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You know those nights when you want something easy but also packed with flavor? That’s exactly how this Creamy Coconut Lime Chicken came to life in my kitchen. I was tired, craving something cozy but fresh, and staring at chicken and a lonely can of coconut milk in my pantry. What happened next turned into one of my favorite go-to weeknight dinners!
This dish is pure magic. Creamy, citrusy, and perfectly balanced with a little tropical vibe, and the best part is that it comes together in just one skillet with everyday ingredients. It feels fancy, but it’s actually super simple.
Why You’ll Love This Creamy Coconut Lime Chicken
- Ready in just 30 minutes
- One-skillet recipe with easy clean-up
- Creamy and flavorful sauce with coconut milk and lime
- Perfect for busy weeknights
- Family-friendly and dairy-free
Ingredients for Creamy Coconut Lime Chicken
- 2 lb. boneless skinless chicken breasts (about 4 total)
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup full-fat coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes
- 1 green onion, chopped (for garnish)
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken dry and season with salt and pepper. Combine flour and chopped cilantro in a shallow bowl. Dredge the chicken breasts in the flour mixture until lightly coated.
Step 2: Sear the Chicken
Heat coconut oil and olive oil in a large oven-safe skillet over medium heat. Sear the chicken for about 3 to 4 minutes per side, until golden. Add minced garlic and cook for 30 seconds.
Step 3: Make the Coconut Lime Sauce
In a small bowl, whisk together coconut milk, chicken broth, brown sugar, and juice from 1 lime.
Step 4: Bake the Chicken
Pour the coconut lime sauce over the chicken in the skillet. Transfer the skillet to a preheated oven at 375°F. Bake for 10 to 15 minutes or until the chicken is cooked through (internal temperature of 165°F).
Step 5: Finish and Serve
Remove from the oven. Drizzle juice from the remaining lime over the chicken. Garnish with chopped cilantro and green onions.
Pro Tips
- Use full-fat coconut milk for the creamiest sauce.
- Pound chicken breasts to even thickness for better cooking.
- Let the chicken rest for a few minutes after baking.
- Adjust lime juice to your taste for more or less tang.
- If you want the sauce thicker, simmer it on the stove for a few minutes.
Recommended Equipment
- Oven-safe skillet or cast-iron pan
- Mixing bowls
- Sharp knife
- Wooden spoon
- Citrus juicer
Serving Suggestions
- Serve over jasmine rice or coconut rice
- Add steamed or roasted veggies like broccoli or green beans
- Pair with a fresh side salad
- Top with extra lime wedges
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Sauce may thicken when refrigerated; add a splash of broth when reheating.
Creative Variations
- Use shrimp instead of chicken
- Add bell peppers or snap peas for extra veggies
- Swap brown sugar with honey for a different sweetness
- Add red pepper flakes for heat
Kitchen Story
This meal is my favorite trick for making dinner feel fancy without a ton of effort. I remember making this for my best friend when she came over after work exhausted. One bite in, she looked at me and said, “Okay, I’m making this every week now!”
Simple moments, simple meals, but big flavor every time.
Closing Thoughts
Creamy Coconut Lime Chicken is pure comfort with a tropical twist. It’s one of those meals that never disappoints and always impresses. Whether for family dinners or meal prep, this recipe will quickly become a favorite in your home too.
Don’t forget to check the recommended tools above to make your coconut lime chicken even easier and more fun to prepare!
FAQs
Can I use chicken thighs instead? Yes! Boneless chicken thighs work perfectly and stay extra juicy.
Can I freeze this dish? It’s best fresh, but you can freeze it. Store sauce separately for best texture.
What other sides go well with this recipe? Rice, quinoa, or even cauliflower rice are all great options.
Is this recipe dairy-free? Absolutely! Coconut milk replaces any need for dairy here.
Can I make this spicier? Add red pepper flakes or a dash of hot sauce to the sauce for extra heat.
Creamy Coconut Lime Chicken
Equipment
- Large Oven-Safe Skillet or Dutch Oven
- Mixing Bowls
- Tongs
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Citrus Juicer or Reamer
Ingredients
- 2 lb boneless skinless chicken breasts about 4 total
- 0.25 cup all-purpose flour
- 0.25 cup cilantro chopped, plus more for topping
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 cup coconut milk
- 0.66 cup chicken broth
- 1 tbsp brown sugar or substitute coconut sugar
- 2 limes
- 1 green onion chopped, for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat a large oven-safe skillet over medium heat. Add coconut oil and olive oil.
- Combine flour and chopped cilantro in a bowl. Coat each chicken breast in the flour mixture and add to the skillet. Pan-sear 3-4 minutes per side until golden. Add minced garlic and cook for 30 seconds.
- In a bowl, whisk together coconut milk, chicken broth, brown sugar, and juice from 1 lime.
- Remove skillet from heat and pour coconut milk mixture over the chicken. Transfer the skillet to the oven and bake for 10-15 minutes or until chicken reaches 165°F internal temperature.
- Remove from oven and drizzle juice from the remaining lime over the chicken. Season with salt, pepper, extra chopped cilantro, and green onion. Serve and enjoy!
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