coconut lime chicken

This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Check out the notes section below for easy substitutions and alternatives to make this delicious recipe gluten-free and keto-approved.

Creamy Coconut Milk Chicken Recipe (One-Skillet)

chicken breasts ((cut in half lengthwise (or 4 chicken breast

salt

paprika

garlic powder

onion powder

coconut oil (or olive oil)

onion

garlic (minced)

ginger

serrano chili pepper (or jalapeño, diced (optional))

chicken broth

lime juice (plus more to taste)

brown sugar ((see notes))

soy sauce ((use tamari

(15 ounce) can coconut cream (or full-fat coconut milk)

cilantro (to garnish)

red pepper flakes (to garnish)

Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.

Melt the coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.

In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper (if using). Mix well and continue to cook for one minute more, stirring continuously.

Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, brown sugar, and soy sauce. Mix well to combine.

Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut cream.

Optional - to thicken your sauce, whisk together 1 tsp cornstarch with 1 tbsp water and add directly to the simmering coconut broth. Repeat, as needed, until the desired thickness is reached.

Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.

Serve garnished with chopped cilantro, red chili flakes, and fresh lime juice.

This easy coconut lime chicken is about to be on rotation on your dinner table. Simple flavourful coconut chicken dinner the whole family would love. It is bursting with flavours and very delicious.

Coconut Lime Chicken

Boneless skinless chicken thighs

tbsp Coconut oil

400 g Unsweetened full fat coconut milk

lime juice

Scotch bonnet chilli

Chicken stock

Ginger paste

Garlic

Salt and pepper

Spring greens

Parsley

season chicken.

Start by seasoning the boneless chicken thighs on both sides with salt and pepper.

sear chicken.

Heat up coconut oil on medium heat until melted, carefully add the chicken to the hot coconut oil and sear on both sides for 3 to 4 minutes. remove the chicken and place it on a kitchen towel or a plate then set it aside.

saute aromatics.

If the residual oil from cooking the chicken is much, reduce it at this point. Sauté the finely chopped onions until soft and fragrant. Add chopped garlic and ginger paste then stir to combine. Cook until the garlic is soft but not burnt.

deglaze.

Add chicken stock, lime juice, scotch bonnet chilli, coconut milk, salt and pepper then stir to combine and bring to a gentle simmer for about 3 minutes.

add chicken and coconut milk.

Return the cooked chicken thighs to the simmering coconut milk. Add chopped green onions and parsley, check for salt and pepper and adjust to taste. Continue to simmer for another 10 minutes or until the coconut milk sauce reduces in size.

serve.

Take it off the heat and serve over some boiled rice. Garnish with chopped green onions or parsley.

This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!

Thai Coconut Lime Chicken

avocado oil,

chicken

garlic,

red chili, thinly sliced, optional

lime zest,

full fat coconut milk, 13.66 oz

fish sauce

cilantro

lime

Preheat a 9&#8243; skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.

Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.

Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.

Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.

Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.

When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!

This has such huge flavor with easy to find and simple ingredients!   So yummy!

Very yum without any added sugars, salts and rubbish! One of my new favorite dishes

I made this once for my family, and it was incredible! I’m making it again for a dinner party tomorrow! Amazing flavors!

This Thai Coconut Lime Chicken is absolutely good. I added a bit of Momo Dressing Yuzu Ponzu Sauce for a quality citrusy taste. It's the best!

I made this recipe with a side of Jasmine rice and it's honestly one of the most delicious meals I've EVER eaten (let alone ever cooked). The flavor is just incredible. I'm writing this review as I shop for the ingredients to make it again because I have been craving it. I'm going to add a touch of Sriracha to give it a little more of a kick this time!

Tender chicken breast and pasta in a creamy (but dairy-free) coconut lime pan sauce, topped with fresh cilantro! An easy way to add some variety to your weeknight pasta routine.

Coconut Lime Chicken & Pasta

chicken breast (~12-16 oz)

oz thin spaghetti (or similar)

tbsp coconut oil

tbsp fresh cilantro (for topping)

tsp baking soda (optional, for tenderizing)

black pepper

13.5 oz can lite coconut milk (unsweetened (~1 ½ cup))

lime juice (juice of 1 large or 2 small limes)

tbsp garlic

tsp chicken better than bouillon (or 1 chicken bouillon cube)

cornstarch

tsp black pepper

Fillet the chicken breast and pound the pieces to an even thickness. [Optionally, tenderize the chicken with baking soda. Dust the baking soda lightly over both sides of the fillets. Let sit for 15 minutes, then rinse off all the baking soda and pat dry with paper towels.] Season the chicken all over with salt and black pepper.

Mix together the sauce ingredients and set aside.

Begin boiling a large pot of salted water for the pasta as you prep other ingredients. Boil pasta per package instructions for al dente, then drain a set aside, keep covered. (I typically add the pasta to the water during step 5)

Heat the oil in a skillet over medium-high heat. Sauté the chicken until each side has some browning and the chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side. Remove chicken to a cutting board.

Carefully wipe the skillet clean of excess oil, then add the coconut milk mixture. Once it’s boiling reduce heat to medium low, add the chicken back to the pan let simmer for ~5 minutes, occasionally spooning the sauce over the chicken.  Remove the chicken back to the cutting board and ensure it’s cooked through. Allow the chicken to rest, and continue to reduce the sauce until it’s thick enough that a spatula pushed through the sauce briefly leaves streaks in the pan, about 5 minutes.

Once the sauce is ready, remove from heat and reserve about 2 tbsp (for topping the chicken). Toss the pasta in the remainder of the sauce. Plate the pasta, and top with the chicken sliced into bite sized pieces. Top the chicken with the remaining sauce and garnish the whole dish with the cilantro.

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Top 4 coconut lime chicken recipes from across the web

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