Coconut Lime Chicken
Creamy Coconut Lime Chicken made in one skillet with coconut milk, garlic, and fresh lime.Ready in just 30 minutes.Perfect for an easy dairy-free family dinner.
Ingredients
Chicken
- 2 tablespoons olive avocado, or coconut oil
- 4 skinless boneless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Coconut Lime Sauce
- ¼ cup chicken stock or broth
- ¼ cup fresh lime juice
- 1½ cups full-fat unsweetened canned coconut milk
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ cup fresh chopped cilantro
Instructions
- Heat the oil in a large skillet over medium-high heat.
- If the chicken breasts are thick, slice them horizontally into thinner cutlets for faster and more even cooking.
- Place the chicken into the hot skillet and season with salt, garlic powder, and black pepper.
- Cook for 3–4 minutes per side until lightly browned and mostly cooked through.
- Remove the chicken and set it aside on a plate.
- Reduce the heat to medium.
- Add the chicken broth, lime juice, coconut milk, minced garlic, salt, and pepper to the skillet. Stir well while scraping up the flavorful browned bits from the bottom of the pan.
- Return the chicken to the skillet, cover, and simmer for about 5 minutes until fully cooked and the sauce thickens slightly. This Coconut Lime Chicken develops even more flavor as it simmers.
- Taste and adjust the seasoning if needed.
- Drizzle a spoonful of the remaining coconut milk over the chicken before serving and garnish with fresh cilantro.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Fresh parsley may be used instead of cilantro if preferred.
- Serve over jasmine rice, cauliflower rice, mashed potatoes, quinoa, or roasted vegetables.
- Leftover sauce is delicious spooned over rice or steamed vegetables.