Creamy Coconut Lime Chicken

Creamy Coconut Lime Chicken offers everything you need in a quick weekday dinner: juicy, flavorful chicken baked in a velvety coconut sauce brightened with fresh lime. It all cooks in one pan with minimal effort so you can have something special on the table fast.

When I first made this dish I was amazed how fast it went from simple ingredients to something that tasted restaurant worthy My family loves the fresh zingy sauce and even my picky eater asked for seconds

Ingredients

• Boneless skinless chicken breasts: Choose plump even pieces for juicy consistent results
• All purpose flour: Helps the chicken brown perfectly For a gluten free version use arrowroot or rice flour
• Cilantro: Adds a fresh herbal kick Select bright green bunches with firm stems
• Coconut oil: Brings richness and a delicate coconut note Use unrefined for extra flavor
• Olive oil: Complements coconut oil for balanced sautéing Opt for extra virgin for best taste
• Garlic clove: Minced for aromatic depth Fresh is best for bold flavor
• Coconut milk: Creates a creamy luxurious sauce Shake the can well before opening to combine separated solids and liquids
• Chicken broth: Supports the sauce with deep savory notes Opt for low sodium to control saltiness
• Brown sugar or coconut sugar: Balances lime and coconut for nuanced flavor Use soft fresh sugar to avoid gritty texture
• Limes: Fresh juice adds bright acidity and makes the sauce pop Roll limes before squeezing to extract more juice
• Green onion: Adds crunch and a mild oniony bite Slice thin for pretty garnish
• Salt and pepper: Fine sea salt and cracked black pepper enhance every layer Taste and adjust before serving

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees so it is hot and ready when you pan sear the chicken This ensures a gentle bake and juicy final texture

Sear the Chicken:

In a large oven safe skillet heat coconut oil with olive oil over medium heat While the oil heats combine flour and chopped cilantro in a bowl Dredge each chicken breast thoroughly until coated and place them directly into the shimmering oil Cook each side for three to four minutes until you see golden spotting and the chicken is almost cooked through Add the minced garlic right at the end and cook just until fragrant to avoid burning

Mix the Sauce:

In a separate bowl whisk together coconut milk chicken broth sugar and juice from one lime Stir well so the sugar dissolves and the sauce base is smooth and combined

Bake to Perfection:

Take the skillet off the heat and pour the coconut milk sauce right over the chicken Make sure each piece is nestled into the creamy mixture Transfer the skillet to your preheated oven Bake uncovered for ten to fifteen minutes until the chicken is just cooked through and reads 165 on a thermometer

Finish and Garnish:

Once out of the oven squeeze the second lime over the hot chicken Sprinkle with a generous pinch of salt and pepper plus more fresh cilantro and green onions for brightness Serve straight from the pan so everyone can enjoy the bubbling sauce

My favorite part of this dish is the moment you add both lime and fresh cilantro at the end That pop of brightness makes this chicken irresistible and reminds me of our first spring barbecue when everyone crowded around the table just for the sauce

Storage Tips

Let the chicken cool to room temperature before transferring to airtight containers Store in the fridge for up to three days Reheat gently in a covered skillet over low heat adding a splash of water or coconut milk to keep the sauce creamy You can also freeze individual portions for up to one month just thaw overnight in the fridge before warming

Ingredient Substitutions

If you do not have coconut oil double up on olive oil and add a pinch of shredded coconut to the sauce For a citrus twist replace lime with lemon The recipe is wonderfully flexible you can use chicken thighs for even juicier results

Serving Suggestions

Serve this creamy chicken over jasmine rice or fluffy quinoa to soak up all the sauce Roasted vegetables like broccoli or snap peas add color and crunch For a light meal pair with a big green salad topped with toasted coconut flakes and lime wedges

Cultural Context

Coconut and lime are prized pairing ingredients in Thai and Southeast Asian cuisines Their contrast of creamy and tangy is central to many regional dishes While this recipe is adapted for home kitchens it draws on those same bright flavors that make tropical food so appealing and comforting

FAQs about Recipes

→ Can I substitute chicken thighs for breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust baking time as needed for thorough cooking.

→ How can I make this gluten free?

Swap the all-purpose flour for arrowroot starch or a gluten-free flour blend to coat the chicken without gluten.

→ What sides pair well with this dish?

Steamed jasmine rice, cauliflower rice, or sautéed vegetables complement the creamy coconut lime sauce beautifully.

→ Can this meal be made ahead of time?

The chicken can be prepared and baked in advance. Reheat gently to maintain the sauce's creamy texture.

→ What can I use instead of coconut milk?

For a lighter version, try unsweetened almond milk with a little coconut extract, though it may not be as creamy.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave.