Get ready to fall in love with this Creamy Coconut Lime Chicken Recipe, a dish that balances bright citrus notes with rich, velvety coconut flavors. It’s one of those recipes that feels luxurious yet is surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions. The tender chicken bathed in a luscious coconut lime sauce, enhanced by fresh herbs and a hint of sweetness, will have everyone asking for seconds. I can’t wait to share this vibrant and comforting recipe with you!
Ingredients You’ll Need
The ingredients for this recipe are straightforward but essential, each bringing something special to the table. From the creamy coconut milk that forms the sauce’s base to the fresh lime juice that adds brightness, every element plays a key role in creating the perfect balance of flavors and textures.
- 2 lb. boneless skinless chicken breasts: Choose evenly sized breasts for consistent cooking and juicy results.
- 1/4 cup all-purpose flour: Used to coat the chicken for a delicate crust and helps thicken the sauce slightly.
- 1/4 cup cilantro, chopped: Adds fresh herbal notes and a vibrant color.
- Salt and pepper to taste: Essential for seasoning and enhancing all the other flavors.
- 2 tablespoons coconut oil: Brings a subtle tropical aroma that complements the coconut milk beautifully.
- 1 tablespoon olive oil: Helps achieve a perfect sear on the chicken without burning.
- 1 garlic clove, minced: Infuses a mild pungency and depth of flavor.
- 1 cup coconut milk: The creamy base that makes this dish irresistibly smooth and rich.
- 2/3 cup chicken broth: Adds savory depth without overpowering the coconut notes.
- 1 tablespoon brown sugar (or coconut sugar): Balances acidity and rounds out the flavors with a touch of sweetness.
- Juice of 2 limes, divided: Fresh lime juice cuts through the creaminess and elevates the dish with bright citrus zing.
- Green onion, chopped: For a crunchy, fresh garnish that adds color and mild onion flavor.
- Extra cilantro, chopped: A finishing touch of green that lifts the dish visually and aromatically.
How to Make Creamy Coconut Lime Chicken Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 375°F (190°C). This ensures the chicken will finish cooking evenly after the initial searing, sealing in juices and creating a beautifully tender texture that melts in your mouth.
Step 2: Sear the Chicken
Heat a large, oven-safe skillet or Dutch oven over medium heat and add the coconut oil along with the olive oil. In a small bowl, mix together the flour and chopped cilantro. This mixture does double duty—it creates a delicate crispy crust on the chicken and infuses each bite with fresh herbaceous flavor. Dredge each chicken breast evenly in the flour and cilantro coating, then place them in the hot skillet. Let them sear for 3 to 4 minutes on each side until golden brown. Just before finishing this step, toss in the minced garlic and cook for about 30 seconds until fragrant to layer in that subtle garlic aroma.
Step 3: Prepare the Coconut Lime Sauce
While the chicken is cooking, whisk together the coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. This sauce is the heart of the Creamy Coconut Lime Chicken Recipe. The creaminess from the coconut milk paired with the tangy lime juice and a hint of sweetness from the brown sugar harmonize perfectly to create a sauce that’s both comforting and refreshing.
Step 4: Bake the Chicken
Remove the skillet from the heat and pour the prepared coconut milk mixture evenly over the seared chicken breasts. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baking the chicken at this stage allows the sauce to thicken slightly and infuses the chicken with the vibrant coconut lime flavors you’re aiming for.
Step 5: Finish and Garnish
Once the chicken has baked to perfection, take the skillet out of the oven. Drizzle the juice of the remaining lime over the dish for an extra refreshing pop of citrus. Season with salt, pepper, and sprinkle generously with more chopped cilantro and green onion. Serve the dish hot – it’s ready to wow your taste buds!
How to Serve Creamy Coconut Lime Chicken Recipe
Garnishes
Adding a sprinkle of freshly chopped cilantro and green onion at the end brightens the dish with fresh color and a delicious snap of herbaceous flavor. If you like a bit of heat, try tossing on some thinly sliced red chili or a dash of chili flakes for an extra kick.
Side Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice or fluffy coconut rice, which soaks up the luscious sauce perfectly. For a fresh contrast, serve with a crisp green salad or lightly sautéed greens like spinach or kale. Roasted sweet potatoes also complement the dish’s tropical flavors beautifully.
Creative Ways to Present
For a bit of flair, serve the chicken over a bed of coconut-infused quinoa or alongside grilled pineapple slices to amp up the tropical vibe. You can also plate it in shallow bowls to showcase the sauce, garnished with edible flowers or finely sliced herbs to impress guests with a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Coconut Lime Chicken Recipe tastes just as delightful the next day. Store it in an airtight container in the refrigerator and consume within 3 to 4 days for the best flavor and safety.
Freezing
If you want to enjoy this dish later, it freezes well. Place portions into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, warm the chicken gently on the stovetop over low heat, stirring occasionally to prevent the coconut sauce from separating. Alternatively, microwave in short bursts, stirring between, until heated through. Adding a splash of broth or coconut milk can help restore the creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and more forgiving, especially if you plan to cook a little longer. Just adjust the cooking time so they reach an internal temperature of 165°F for safety.
What can I substitute for coconut milk?
For a dairy-free alternative, full-fat canned almond milk or cashew cream can work, but coconut milk gives the best flavor and creaminess. For a non-dairy option without coconut taste, try a rich oat cream or a blend of vegetable broth and a splash of vegan cream.
Is this recipe spicy?
No, it’s mild by default, which makes it accessible to many palates. However, you can easily bump up the heat by adding chopped fresh chili, red pepper flakes, or a dash of hot sauce to the sauce or as a garnish.
Can I prepare this dish vegetarian?
You can swap the chicken for hearty vegetables like cauliflower steaks or thick slices of eggplant. Just follow the same method, adjusting cooking times and ensuring those veggies get nicely seared and tender.
How do I know when the chicken is cooked through?
The most reliable way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part of the chicken to check that juices run clear and the meat is no longer pink.
Final Thoughts
This Creamy Coconut Lime Chicken Recipe truly has a way of turning an ordinary dinner into something special and memorable. Its vibrant flavors and comforting creaminess hit all the right notes, while the simple ingredients make it easy to whip up any night of the week. I encourage you to give this recipe a try—you might just find your new favorite go-to chicken dish!
Print
Creamy Coconut Lime Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (with tropical influences)
Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts coated in a flavorful cilantro-flour mixture, seared to golden perfection, and baked in a luscious coconut milk and lime sauce. Infused with garlic, brown sugar, and fresh herbs, it delivers a perfect balance of creamy, tangy, and mildly sweet flavors that make for a comforting yet vibrant dish that’s perfect for family dinners.
Ingredients
Chicken and Coating
- 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 Fats and Aromatics
- 2 tablespoon 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 prepare it for baking the chicken, ensuring it’s hot and ready when the chicken is seared.
- 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, mix the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides thoroughly. Place the chicken into the hot skillet and sear each side for 3–4 minutes until golden brown. Add minced garlic near the end and cook for about 30 seconds until fragrant.
- Prepare the sauce: While searing the chicken, combine the coconut milk, chicken broth, brown sugar, and juice from 1 lime in a bowl. Stir well until all ingredients are blended smoothly.
- Bake the chicken: Remove the skillet from the heat and pour the coconut milk mixture evenly over the chicken. Transfer the skillet into the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked and juicy.
- Finish and garnish: Take the skillet out of the oven. Drizzle the juice from the remaining lime over the baked chicken. Sprinkle with salt, pepper, extra chopped cilantro, and chopped green onion for freshness. Serve hot and enjoy the creamy, tangy flavors.
Notes
- You can substitute brown sugar with coconut sugar to maintain a natural sweetness.
- Make sure to use an oven-safe skillet or Dutch oven for searing and baking in the same pan.
- Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out the chicken.
- Serve with steamed rice or quinoa to make a complete meal.
