Sautéed Garlic Chicken with Coconut Milk and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces cooked in aromatic garlic and creamy coconut milk, finished with fresh spinach for a comforting, flavorful dish. This filipino-inspired chicken ready in about 30 minutes pairs boneless chicken thighs, fresh spinach leaves, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and finely mince 5 garlic cloves and dice 1 medium onion into small pieces. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, then add the garlic and onion. Sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Cut 500 g boneless chicken thighs into bite-sized pieces and add to the skillet. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through.
  3. Step 3: Pour in 1 cup coconut milk and reduce heat to medium-low. Simmer gently for 5 minutes until the sauce thickens and coats the chicken.
  4. Step 4: Add 150 g fresh spinach leaves to the skillet, stirring until wilted and incorporated, about 2 minutes.
  5. Step 5: Remove from heat and drizzle 1 tbsp lime juice over the dish for a bright finish. Serve immediately.

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Frequently asked questions

How long does Sautéed Garlic Chicken with Coconut Milk and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Chicken with Coconut Milk and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Sautéed Garlic Chicken with Coconut Milk and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Chicken with Coconut Milk and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Chicken with Coconut Milk and Spinach?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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