet filipino style over steamed jasmine rice, but any rice works. Spoon lots of sauce. No one is judging.

If you are in a super busy season and want a hands off version on a different day, check this out: crockpot chicken adobo sa gata Filipino coconut milk adobo. It is great when you want dinner waiting for you.

Tips for Perfecting Your Adobo

I have cooked adobo in many moods and many kitchens, and I learned a few things the hard way. This creamy coconut chicken skillet filipino style version is forgiving, but these tips make it extra reliable.

Little details that make a big difference

Use thighs if you can. Chicken thighs stay juicy even if you simmer a bit longer. Breast works, but it can dry out if overcooked.

Do not boil the coconut milk hard. Keep it at a gentle simmer. If you crank the heat too high, the sauce can separate and look oily. It will still taste good, but creamy is the goal.

Let the vinegar cook a minute before adding coconut milk. You do not need a long reduction, just enough to mellow the sharp bite.

Balance, do not guess. Adobo is all about your taste. Different soy sauces are saltier, different vinegars are stronger. Start with less, then adjust at the end.

Want thicker sauce? Simmer uncovered for a few minutes at the end. Want more sauce? Add a splash of water and a bit more coconut milk, then taste again.

One more thing: the next day leftovers are even better. The chicken soaks up more flavor overnight, and the sauce gets extra cozy when reheated slowly.

Variations of Coconut Adobo

This is where you can play a little without stressing. I keep the soul of the dish the same, but I switch things depending on what is in the fridge or who I am feeding. And yes, it still counts as creamy coconut chicken skillet filipino style even when you tweak it to fit your life.

Easy swaps and add ons

Spicy version: Add sliced red chili, chili garlic sauce, or a pinch of chili flakes when you saute the onions. If you like a slow heat, add chilies at the simmer stage.

Veggie boost: Toss in bell peppers or mushrooms during the last 10 minutes so they stay a little crisp. For spinach, add it at the very end and let it wilt in the hot sauce.

More traditional adobo vibe: Skip the sugar, and add a little more vinegar at the end for a sharper finish. This is great if you like that classic tang.

Extra rich party mode: Add a spoonful of coconut cream if you have it. It turns the sauce into something you want to mop up with rice forever.

Pork option: You can do this with pork belly or pork shoulder, but it will take longer to get tender. I usually stick to chicken on weeknights because it is faster.

If you ever want to swing toward curry territory but still keep the coconut comfort, you might like this: creamy Filipino chicken curry with potatoes and carrots. Different flavor, same easy dinner energy.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Just shorten the simmer time and check early. Breast dries out faster, so I pull it as soon as it is cooked through.

Is coconut milk supposed to look a little oily on top?

A little is normal. If it separates a lot, the heat was probably too high. Keep it at a gentle simmer next time and stir occasionally.

How do I make it less salty?

Add a splash of water and a bit more coconut milk, then taste again. Also make sure you are not using an extra salty soy sauce. Low sodium soy sauce helps.

Can I make this ahead?

Definitely. It tastes even better the next day. Reheat slowly on low heat so the sauce stays creamy.

What do I serve with it besides rice?

Rice is the classic, but it is also great with cauliflower rice, mashed potatoes, or even buttered noodles if you want comfort food vibes.

A Cozy Weeknight Dinner You Will Actually Repeat

This creamy coconut chicken skillet filipino style recipe is one of those meals that makes weeknights feel less stressful and more like you took care of yourself. You get tender chicken, a creamy sauce, and that familiar adobo punch, all in one pan. Keep the heat gentle, taste as you go, and do not be shy with the garlic and bay leaves. If you want to compare another approach, I found it fun to read One Skillet Filipino Coconut Adobo Chicken. – Half Baked Harvest and then come back to this simpler, no fuss version. Try it this week, and please make extra sauce because you will want it tomorrow too.

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