Creamy Coconut Lime Chicken
Baked Coconut Lime Chicken is a tasty weeknight meal that's made in one skillet and comes together in under 30 minutes. Chicken is pan-seared, then coated in a creamy coconut milk sauce and baked to perfection.
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!
Notes
To make gluten-free, substitute all-purpose flour with arrowroot starch. For Whole30, omit sugar entirely. Slice chicken breasts in half lengthwise to serve more people.