Creamy Coconut Lime Chicken: Easy and Delicious Dinner

One whiff of that sizzling lime zest and I’m standing barefoot in my mama’s Formica-topped kitchen, stirring something creamy on the stove. This creamy coconut lime chicken is blowing up on Pinterest and Reddit probably because it’s cozy but fresh, quick but fancy-feeling. Just 30 minutes, no tricky steps. You’ll feel like a supper hero.

It’s creamy, tangy, and just the right hint of sweet thanks to coconut milk, garlic, and fresh lime. Think tropical comfort food with a weeknight attitude. Most ingredients live in your pantry or fridge already. Full details in the blog!

I first tested this after craving something bright during a long winter week and it reminded me of grandma’s lemon butter chicken, but beachier. I’ve cooked it six ways since. You’ll love the secret step that brings the lime to life.

Why You’ll Love This Creamy Coconut Lime Chicken

This dish blends the cozy richness of coconut milk with the bright zing of fresh lime, creating a tropical twist on comfort food. It’s quick, easy, and packed with flavor. Here’s why it’s a winner:

• Quick Comfort: Ready in just 30 minutes for those busy weeknights.
• Simple Ingredients: Pantry staples meet fresh lime and fragrant cilantro.
• One-Pan Wonder: Less cleanup means more time to enjoy with family.
• Customizable: Adapt the recipe to fit Paleo, Whole30, or gluten-free lifestyles with easy swaps!

Your Ingredient Breakdown

Here’s everything you need for this vibrant creamy coconut lime chickenand some suggestions so you can confidently grab what you need:

• Chicken Breasts: Go for boneless, skinless cuts, about 1.5 lbs, aiming for even thickness for a faster cook time. You can butterfly thicker breasts or cut them into cutlets.
• Full-Fat Coconut Milk: Unsweetened, from a can. This is the secret to a rich, silky sauce. Shake the can well before opening.
• Fresh Limes: You’ll need about 2-3 limes for both juice and zest. The zest adds incredible aromatic oils, and fresh juice brightens everything at the end.
• All-Purpose Flour: Just a couple of tablespoons to lightly coat the chicken, helping it achieve a beautiful golden crust when seared.
• Cooking Oil: A neutral-flavored oil like olive oil, avocado oil, or even virgin coconut oil, for searing the chicken.
• Minced Garlic: About 3-4 cloves, freshly minced, for a pungent and aromatic foundation to the sauce.
• Low-Sodium Chicken Broth: A cup of good quality broth helps create the perfect sauce consistency and depth of flavor.
• Fresh Cilantro: About 1/2 cup, finely chopped. A small amount goes into the dredge for a subtle herbaceous note, and the rest is for garnish.
• Brown Sugar: Just a teaspoon or two to balance the tangy lime with a hint of sweetness, enhancing the tropical profile.
• Green Onions: Sliced thin for garnish, adding a mild oniony bite and a pop of fresh color.
• Salt and Freshly Ground Black Pepper: To season the chicken and adjust the sauce to taste.

Ingredient Swaps and Notes

Step-By-Step: How to Make It

1. Preheat Oven & Prep Chicken: Set your oven to 375°F (190°C). Pat chicken breasts dry. In a shallow dish, combine all-purpose flour, a pinch of salt, pepper, and about 1 tablespoon of finely chopped cilantro. Dredge each chicken piece in the mixture, shaking off excess, to lightly coat.
2. Sear the Chicken: Heat 1 tablespoon of your chosen cooking oil in a large, oven-safe skillet (cast iron or stainless steel works great) over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. Build the Sauce: Reduce heat to medium. Add another teaspoon of oil if needed, then add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the full-fat coconut milk, brown sugar, and the juice from one lime. Bring to a gentle simmer.
4. Return & Bake: Carefully nestle the seared chicken back into the skillet with the simmering sauce. 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) using a meat thermometer.
5. Garnish and Serve: Once cooked, remove the skillet from the oven. This is where the magic happens! Drizzle the juice from the remaining lime (this brightens the whole dish, a real game-changer!) over the chicken and sauce. Garnish generously with the remaining fresh cilantro and sliced green onions. Serve warm over rice, noodles, or roasted vegetables.

Serving and Storage Tips

This creamy coconut lime chicken deserves to shine! Here’s how to serve it and keep any leftovers fresh.

• Serving Ideas: Perfect over fluffy rice or paired with roasted veggies for a wholesome dinner.
• Leftovers: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in a low oven to preserve the creamy sauce.

Quick Storage Snapshot

Expert Insight: What Makes Creamy Coconut Lime Chicken Special

The magic in creamy coconut lime chicken truly lies in the interplay of its two main stars. Full-fat coconut milk provides a luxurious, velvety base that softens the bright, zesty punch of fresh lime. This combination isn’t just about flavor; it transforms a simple chicken dish into an exotic comfort food that feels both indulgent and surprisingly light. The final squeeze of fresh lime juice after cooking is keyit awakens all the flavors, preventing the sauce from feeling too heavy and adding that fresh, sun-kissed finish.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Finding the Perfect Balance in Creamy Coconut Lime Chicken

After several kitchen experiments that left my sauce too thin or too sharp, I finally nailed this creamy coconut lime chicken recipe. Each try brought me closer to the right blend of tangy lime and rich coconut, making it a comforting, fresh meal my family looks forward to on busy weeknights.

FAQs ( Creamy Coconut Lime Chicken )

Yesica Andrews

Creamy Coconut Lime Chicken: Easy and Delicious Dinner

Enjoy a flavorful and creamy coconut lime chicken that’s perfect for a health dinner or quick weeknight meals. This easy skillet-to-oven recipe combines tender chicken breasts with a zesty lime and rich coconut milk sauce, making it a standout among chicken dinner recipes and an ideal choice for busy weeknight meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 464

Ingredients Method Notes

Ingredients

  

• 2 lb. boneless skinless chicken breasts about 4 total chicken breasts
• 1/4 cup all purpose flour
• 1/4 cup cilantro chopped, plus more for topping
• 2 tbsp coconut oil
• 1 tbsp olive oil
• 1 garlic clove minced
• 1 cup coconut milk
• 2/3 cup chicken broth
• 1 tbsp brown sugar or sub coconut sugar
• 2 limes
• 1 green onion chopped, for garnish
• salt and pepper to taste

Method

 

1. Preheat oven to 375°.
2. Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
3. Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet.
4. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned.
5. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds.
6. While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
7. Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken.
8. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°.
9. Remove skillet from oven, and drizzle the remaining lime juice over the chicken.
10. Sprinkle with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!

Notes

• *Calories are per serving and are an estimation
• *Cook times vary depending on thickness of chicken
• *Want this to serve more people? Simply slice the chicken breasts in half length-ways so you have 8 total breasts.
• *To make this gluten free/Paleo, use arrowroot starch instead of all purpose flour.
• *To make this Whole30, use arrowroot starch and omit the sugar in the recipe.