When you’re craving the bold, aromatic flavors of Thai cuisine but don’t want to order takeout or dirty a dozen dishes, this One Skillet Creamy Thai Basil Chicken delivers authentic taste with incredible convenience. This dish combines tender pieces of chicken with a luscious coconut milk sauce infused with garlic, ginger, Thai basil, and just enough heat from red chili peppers to wake up your taste buds without overwhelming them. The creamy sauce clings to every piece of chicken and soaks into whatever you serve it over, whether that’s jasmine rice, rice noodles, or even cauliflower rice for a lighter option. What makes this recipe special is how it captures that perfect balance of sweet, salty, spicy, and herbaceous that defines great Thai food, all while cooking in a single pan in less than thirty minutes. The fresh Thai basil at the end adds an anise-like flavor that’s distinctly different from Italian basil and truly makes the dish taste authentic. This is perfect for busy weeknights when you want something more exciting than plain chicken, for impressing dinner guests with minimal effort, or for satisfying those Thai food cravings without leaving your kitchen.
Serving Quantity: Serves 4-5 people
Cooking Time:
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Nutrition Information (per serving):
- Calories: 425
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 980mg
- Total Carbohydrates: 12g
- Fiber: 2g
- Sugars: 6g
- Protein: 38g
- Iron: 20% of daily value
- Vitamin C: 15% of daily value
- Vitamin A: 12% of daily value
Ingredients
- 2 pounds of boneless skinless chicken thighs or breasts
- One 14-ounce can of full-fat coconut milk
- 3 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar or palm sugar
- 1 tablespoon of lime juice
- 2 tablespoons of vegetable oil
- 6 cloves of garlic minced
- 1 tablespoon of fresh ginger minced
- 2 to 3 Thai red chili peppers sliced (or 1 teaspoon red pepper flakes)
- 1 red bell pepper sliced
- 1 cup of fresh Thai basil leaves
- 3 green onions sliced
- 1 tablespoon of cornstarch mixed with 2 tablespoons water (optional for thickening)
- Cooked jasmine rice for serving
- Lime wedges for serving
- Extra Thai basil for garnish
Understanding Thai Basil
Thai basil is quite different from the Italian sweet basil you might use in pasta sauce. It has smaller, more pointed leaves with purple stems and a distinct anise or licorice-like flavor along with hints of mint. This unique taste is what gives Thai dishes their authentic flavor. You can find Thai basil at Asian grocery stores, farmers markets, or well-stocked supermarkets in the produce section. If you absolutely cannot find Thai basil, you can substitute regular basil mixed with a tiny bit of fresh mint, though the flavor won’t be quite the same. Don’t skip the basil entirely because it’s essential to the dish. Store Thai basil wrapped in a slightly damp paper towel in a plastic bag in the refrigerator for up to a week, or with the stems in a glass of water on your counter for a few days.
Choosing and Preparing the Chicken
Chicken thighs are ideal for this recipe because they stay moist and tender even if slightly overcooked, and they have more flavor than breasts. However, chicken breasts work fine if that’s what you have or prefer. Cut the chicken into bite-sized pieces, about one to one and a half inches. Try to make them roughly the same size so they cook evenly. Pat the chicken pieces completely dry with paper towels. This is important because dry chicken browns better than wet chicken. Season the chicken lightly with salt and pepper. Don’t go too heavy on the salt because the fish sauce and soy sauce in the dish add plenty of saltiness.
Searing the Chicken
Heat a large skillet or wok over high heat until it’s very hot. Add the vegetable oil and swirl it around to coat the bottom. Once the oil is shimmering and almost smoking, add the chicken pieces in a single layer. Don’t crowd the pan. You might need to work in batches. Let the chicken sit undisturbed for about 2 to 3 minutes so it develops a nice golden-brown sear. Flip the pieces and sear the other side for another 2 to 3 minutes. The chicken doesn’t need to be cooked through at this point because it will finish cooking in the sauce. You’re just looking for that caramelized exterior that adds flavor. Transfer the seared chicken to a plate and set it aside.
Building the Aromatic Base
Reduce the heat to medium. In the same skillet with all those flavorful browned bits, add a little more oil if the pan looks dry. Add the minced garlic, minced ginger, and sliced Thai chilies. Stir constantly for about 30 seconds to a minute. You want them fragrant and sizzling but not burned. The aromatics should smell incredible, spicy and pungent. If the garlic starts to brown too quickly, lower the heat. Burned garlic is bitter and will ruin the dish. Add the sliced red bell pepper and stir-fry for about 2 minutes until it’s starting to soften but still has some crunch. The bell pepper adds sweetness and beautiful color to the finished dish.
Creating the Sauce
Shake the can of coconut milk well before opening because the cream separates and rises to the top. Pour the entire can into the skillet with the aromatics and bell pepper. Stir everything together. Add the fish sauce, soy sauce, and brown sugar. Stir until the sugar dissolves completely. Bring the mixture to a simmer. The sauce will look thin at first but it will thicken as it reduces. Let it bubble gently for about 3 minutes, stirring occasionally. Taste the sauce at this point and adjust the seasoning. If it needs more saltiness, add more fish sauce. If it needs sweetness, add more sugar. If it needs acidity, add the lime juice now.
Finishing the Chicken
Return the seared chicken pieces along with any accumulated juices to the skillet. Stir everything together so the chicken is coated in sauce. Let it simmer for about 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened slightly. The internal temperature of the chicken should reach 165 degrees. If your sauce seems too thin, mix together the cornstarch and water to make a slurry, stir it into the sauce, and simmer for another minute or two until thickened. If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Adding the Thai Basil
Once the chicken is cooked through and the sauce has reached the consistency you want, turn off the heat. Add the fresh Thai basil leaves and sliced green onions. Stir them in gently. The residual heat will wilt the basil and release its aromatic oils without cooking away all the flavor. Fresh Thai basil should be added at the very end because prolonged cooking diminishes its unique flavor. Give everything a final stir and taste one more time. Add the tablespoon of lime juice if you haven’t already. The lime brightens all the flavors and adds essential tang.
Serving the Dish
Serve the creamy Thai basil chicken immediately over steaming hot jasmine rice. The fragrant rice soaks up all that delicious sauce. Use a large spoon to make sure each serving gets plenty of sauce. Garnish each bowl with extra fresh Thai basil leaves and sliced green onions for color and fresh flavor. Put lime wedges on the side so people can squeeze additional lime juice over their portion if they want more brightness and acidity. Have extra chili peppers or chili oil on the table for those who want more heat. Provide chopsticks or forks and have extra napkins handy because this gets delightfully messy.
What to Serve Alongside
This dish is quite rich and saucy, so it pairs well with simple sides. Jasmine rice is traditional and perfect for soaking up sauce. Brown rice works for a healthier option. Rice noodles make it more like a noodle dish. Cauliflower rice keeps it low-carb. Simple steamed vegetables like bok choy, broccoli, or snow peas add freshness and crunch. A cucumber salad with rice vinegar dressing provides cool contrast to the creamy, spicy chicken. Spring rolls or fresh summer rolls make it a complete Thai meal. Thai iced tea or cold beer are perfect beverages.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight as they meld together. Reheat gently in a skillet over medium-low heat, adding a splash of coconut milk or water to loosen the sauce. You can also microwave individual portions. The Thai basil will darken and lose some vibrancy when reheated, so you might want to stir in some fresh basil when serving leftovers. This dish doesn’t freeze particularly well because the coconut milk sauce can separate and become grainy when thawed, but it’s fine for a month if you stir it well when reheating.
Make-Ahead Strategies
You can prep all the ingredients the night before. Cut the chicken and store it covered in the fridge. Mince the garlic and ginger and keep them in a small container. Slice the peppers and measure out the sauces. When ready to cook, everything comes together in minutes. You can also make the entire dish a few hours ahead, let it cool, and reheat gently before serving. Just wait to add the fresh basil until after reheating so it stays bright and aromatic.
Protein Variations
This same preparation works beautifully with other proteins. Shrimp cooks even faster than chicken. Just add them for the last 3 to 4 minutes of cooking. Thinly sliced beef or pork works wonderfully. Firm tofu is excellent for a vegetarian version. Cut it into cubes, press out excess moisture, and sear it before proceeding. Ground chicken or pork makes it more like a Thai larb-style dish. Salmon or other fish can be used but handle gently so it doesn’t break apart.
Vegetable Additions
While this recipe is fairly simple, you can bulk it up with more vegetables. Add sliced mushrooms with the bell pepper for earthy flavor. Snow peas or snap peas add crunch. Baby corn and water chestnuts give it more texture. Bamboo shoots are traditional in many Thai dishes. Eggplant works but needs to cook longer. Add it earlier with the aromatics. Zucchini or yellow squash can be included. Add green beans for color and nutrition. Bok choy added at the end provides greens.
Adjusting Spice Levels
Thai food is typically quite spicy, but this recipe can be adjusted to any heat tolerance. For mild, omit the fresh chilies and use just a pinch of red pepper flakes or skip the heat entirely. The dish is still delicious with just the aromatic flavors. For medium heat, use one or two Thai chilies with seeds removed. For spicy, use three chilies with seeds. For extra spicy, use more chilies and add a spoonful of Thai chili paste or sambal oelek. You can also serve it mild and let people add their own heat with chili oil or sliced fresh chilies on the side.
Ingredient Substitutions
If you can’t find fish sauce, you can substitute soy sauce, though you’ll lose some of the complex umami flavor that makes Thai food authentic. Tamari works for gluten-free. Instead of fresh ginger, you can use ginger paste or even half a teaspoon of ground ginger in a pinch. Regular red chilies or jalapeños can substitute for Thai chilies. They have different heat levels so adjust accordingly. Light coconut milk can be used but the sauce won’t be as rich and creamy. Honey can replace brown sugar. Regular basil with a bit of mint can substitute for Thai basil if absolutely necessary.
Tips for Success
Full-fat coconut milk is essential for a rich, creamy sauce. Light coconut milk is too thin. Shake the can well before opening to mix the separated cream back in. High heat for searing the chicken creates the best flavor through caramelization. Don’t skip this step. Fish sauce smells strong on its own but adds incredible umami depth to the finished dish. Don’t omit it. Fresh ginger and garlic make a huge difference. Jarred versions don’t have the same bright flavor. Cut the chicken into uniform pieces so everything cooks evenly. Pat the chicken dry before cooking for the best sear. Don’t crowd the pan when browning the chicken or it will steam instead of sear. Thai basil must be added at the end. Cooked too long, it loses its distinctive flavor. Taste and adjust seasoning throughout. Every brand of fish sauce and soy sauce has different salt levels. Fresh lime juice is crucial for brightness. Bottled lime juice tastes flat. Let the sauce reduce to your desired thickness. It should coat the chicken but not be gluey. Jasmine rice is worth seeking out. Its fragrance complements Thai food perfectly. This dish comes together quickly, so have all ingredients prepped and ready before you start cooking. Don’t skip the lime wedges for serving. That fresh squeeze of lime elevates every bite. Leftovers are excellent, so don’t hesitate to make the full recipe even for fewer people.
