30 Minute Chicken Satay Skillet

You’ll fall in love with this creamy 30 minute chicken satay skillet! It’s loaded with flavors like coconut, curry and peanut butter!

Chicken Satay Skillet | lifemadesimplebakes.com

We absolutely love all of the flavors of classic chicken satay. Our family devours it when we order it from our favorite little Thai place… but it always leaves us wanting more! So I decided it was time to turn this insanely delicious appetizer into a full-blown meal!

Chicken Satay Skillet | lifemadesimplebakes.com

I started off by marinating the chicken fillets the night before which made it not only super flavorful, but really tender. They seared beautifully in no time!

Chicken Satay Skillet | lifemadesimplebakes.com

Then I made the sauce in the same skillet, because I’m all about dirtying the least amount of dishes possible! I added a bit of oil back into the skillet, then sauted the shallot (which only took a minute or so since the pan was nice and hot), added all of the other ingredients into the pan, whisked it all together and then let it thicken. I added in the noodles, then the chicken, covered it and let it cook until the noodles were nice and soft and the chicken was cooked throughout.

Chicken Satay Skillet | lifemadesimplebakes.com

After removing the skillet from the heat, I sprinkled on some chopped peanuts, cilantro and chili flakes. My husband squeezed a few lime wedges over his chicken, but I loved it exactly how it was! This dish was a huge hit with everyone. It was sweet, salty, and loaded with red curry flavor. I seriously cannot wait to make it again!

30 Minute Chicken Satay Skillet
Prep time
Cook time
Total time
You'll fall in love with this creamy 30 minute chicken satay skillet! It's loaded with flavors like coconut, curry and peanut butter!
Yield: 4-6 servings
  • For the marinade:
  • ¼ c. coconut milk
  • 2 tbsp. lime juice
  • ½ stalk lemongrass
  • 4 cloves garlic
  • 1 tbsp. dark brown sugar*
  • 1 tbsp. creamy peanut butter
  • 1 tbsp. low-sodium soy sauce
  • ½ tbsp. red curry paste
  • 1 tsp. tumeric
  • ¼ tsp. red chili flakes
  • ½ tsp. kosher sea salt

  • 1 tbsp. canola/vegetable oil or peanut oil
  • 2 chicken breasts, fillet

  • For the sauce:
  • 2 tsp. canola/vegetable oil or peanut oil
  • 1½ c. coconut milk
  • ⅓ c. creamy peanut butter
  • ¼ c. water
  • 1½ tbsp. fish sauce
  • 1½ tbsp. low-sodium soy sauce
  • 1 tbsp. dark brown sugar
  • 1 tbsp. Thai red curry paste

  • 10 oz. dry rice noodles, softened (see package's instructions)

  • Optional garnishes:
  • Chopped peanuts
  • Chopped cilantro
  • Chili flakes
  • Lime wedges
  1. For the marinade, combine all of the ingredients in a food processor or blender and mix until smooth and creamy. Pour into a large ziploc bag, and place the chicken inside. Seal and lay flat in the refrigerator overnight (or a minimum of 30 minutes).
  2. In a large skillet set over medium-high heat, add the oil. Sear the chicken on both sides until it reaches an internal temperature of 145 degrees, remove from the heat and set aside.
  3. Reduce heat to medium-low, add the remaining 2 teaspoons of oil to the skillet. Sauté the shallot, then add the remaining ingredients for the sauce. Bring to a boil, reduce heat and allow to simmer until thickened, about 5 minutes. Add the noodles and stir to combine. Place the chicken over top and cover. Allow to cook until the noodles have softened and the chicken reaches an internal temperature of 165 degrees.
  4. Remove from the heat and garnish with chopped peanuts, chopped cilantro, chili flakes and lime wedges, if desired.
*I like to use dark brown sugar in this recipe, however, you can use regular brown sugar or honey.
-Don't want to use noodles? Try serving it with rice!
-We ate this with a side of steamed veggies, however you could easily add them to the sauce at the very end.

Recipe source: inspired by Cafe Delites