Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g boneless, skinless chicken breasts (approximately 4 breasts)
02 -
60 ml all-purpose flour
03 -
15 g fresh cilantro, finely chopped, plus additional for garnish
04 -
30 ml coconut oil
05 -
15 ml olive oil
06 -
1 garlic clove, minced
07 -
240 ml coconut milk
08 -
150 ml chicken broth
09 -
13 g brown sugar or coconut sugar
10 -
2 limes
11 -
1 green onion, chopped, for garnish
12 -
Salt and freshly cracked black pepper, to taste
# Instructions:
01 -
Preheat the oven to 190°C. Heat an oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil, allowing them to melt and combine.
02 -
In a bowl, mix the all-purpose flour with the chopped cilantro. Dredge each chicken breast in the mixture until evenly coated, then place directly into the hot skillet. Pan-sear each side for 3–4 minutes, or until lightly browned.
03 -
Once the chicken is almost browned, add the minced garlic to the skillet. Sauté for about 30 seconds until aromatic.
04 -
In a separate bowl, whisk together the coconut milk, chicken broth, brown sugar, and juice from one lime. Remove the skillet from heat and pour this mixture over the chicken breasts.
05 -
Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 74°C.
06 -
Remove the skillet from the oven. Drizzle with the juice from the second lime, and season with salt and pepper. Garnish with extra chopped cilantro and green onion before serving.
# Notes:
01 -
To increase servings, slice chicken breasts in half lengthwise to create thinner portions.
02 -
For a gluten-free version, substitute arrowroot starch for all-purpose flour.
03 -
Omit sugar and use arrowroot starch for a Whole30-compliant dish.
04 -
Exact cooking time may vary depending on the thickness of the chicken breasts; always check internal temperature before serving.