Pan-Seared Thai Peanut Chicken with Coconut Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken breast pan-seared and smothered in a rich, creamy Thai peanut and coconut sauce with a hint of lime and chili heat. This Thai recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, peanut butter (smooth), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 3 tbsp peanut butter (smooth)
• 1/2 cup coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/2 tsp red chili flakes
• 2 tbsp vegetable oil
• 2 cloves minced garlic
• 2 tbsp chopped roasted peanuts
• 2 tbsp, chopped fresh cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Season 2 boneless skinless chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden brown and cooked through; remove and keep warm.
2. Step 2: Reduce heat to medium and add 2 minced garlic cloves to the skillet; sauté for 30 seconds until fragrant but not browned.
3. Step 3: Stir in 3 tbsp smooth peanut butter and 1/2 cup coconut milk, whisking to combine into a smooth sauce.
4. Step 4: Add 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp brown sugar, and 1/2 tsp red chili flakes; simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
5. Step 5: Return the chicken breasts to the skillet, spooning the peanut coconut sauce over them; cook for an additional minute to blend flavors.
6. Step 6: Plate the chicken and drizzle remaining sauce on top, garnishing with 2 tbsp chopped roasted peanuts and 2 tbsp chopped fresh cilantro leaves for crunch and brightness.