Description
Creamy Coconut Lime Chicken is a quick and flavorful main-course featuring juicy chicken breasts pan-seared, then oven-baked in a vibrant coconut lime sauce. Fragrant with cilantro, a hint of garlic, and a silky coconut milk base, this dish offers a perfect balance of creamy, tangy, and tropical flavors – all ready in just 30 minutes for a restaurant-quality weeknight meal.
Ingredients
Chicken
- 2 lb. boneless skinless chicken breasts (about 4 breasts)
For Coating
- 1/4 cup all purpose flour
- 1/4 cup cilantro, chopped
For Cooking
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
Sauce
- 1 clove garlic, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice from 2 limes (divided)
- Salt and pepper, to taste
For Garnish
- Chopped cilantro, to taste
- 1 green onion, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when the sauce and chicken are assembled.
- Prepare Chicken & Coating: In a medium bowl, combine the flour and chopped cilantro. Dip each chicken breast into the mixture, coating all sides thoroughly before placing them directly into the hot skillet.
- Sear Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil. Once hot, add the coated chicken breasts and sear for 3-4 minutes per side until lightly golden. Near the end of searing, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Mix Coconut Sauce: While the chicken is browning, whisk together coconut milk, chicken broth, brown sugar, and the juice from 1 lime in a bowl. Stir until well combined.
- Bake: Remove the skillet from heat. Pour the coconut milk mixture over the chicken breasts and place the skillet in the preheated oven. Bake for 10-15 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
- Finish & Garnish: Remove the skillet from the oven. Drizzle the juice from the remaining lime over the chicken. Top with extra chopped cilantro and green onions. Season with salt and pepper to taste, then serve and enjoy!
Notes
- Calories are per serving and are an estimation.
- Adjust cooking time depending on chicken breast thickness for best results.
- To serve more, simply slice each chicken breast in half lengthwise for 8 thinner cutlets.
- For gluten free or paleo, substitute arrowroot starch for all purpose flour.
- For Whole30, use arrowroot starch and omit the sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Fusion (Tropical, American-Inspired)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 464
- Sugar: 4g
- Sodium: 416mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 145mg
