Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb boneless, skinless chicken breasts (approximately 4 pieces)
02 -
¼ cup all-purpose flour
03 -
¼ cup chopped cilantro, plus more for topping
04 -
2 tablespoons coconut oil
05 -
1 tablespoon olive oil
06 -
1 garlic clove, minced
07 -
1 cup coconut milk
08 -
⅔ cup chicken broth
09 -
1 tablespoon brown sugar or coconut sugar (optional substitution)
10 -
2 limes
11 -
1 chopped green onion, for garnish
12 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil.
03 -
In a bowl, combine the flour and chopped cilantro. Coat each chicken breast in the mixture and place it directly into the hot skillet.
04 -
Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Add the minced garlic and cook for 30 seconds.
05 -
In a separate bowl, mix the coconut milk, chicken broth, sugar, and juice from 1 lime.
06 -
Remove the skillet from the heat. Pour the coconut milk mixture over the chicken. Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
07 -
Remove the skillet from the oven. Drizzle the remaining lime juice (from 1 lime) over the chicken. Garnish with salt, pepper, additional chopped cilantro, and chopped green onion before serving.
# Notes:
01 -
For a dairy-free alternative, this recipe achieves creaminess using coconut milk.