Creamy Coconut Lime Chicken
Creamy Coconut Lime Chicken offers a perfect balance of rich coconut flavor and fresh lime zest, creating a comforting yet vibrant dish. It's versatile, easy to prepare, and a crowd-pleasing meal that can be customized to fit various dietary preferences.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 lb boneless skinless chicken breasts (about 4 chicken breasts)
- ¼ cup all-purpose flour
- ¼ cup chopped cilantro plus more for garnish
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 tablespoon brown sugar or substitute with coconut sugar
- 2 limes
- 1 green onion chopped, for garnish
- Salt and pepper to taste
Heat a large, oven-safe skillet or Dutch oven over medium heat, then add the coconut oil and olive oil.
In a bowl, combine the flour and cilantro. Dip each chicken breast into the mixture, coating it thoroughly, and then place the chicken directly into the hot skillet. Sear the chicken for 3-4 minutes per side, or until it’s lightly browned. When the chicken is almost cooked through, add the minced garlic and cook for another 30 seconds.
While the chicken is searing, mix together the coconut milk, chicken broth, brown sugar, and juice from 1 lime in a bowl.
Remove the skillet from the heat and pour the coconut milk mixture over the chicken. Transfer the skillet to the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
Once the chicken is done, remove the skillet from the oven and drizzle the juice from the remaining lime over the chicken. Garnish with salt, pepper, extra chopped cilantro, and chopped green onions, then enjoy!
*Calories are per serving and are an estimate.
*Cook times may vary depending on the thickness of the chicken.
*Want to serve more people? Simply slice the chicken breasts in half lengthwise to create 8 smaller breasts.
*To make this gluten-free/Paleo, substitute arrowroot starch for all-purpose flour.
*To make this Whole30-compliant, use arrowroot starch and omit the sugar in the recipe.
