Creamy Coconut Lime Chicken Recipe
Get ready to fall head-over-heels for Creamy Coconut Lime Chicken—this dish is a pure celebration of bright, tropical flavors wrapped in a luscious, coconut-infused embrace. Juicy, golden-seared chicken soaks up a silky sauce bursting with zesty lime, sweet coconut, and garden-fresh herbs, making every bite simultaneously comforting and refreshing. Whether it’s a cozy weeknight dinner or an impressive meal for friends, this recipe never fails to delight with its exciting balance of creamy, tangy, and savory goodness.
Ingredients You’ll Need
The beauty of Creamy Coconut Lime Chicken comes from its carefully chosen, everyday ingredients. Each one plays an essential role, building layers of flavor and making this dish pop with color and personality.
- Chicken breasts: Boneless, skinless chicken breasts are lean and soak up all the amazing flavors of the sauce.
- All-purpose flour: Lightly coating the chicken in flour creates a golden, delicate crust and helps thicken the sauce.
- Cilantro: Chopped cilantro adds a burst of herbal freshness and vibrant green flecks both inside and on top.
- Coconut oil: Infuses subtle coconut fragrance into every bite while giving the chicken a perfect sear.
- Olive oil: A splash of olive oil balances coconut oil’s richness and helps the chicken brown evenly.
- Garlic clove: Minced garlic turns aromatic and sweet in the pan, elevating the entire dish.
- Coconut milk: The heart of the creamy sauce, coconut milk brings richness and an unmistakable tropical character.
- Chicken broth: Thins out the sauce just enough and adds savory depth.
- Brown sugar: Just a touch brightens the sauce and highlights the lime and coconut; coconut sugar works too.
- Limes: Lime juice balances the creaminess, adding tart, tangy sparkle that wakes up every bite.
- Green onion: Chopped green onion adds crunch and a subtle onion bite as a finishing garnish.
- Salt and pepper: Essential for seasoning and making all those flavors sing.
How to Make Creamy Coconut Lime Chicken
Step 1: Preheat Your Oven
Start off strong by preheating your oven to 375°F. This ensures your chicken finishes cooking gently and evenly in the oven, keeping it juicy and allowing the flavors in the sauce to mingle.
Step 2: Mix the Dredge
Take a shallow bowl and combine your all-purpose flour with the chopped cilantro. This unique blend does double duty: it gives the chicken a lovely crust while wrapping each piece in herby goodness right from the start.
Step 3: Heat the Skillet
Grab a large, oven-safe skillet or Dutch oven and set it over medium heat. Swirl in the coconut oil and olive oil—a duo that imparts flavor and helps with browning. Wait until the oils shimmer and you’re ready for searing.
Step 4: Dredge and Sear the Chicken
One at a time, dip each chicken breast into the flour-cilantro mixture, making sure every inch gets a light, even coating. Carefully lay the coated chicken into the hot skillet. Sear for 3 to 4 minutes per side; you want a golden exterior but no need to cook them through just yet. When nearly done, stir in the minced garlic to let it cook for about 30 seconds, infusing the oil with its irresistible aroma.
Step 5: Whisk the Creamy Coconut Lime Sauce
While the chicken finishes searing, work some magic in a bowl: pour in the coconut milk, chicken broth, brown sugar, and the juice from one lime. Give it all a good whisk so everything blends smoothly—the sweet-smelling mixture is your soon-to-be signature sauce.
Step 6: Pour and Bake
Take the skillet off the heat and carefully pour your coconut lime sauce over the chicken. It will bubble and sizzle, coating every piece. Slide the pan into your preheated oven and let the chicken bake for 10 to 15 minutes until it’s cooked through (165°F internal temp is perfect).
Step 7: The Finishing Touches
Once the chicken is baked to tender perfection, remove the skillet from the oven. Squeeze the juice of the remaining lime right over top and sprinkle with salt, pepper, extra chopped cilantro, and a flurry of green onions. Now, your Creamy Coconut Lime Chicken is dressed to impress!
How to Serve Creamy Coconut Lime Chicken
Garnishes
Garnishing is your chance to add even more personality! Scatter extra chopped cilantro and green onions over the top for freshness and crunch. If you’re after an extra splash of color, a few thinly sliced lime rounds look stunning.
Side Dishes
Creamy Coconut Lime Chicken loves to be paired with fluffy jasmine or basmati rice, which soaks up every drop of that dreamy sauce. Steamed broccoli, snap peas, or even roasted sweet potatoes complement the bright flavors and add lovely texture.
Creative Ways to Present
You can slice the chicken and fan the pieces over vibrant bowls of coconut rice for serious wow-factor, or serve it family-style straight in the skillet. For a fun twist, try spooning the saucy chicken over noodles or tucking it into warm flatbreads with crisp veggies for a tropical-inspired wrap.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Coconut Lime Chicken cool, then transfer it with the sauce into an airtight container. It will keep beautifully in the fridge for up to 3 days, making those weekday lunches something to look forward to.
Freezing
If you want to stash some away for busy nights, this dish freezes surprisingly well! Simply portion the cooled chicken and sauce into freezer-safe bags or containers. Freeze for up to 2 months, and remember to thaw it slowly in the fridge overnight for best texture.
Reheating
To reheat, warm the chicken gently over medium-low heat in a covered skillet, stirring and spooning the sauce over top so everything heats evenly. You can also microwave individual portions—just go low and slow so the chicken stays juicy and the sauce doesn’t split.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well in Creamy Coconut Lime Chicken, bringing an even richer flavor and guaranteed tenderness. Just adjust the baking time as needed and check for doneness.
Is there a dairy-free alternative to the flour for dredging?
Definitely—swap the all-purpose flour for a gluten-free blend or even coconut flour for a subtle coconut touch. Either way, your sauce will still thicken nicely and the chicken will crisp up beautifully.
Can I make Creamy Coconut Lime Chicken ahead of time?
You sure can! Prepare the chicken and sauce in advance, then keep it refrigerated until ready to reheat. The flavors only get better as they mingle, making this dish perfect for meal prep or dinner parties.
Will light coconut milk work, or does it have to be full-fat?
Light coconut milk will work if you want to cut down on richness or calories, though the sauce will be a bit less velvety. For the most decadent Creamy Coconut Lime Chicken experience, I highly recommend using full-fat coconut milk.
What can I do if my sauce turns out too thin?
No problem! If your sauce isn’t as thick as you’d like, simply let it simmer on the stove for a couple of minutes after baking. The extra simmer will help it reduce and turn even silkier. Stir frequently and watch as it transforms.
Final Thoughts
There’s something wildly satisfying about pulling Creamy Coconut Lime Chicken from the oven and dishing up those citrusy, herb-speckled bites. If you’re looking for a way to bring exciting new flavors to your table with minimal fuss, this is a recipe you’ve got to try. I promise it’ll become one of your feel-good favorites!
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Creamy Coconut Lime Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Coconut Lime Chicken recipe is a delightful blend of tender chicken breasts cooked in a creamy coconut and lime sauce, infused with aromatic cilantro and garlic. A perfect balance of flavors that is both comforting and exotic.
Ingredients
For the Chicken:
- 2 lb. boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup chopped cilantro, plus more for topping
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
For the Sauce:
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tbsp brown sugar or coconut sugar
- 2 limes
- 1 green onion, chopped for garnish
Instructions
- Preheat oven to 375°.
- Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
- Combine the flour and cilantro in a bowl. Dip each chicken breast into the mixture until coated, then place it in the skillet. Pan-sear for 3-4 minutes per side until browned. Add minced garlic and cook briefly.
- Mix coconut milk, broth, sugar, and juice from 1 lime in a bowl.
- Remove skillet from heat. Pour coconut milk mixture over chicken. Bake for 10-15 minutes at 375° or until chicken reaches 165° internally.
- Drizzle remaining lime juice over chicken. Season with salt, pepper, extra cilantro, and green onions. Serve and enjoy!
Notes
- This dish pairs well with steamed rice or quinoa.
- To add a spicy kick, consider adding a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Coconut Lime Chicken, Creamy Chicken Recipe, Coconut Milk Chicken
