If you’re craving a quick and delicious dinner that brings a tropical twist to your weeknight meal, this Creamy Coconut Lime Chicken is the answer! Made in just one skillet and ready in under 30 minutes, this dish combines pan-seared chicken breasts with a rich, creamy coconut milk sauce infused with lime and cilantro. It’s a flavorful meal that’s perfect for busy nights but tastes like a special treat.
Why You’ll Love This Creamy Coconut Lime Chicken 🥥🍋
The combination of coconut milk and lime creates a creamy yet zesty sauce that pairs beautifully with the tender, juicy chicken. This recipe is simple enough for a weeknight dinner but impressive enough for entertaining guests. The whole dish comes together in one skillet, meaning fewer dishes to clean up—always a win!
Ingredients
- 2 lb. boneless, skinless chicken breasts (about 4 total)
- ¼ cup all-purpose flour
- ¼ cup cilantro, chopped (plus more for topping)
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- 2 limes
- 1 green onion, chopped (for garnish)
- Salt and pepper, to taste
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C). You’ll finish baking the chicken in the oven after searing it on the stovetop.
2️⃣ Pan-Sear the Chicken:
- Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil to the pan.
- In a shallow bowl, combine the all-purpose flour and chopped cilantro.
- Dip each chicken breast into the flour mixture, coating it evenly on both sides. Shake off any excess flour.
- Place the coated chicken breasts directly into the hot skillet. Sear the chicken for 3-4 minutes per side until slightly browned. This step locks in the juices and adds flavor.
- Once the chicken is nearly done searing, add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant.
3️⃣ Prepare the Sauce:
While the chicken is searing, whisk together the coconut milk, chicken broth, brown sugar (or coconut sugar), and the juice from 1 lime in a bowl. This creates the base of your creamy sauce.
4️⃣ Bake the Chicken:
- Remove the skillet from heat. Pour the coconut milk mixture over the seared chicken breasts.
- Place the skillet in the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The baking time may vary depending on the thickness of your chicken breasts, so use a meat thermometer for accuracy.
5️⃣ Serve:
- Remove the skillet from the oven. Squeeze the juice from the remaining lime over the chicken for an extra burst of citrus flavor.
- Sprinkle with additional cilantro, chopped green onions, salt, and pepper to taste.
- Serve the chicken with the creamy coconut lime sauce spooned over the top. Enjoy!
Tips & Substitutions
- Gluten-Free/Paleo: Swap the all-purpose flour for arrowroot starch to keep the recipe gluten-free or paleo-friendly.
- Whole30: Omit the sugar and use arrowroot starch instead of flour to make this dish Whole30-compliant.
- Serving Tip: If the chicken breasts are large, slice them in half lengthwise to create thinner portions, which can help serve more people or reduce the cooking time.
Serving Suggestions
This Creamy Coconut Lime Chicken pairs wonderfully with rice, quinoa, or cauliflower rice to soak up the flavorful sauce. You can also serve it with a side of roasted vegetables or a fresh green salad to balance out the richness of the dish.
Nutritional Information (per serving):
- Calories: 330 kcal
- Carbohydrates: 8g
- Protein: 30g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 83mg
- Sodium: 420mg
- Fiber: 1g
- Sugar: 3g
This Creamy Coconut Lime Chicken is a flavorful and easy-to-make dish that’s sure to impress! With its vibrant flavors and creamy sauce, it’s a meal everyone will love. 🍴🥥🍋