Pin it
This creamy coconut lime chicken has become one of my go-to easy dinners for those nights I want a fresh and zesty flavor without much fuss. The chicken turns incredibly juicy and tender after simmering in a silky coconut milk sauce brightened with fresh lime juice. It all comes together in under half an hour and makes the kitchen smell amazing.
The first time I made this creamy coconut lime chicken I was blown away by how the sauce clung to the chicken and filled everyone’s plates with a hint of Thai-inspired richness. Now it is in regular rotation on our table when we want something a little different than the usual baked chicken.
Ingredients
- Boneless skinless chicken breasts: Look for ones that are even in thickness for cooking consistency
- All purpose flour: Helps the outside get golden and helps the sauce cling Use a gluten free flour if needed
- Cilantro: Adds brightness and a pop of color Use fresh cilantro with vibrant green leaves
- Coconut oil: Adds a subtle coconut undertone and helps with browning Go for unrefined coconut oil for more aroma
- Olive oil: Supports browning and smooths out flavors Select a lighter olive oil for searing
- Garlic clove: Brings a little sharpness and savoriness Use a fresh firm clove
- Coconut milk: The sauce base Pick full fat coconut milk for rich creaminess
- Chicken broth: Lends savory depth Choose a sodium level that fits your tastes
- Brown sugar: Balances the acidity and rounds out the sauce Coconut sugar works well too
- Limes: Both the juice and zest brighten up the dish Pick limes that give slightly to gentle pressure
- Green onion: For a peppery garnish and color Use crisp stalks
- Salt and pepper: Enhances overall flavor Use kosher or sea salt for a pure finish
Step-by-Step Instructions
- Preheat the Oven
- Set your oven to 375 degrees so it is ready to finish cooking the chicken
- Sear the Chicken
- Once your skillet is hot add coconut oil and olive oil Mix flour and cilantro together then dredge each chicken breast so every surface is lightly coated Place each piece into the skillet and let sear for three to four minutes per side until a light gold crust forms Just before the end add in minced garlic and stir so it blooms but does not burn
- Mix the Sauce
- As the chicken browns whisk together coconut milk chicken broth sugar and juice from one lime in a small bowl
- Add Sauce and Bake
- Take the skillet off the burner and slowly pour your coconut mixture over the chicken Place the skillet in the oven and bake for ten to fifteen minutes Check that the internal temperature hits at least 165 degrees so the chicken is fully cooked and stays juicy
- Finish and Garnish
- Once baked drizzle the juice from the other lime all over the chicken Scatter plenty of salt pepper more chopped cilantro and a little green onion over the top before serving
Pin it
My favorite part of this dish is definitely the coconut milk sauce especially when the fresh lime juice goes in right at the end After the first forkful my friends always ask for the recipe and I love seeing all the plates wiped clean with rice It brings me back to an impromptu weekend meal with my family after a long walk in the park when we needed something summery and cozy at the same time
Storage Tips
Leftover creamy coconut lime chicken keeps well for up to three days in the fridge Use an airtight container so the sauce stays silky You can also freeze individual portions for up to two months Just thaw overnight and gently rewarm in a saucepan adding a splash of broth or water as needed
Ingredient Substitutions
If you need to keep it gluten free use arrowroot starch or a gluten free flour blend in place of all purpose flour To make the dish paleo or Whole30 swap out the sugar for a pinch of date paste or simply omit it entirely For a dairy free topping try a coconut yogurt drizzle in place of green onion
Serving Suggestions
Spoon this creamy coconut chicken over steamed jasmine rice or a mound of fluffy quinoa It is also delicious with roasted sweet potatoes or sautéed greens For more crunch add cucumber salad or sprinkle extra chopped green herbs just before serving
Pin it
A Taste of Thailand at Home
Coconut milk and lime is a classic Thai pairing that is naturally both soothing and invigorating The gentle creaminess of coconut is a foundation in southern Thai recipes usually paired with citrus and fresh herbs for balance While this recipe is not an authentic Thai curry it brings those same beloved flavors into a weeknight meal anyone can make
Frequently Asked Questions
- → How do I prevent the chicken from drying out?
Pan-searing locks in moisture, while baking in the coconut milk sauce keeps the chicken juicy and tender.
- → Can I use bone-in chicken pieces?
Yes, bone-in pieces work, but adjust cook time and bake longer to ensure the chicken is cooked through.
- → Is there a gluten-free option?
Substitute all-purpose flour with arrowroot starch to keep the dish gluten-free and still achieve a good crust.
- → What sides pair well with this dish?
Steamed rice, jasmine rice, or sautéed vegetables complement the coconut lime flavors beautifully.
- → Can I make this ahead of time?
Yes, prepare in advance and gently reheat before serving; the flavors meld even more with time.
- → Can I use canned coconut milk?
Full-fat canned coconut milk provides a richer, creamier sauce than light varieties or boxed coconut milk.