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
Scale
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.
