Description
This Creamy Coconut Lime Chicken recipe features tender, golden-browned chicken breasts simmered in a luscious coconut milk and lime sauce. With a blend of aromatic cilantro, garlic, and a touch of brown sugar, this dish delivers a perfect balance of creamy, tangy, and slightly sweet flavors. Ideal for a quick and delicious weeknight dinner, it combines baking and stovetop searing techniques for a perfectly cooked and flavorful meal.
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 Oils and Aromatics
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
Sauce Ingredients
- 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.
- 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 together. Dredge each chicken breast in the mixture, coating both sides. Place the coated chicken breasts directly into the hot skillet and sear for 3–4 minutes per side until golden brown. When the chicken is almost cooked through, add the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, combine coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. Stir until well blended.
- Bake the Chicken: Remove the skillet from the heat. Pour the coconut milk mixture evenly over the chicken breasts. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish & Garnish: Once baked, remove the skillet from the oven. Drizzle the juice of the remaining lime over the chicken. Sprinkle with salt, pepper, extra chopped cilantro, and chopped green onion. Serve hot and enjoy!
Notes
- Ensure the skillet is oven-safe to prevent any damage when transferring to the oven.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- For a spicier kick, add a pinch of red chili flakes while preparing the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with steamed rice or quinoa to soak up the flavorful coconut lime sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (American with Tropical/Asian influences)
