Description
This Creamy Coconut Lime Chicken recipe is a flavorful, easy-to-make dish featuring tender chicken breasts coated in a cilantro-flour crust, seared to golden perfection, and baked in a rich coconut milk and lime sauce. Infused with fresh lime juice, garlic, and herbs, it delivers a perfect balance of creamy, tangy, and savory notes, ideal for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 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 & Sauce
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 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 and add coconut oil and olive oil. In a small bowl, combine the flour and chopped cilantro. Dredge each chicken breast in the flour mixture, coating both sides well, then place the chicken into the hot skillet. Sear the chicken for 3–4 minutes on each side until they develop a golden-brown crust. When the chicken is almost done searing, add minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken sears, whisk together the coconut milk, chicken broth, brown sugar, and juice of 1 lime in a bowl until well combined.
- Bake the Chicken: Remove the skillet from the heat and 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, take the skillet out of the oven. Drizzle the juice of the remaining lime over the chicken, then sprinkle with salt, pepper, chopped cilantro, and chopped green onion. Serve immediately and enjoy your creamy, tangy coconut lime chicken.
Notes
- Use an oven-safe skillet or Dutch oven to transfer easily from stovetop to oven.
- Ensure chicken breasts are of even thickness for uniform cooking.
- Brown sugar can be substituted with coconut sugar for a healthier option.
- Check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice, quinoa, or sautéed vegetables.
