Creamy Coconut Lime Chicken

This creamy coconut lime chicken has become my go-to recipe when I need to impress dinner guests without spending hours in the kitchen. The tender chicken breasts bathed in a luscious coconut milk sauce create a restaurant-quality meal that only requires one skillet and minimal effort.

I first created this dish when trying to recreate the flavors from our favorite Thai restaurant. Now my family requests it at least twice a month and guests always ask for the recipe after their first bite.

Ingredients

• Boneless skinless chicken breasts: Perfect protein canvas that absorbs all the delicious flavors
• All purpose flour: Creates a light coating that helps the sauce cling to the chicken
• Fresh cilantro: Adds bright herbal notes that complement the coconut lime flavors
• Coconut oil: Enhances the tropical flavor profile and has a higher smoke point for searing
• Olive oil: Balances the coconut flavor and prevents the chicken from sticking
• Fresh garlic: Provides aromatic depth that develops beautifully in the sauce
• Coconut milk: Full fat delivers the signature creamy richness this dish is known for
• Chicken broth: Thins the sauce to perfect consistency while adding savory notes
• Brown sugar: Balances the acidity of the lime with just a touch of sweetness
• Fresh limes: Provide essential brightness that cuts through the rich coconut milk
• Green onions: Add a mild peppery crunch and beautiful color contrast

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F to ensure it reaches the proper temperature while you prepare the chicken. This ensures even cooking and the perfect sauce consistency.

Prepare the Skillet:

Heat both coconut and olive oils in a large oven safe skillet over medium heat. The combination of oils prevents burning while adding flavor. The oil should shimmer but not smoke when ready.

Coat the Chicken:

Mix the flour and chopped cilantro in a shallow bowl. This herbed coating will create a light crust that helps thicken the sauce. Press each chicken breast into the mixture ensuring even coverage on all sides.

Sear the Chicken:

Place each coated chicken breast into the hot skillet without crowding the pan. Sear for 3 to 4 minutes per side until a golden crust forms. This creates the foundation of flavor through caramelization. Add the minced garlic during the final 30 seconds to bloom its flavor without burning.

Prepare the Sauce:

While the chicken sears whisk together coconut milk chicken broth brown sugar and juice from one lime in a mixing bowl. This creates a balanced sauce with layers of flavor from sweet to tangy.

Combine and Bake:

Pour the coconut milk mixture over the seared chicken ensuring each piece is surrounded by sauce. Transfer the entire skillet to the preheated oven and bake for 10 to 15 minutes or until chicken reaches an internal temperature of 165°F.

Finish and Garnish:

Remove from oven and squeeze the remaining lime juice over everything for a fresh burst of acidity. Season with salt and pepper to taste then sprinkle with additional cilantro and green onions before serving.

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I discovered that using full fat coconut milk makes all the difference in this recipe. The first time I made it with light coconut milk the sauce was too thin and lacked that velvety texture we all love. Now I always keep a can of full fat coconut milk in my pantry specifically for this dish.

Making Ahead and Storage

This coconut lime chicken reheats beautifully making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight as the chicken continues to absorb the sauce. When reheating use a covered skillet over medium low heat adding a splash of chicken broth if the sauce has thickened too much. For longer storage freeze individual portions for up to two months in freezer safe containers.

Serving Suggestions

The versatility of this coconut lime chicken makes it a perfect partner for numerous sides. Serve it over jasmine rice which will soak up the delicious sauce or cauliflower rice for a lower carb option. A side of roasted vegetables like broccoli or bell peppers complements the creamy sauce with textural contrast. For a complete Thai inspired meal pair it with a cucumber salad dressed simply with rice vinegar and a touch of sugar. The cool crunch provides the perfect counterpoint to the warm creamy chicken.

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Ingredient Substitutions

This recipe easily adapts to dietary needs and pantry limitations. Chicken thighs can replace breasts for more moisture and flavor though cooking time may increase slightly. For dairy free make sure to use coconut oil exclusively instead of mixing with olive oil. Lime zest can intensify the citrus flavor if you only have one lime available. Fresh basil makes a lovely alternative to cilantro for those who find cilantro soapy. For a spicier version add a tablespoon of red curry paste to the coconut milk mixture or garnish with sliced Thai chilies.

Frequently Asked Questions

→ Can I substitute coconut milk with another ingredient?

Full-fat coconut milk is recommended for the creamy texture, but you can substitute with heavy cream or cashew cream for a similar outcome.

→ How do I ensure the chicken is cooked properly?

To ensure the chicken is cooked, use a meat thermometer and check that the internal temperature reaches 165°F (74°C).

→ What can I serve with this dish?

Coconut Lime Chicken pairs well with steamed rice, quinoa, or even cauliflower rice. Add a side of roasted vegetables for a balanced meal.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead of time, store them separately, and bake just before serving for the freshest taste.

→ How can I make this dish gluten-free?

Substitute all-purpose flour with arrowroot starch or a gluten-free flour alternative to make this dish suitable for gluten-free diets.