Creamy Coconut Lime Chicken

This creamy coconut lime chicken has become my go-to dinner when I need something impressive yet simple. The combination of tangy lime and rich coconut milk creates a sauce that's both comforting and bright, transforming ordinary chicken breasts into something special.

I first made this recipe during a busy weeknight when I was craving something tropical yet comforting. My family was immediately hooked, and now it's requested at least twice a month, especially when we need a mental vacation to somewhere sunny.

Ingredients

• Boneless skinless chicken breasts provide the perfect canvas for the flavorful sauce and cook quickly for a weeknight meal
• All purpose flour creates a light coating that helps thicken the sauce as it bakes
• Fresh cilantro adds bright herbaceous notes that complement the coconut and lime beautifully
• Coconut oil enhances the tropical flavor profile and has a high smoke point for searing
• Coconut milk delivers creamy richness and forms the base of the luxurious sauce
• Chicken broth adds depth while keeping the sauce from becoming too heavy
• Brown sugar balances the acidity of the lime with just a touch of sweetness
• Fresh limes provide essential tanginess that cuts through the richness of the coconut milk
• Green onions offer a mild bite and pretty color contrast for garnishing

Step-by-Step Instructions

Prepare Your Oven

Preheat your oven to 375°F to ensure it's perfectly hot when your skillet goes in. This temperature allows the chicken to finish cooking gently while the sauce reduces to the ideal consistency.

Heat Your Skillet

Place a large oven safe skillet over medium heat and add both coconut and olive oils. The combination gives you the flavor of coconut with the stability of olive oil, creating the perfect medium for searing the chicken without burning.

Prepare And Sear The Chicken

Mix flour and chopped cilantro in a shallow bowl, creating a fragrant coating that will help thicken the sauce. Dredge each chicken breast thoroughly, shaking off excess, then carefully place them in the hot skillet. Sear each side for 3-4 minutes until a golden crust forms. This step creates a flavorful foundation and seals in juices. Add minced garlic during the final moments of searing, allowing it to become fragrant without burning.

Create The Coconut Lime Sauce

While the chicken sears, whisk together coconut milk, chicken broth, brown sugar, and juice from one lime in a bowl. This creates a balanced sauce with layers of flavor from rich coconut, savory broth, subtle sweetness, and bright acidity.

Bake To Perfection

Pour the coconut lime mixture over the seared chicken, ensuring each piece is bathed in sauce. Transfer the entire skillet to your preheated oven and bake for 10-15 minutes until chicken reaches 165°F internally. During this time, the sauce reduces slightly while the chicken finishes cooking gently in the fragrant bath.

Finish With Fresh Flavors

Remove from oven and immediately squeeze fresh lime juice over everything. This final touch of acidity brightens the entire dish. Garnish with additional cilantro and green onions to add color, freshness, and a final layer of flavor.

Bookmark

My favorite part of this recipe is how the coconut milk transforms in the oven, becoming richly infused with lime and the savory essence of the chicken. It reminds me of a beach vacation my family took to Thailand, where we discovered how perfectly coconut and lime complement each other in savory dishes.

Make-Ahead Options

This coconut lime chicken reheats beautifully, making it perfect for meal prep. Prepare the entire dish, let it cool completely, then refrigerate for up to three days. To reheat, place in a 350°F oven, covered with foil, for about 15 minutes until warmed through. The flavors actually develop and improve overnight, making this an excellent prepare-ahead option for busy weeks. For longer storage, freeze individual portions with sauce for up to three months.

Perfect Pairings

The creamy coconut sauce begs to be served with something that will soak it up. Jasmine rice is my top recommendation as its floral notes complement the tropical flavors. For a lower-carb option, cauliflower rice works wonderfully. Add a simple side of steamed broccoli or snow peas for color and nutrition. For a complete tropical experience, serve with a side of fresh mango salsa to echo the bright lime notes in the chicken.

Customize Your Flavor

This recipe serves as an excellent foundation for countless variations. For a spicier version, add a minced Thai chili or a teaspoon of red pepper flakes to the coconut sauce. Lemongrass makes a fragrant addition when simmered in the sauce. Replace chicken with firm white fish fillets or shrimp for a quicker cooking seafood variation. Vegetarians can substitute firm tofu, pressed and cubed, reducing the baking time to just 5-7 minutes.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this dish and often stay more tender. Adjust cooking time accordingly as thighs may need a few extra minutes in the oven.

→ How can I make this dairy-free?

Good news - this dish is already dairy-free! The creaminess comes from coconut milk, not dairy cream, making it naturally suitable for those avoiding dairy products.

→ What sides pair well with coconut lime chicken?

This dish pairs wonderfully with jasmine rice, cauliflower rice, or rice noodles to soak up the delicious sauce. A simple green salad or steamed vegetables like broccoli or green beans make excellent accompaniments.

→ Can I make this dish ahead of time?

You can prepare the chicken up through the pan-searing step and make the sauce in advance. When ready to serve, combine them in the skillet and finish in the oven. The completed dish is best enjoyed fresh, though leftovers will keep refrigerated for 2-3 days.

→ How spicy is this dish?

As written, this dish is not spicy at all - it's more tangy and creamy. If you'd like to add heat, incorporate a diced jalapeño when cooking the garlic, or add red pepper flakes to taste.

→ Can I use light coconut milk instead of full-fat?

Yes, though the sauce won't be quite as rich and creamy. Full-fat coconut milk provides the best texture and flavor, but light coconut milk will still yield delicious results.