Description
This Creamy Coconut Lime Chicken recipe combines tender seared chicken breasts with a luscious coconut milk sauce brightened by fresh lime juice and cilantro. The dish is baked to perfection, delivering a tangy, creamy, and flavorful meal that’s perfect for weeknight dinners or casual entertaining.
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 Fats
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
Sauce
- 1 garlic clove, minced
- 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 flour mixture, coating both sides, then place directly into the hot skillet. Sear for 3–4 minutes per side until golden brown. When the chicken is almost done searing, 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. 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 green onion. Serve hot and enjoy!
Notes
- Use an oven-safe skillet or Dutch oven to easily transfer from stovetop to oven.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- For a spicier version, add some crushed red pepper flakes when searing the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (American with tropical influences)
