Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts coated in a cilantro-flour mix, seared to a golden brown, and baked in a luscious coconut milk and lime sauce. The tropical flavors of coconut and lime combined with savory herbs create a vibrant and creamy dish perfect for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- 1/4 cup all purpose flour
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Oils & Aromatics
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
Sauce
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnish
- Green onion, chopped
- Extra cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the chicken later in the recipe.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil. In a small bowl, combine the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides thoroughly. Place the coated chicken breasts into the hot skillet and sear for 3–4 minutes on each side until golden brown. When the chicken is nearly cooked through, add the minced garlic and sauté for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, mix together coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. Stir until well combined to create a smooth sauce.
- Bake the Chicken: Remove the skillet from the heat. Pour the coconut milk sauce evenly over the seared chicken breasts. Transfer the skillet directly into the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly.
- Finish & Garnish: Once baking is complete, take the skillet out of the oven. Drizzle the juice of the remaining lime over the chicken. Season with salt and pepper to taste and sprinkle with extra chopped cilantro and chopped green onions. Serve immediately and enjoy the creamy, tangy flavors.
Notes
- Use coconut sugar instead of brown sugar for a refined sugar-free alternative.
- If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before baking.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent the coconut milk from breaking.
- For extra zest, add lime zest into the sauce mixture before baking.
- This recipe pairs well with jasmine rice, quinoa, or steamed vegetables.
