Creamy Coconut Lime Chicken

This creamy coconut lime chicken transforms ordinary chicken breasts into a flavor-packed dinner that balances tangy lime with rich coconut milk. The result is a restaurant-worthy meal that comes together in about 30 minutes with minimal effort.

I first made this recipe when looking for ways to use up extra limes from my garden. My husband declared it the best chicken dish I'd ever made and now it's in our permanent rotation for both casual weeknights and dinner parties.

Ingredients

• Boneless skinless chicken breasts: choose evenly sized pieces for consistent cooking
• All purpose flour: creates a light coating that helps thicken the sauce while browning the chicken
• Fresh cilantro: brings brightness that balances the rich coconut milk
• Coconut oil: enhances the tropical flavor profile of the dish
• Olive oil: helps prevent the coconut oil from burning at higher temperatures
• Fresh garlic: provides aromatic depth that dried garlic powder cannot match
• Coconut milk: use full fat for the creamiest results
• Chicken broth: adds savory notes while thinning the sauce to perfect consistency
• Brown sugar: just enough to balance the acidity of the lime
• Fresh limes: the star ingredient providing both juice and zest for maximum flavor
• Green onions: add color and a mild onion flavor that doesn't overpower
• Salt and pepper: essential for bringing all flavors into focus

Step-by-Step Instructions

Prepare The Oven And Skillet:

Preheat your oven to 375°F while warming a large oven safe skillet over medium heat. Add both coconut and olive oils and allow them to melt completely. This dual oil approach prevents burning while infusing coconut flavor.

Create The Coating:

Mix the flour and chopped cilantro in a shallow bowl until well combined. This herb infused coating will add flavor while helping to thicken our sauce later. Make sure the cilantro is finely chopped for even distribution.

Prepare The Chicken:

Season each chicken breast with salt and pepper before dredging in the flour cilantro mixture. Coat each piece evenly, shaking off excess flour. This light coating will create a beautiful golden exterior while protecting the chicken from drying out.

Pan Sear:

Place each coated chicken breast into the hot oil carefully to prevent splatter. Allow them to cook undisturbed for 3 to 4 minutes until golden brown, then flip and repeat on the second side. Add the minced garlic during the final 30 seconds of cooking, stirring it around the chicken to prevent burning.

Create The Sauce:

While the chicken sears, whisk together coconut milk, chicken broth, brown sugar and the juice of one lime in a measuring cup or bowl. Make sure the sugar is fully dissolved for a smooth sauce. This can be prepared ahead of time if you prefer.

Combine And Bake:

Pour the coconut milk mixture around and over the browned chicken. Transfer the entire skillet to your preheated oven and bake for 10 to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F and the sauce has slightly thickened.

Finish With Fresh Flavors:

Once out of the oven, squeeze the juice from your second lime over everything. This final hit of fresh acid brightens all the flavors. Garnish with additional chopped cilantro and green onions before serving immediately.

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The combination of lime and coconut always reminds me of vacations in Thailand where I first fell in love with these flavors. What makes this recipe special is how the coconut milk creates a velvety sauce without requiring heavy cream or butter, making it lighter while still feeling indulgent.

Freezing and Storage

This coconut lime chicken stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as the chicken absorbs more of the sauce. To reheat, warm gently on the stove or microwave at 50% power to prevent the chicken from becoming tough.

For freezing, cool the chicken completely then transfer to freezer safe containers without the garnishes. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to add a splash of chicken broth when reheating as the sauce can thicken considerably after freezing.

Serving Suggestions

This creamy coconut lime chicken pairs beautifully with steamed jasmine rice which soaks up the flavorful sauce. For a lower carb option, serve over cauliflower rice or zucchini noodles. The bright tropical flavors also work well with a side of mango salsa or simple steamed vegetables like broccoli or sugar snap peas.

For a complete meal with minimal effort, warm some naan bread or make a simple cucumber salad dressed with rice vinegar to serve alongside. The cool crunch provides textural contrast to the creamy chicken.

Making It Your Own

This recipe is remarkably adaptable to what you have on hand. No cilantro? Thai basil or even regular basil make excellent substitutes. The coconut milk can be light instead of full fat if you prefer a less rich sauce, though it won't be quite as creamy.

For a spicy twist, add a tablespoon of red curry paste or a thinly sliced jalapeño when you add the garlic. Lemongrass paste makes another wonderful addition if you want to lean further into Thai inspired flavors.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this dish. Just ensure you adjust the cooking time for bone-in or boneless thighs.

→ Is there an alternative to coconut milk?

You can substitute coconut milk with heavy cream or cashew milk, though the flavor may slightly differ.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F. Use a meat thermometer for accuracy.

→ Can I make this dish dairy-free?

This dish is already dairy-free, as it uses coconut milk and no traditional dairy products.

→ What sides pair well with this dish?

Serve this dish with steamed rice, quinoa, or roasted vegetables to complement its flavors.

→ Can I prepare this meal ahead of time?

Yes, you can prepare the chicken and sauce in advance. Store separately, then combine and bake before serving.