Creamy Coconut Lime Chicken (Printable Version)
Tender chicken in a coconut lime sauce, baked to perfection with a hint of cilantro and fresh lime.
# What You'll Need:
→ Main Components
01 -
900 g boneless, skinless chicken breasts (approximately 4 pieces)
02 -
60 ml coconut oil
03 -
15 ml olive oil
→ Coating Mixture
04 -
32 g all-purpose flour
05 -
15 g fresh cilantro, finely chopped (plus extra for garnish)
→ Sauce
06 -
240 ml coconut milk
07 -
160 ml chicken broth
08 -
13 g brown sugar or coconut sugar
09 -
Juice of 1 lime
10 -
1 garlic clove, minced
→ Finishing & Garnish
11 -
Juice of 1 lime
12 -
1 green onion, chopped
13 -
Salt, to taste
14 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat the oven to 190°C.
02 -
Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil, allowing both to melt and combine.
03 -
In a bowl, combine flour and chopped cilantro. Coat each chicken breast fully in the mixture. Place coated chicken directly into the hot skillet.
04 -
Sear chicken breasts for 3–4 minutes per side, or until lightly golden. In the last minute of searing, add minced garlic and sauté for 30 seconds.
05 -
While chicken is searing, whisk together coconut milk, chicken broth, sugar, and juice from 1 lime in a separate bowl.
06 -
Remove skillet from heat. Pour the coconut milk mixture evenly over the chicken. Transfer the skillet to the oven and bake for 10–15 minutes, until chicken reaches an internal temperature of 74°C.
07 -
Remove skillet from the oven. Drizzle juice of the second lime over the chicken. Season with salt and pepper. Garnish with additional chopped cilantro and green onion before serving.
# Additional Notes:
01 -
Cut chicken breasts in half lengthwise to increase portions if desired.
02 -
Substitute arrowroot starch for flour to make gluten-free.
03 -
Omit sugar for Whole30 compliance.
04 -
Cooking times may vary depending on the thickness of the chicken breasts.