Coconut Lime Chicken
This Coconut Lime Chicken is a creamy chicken dinner recipe made with juicy chicken breasts, rich coconut milk, fresh lime, garlic, ginger, and cilantro. It has the perfect mix of creamy and fresh flavors, and it’s easy enough to make in just 30 minutes, even on a busy weeknight.
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This recipe is perfect for weeknight family dinners, and it’s also a great choice for summer meals and casual gatherings. Serve this with fluffy Coconut Rice or a simple Mango Avocado Salad for a complete meal.
If you love this kind of summer meal, this Sheet Pan Lemon Chicken and Veggies and Crispy Lemon Garlic Chicken Spaghetti is a must-try.
How to Make Coconut Lime Chicken
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, turning halfway. until golden brown on all sides. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion. Sauté for 3–4 minutes, scraping up any browned bits from the bottom. Add the garlic and ginger, and cook for another 30 seconds, just until fragrant.
3. Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer, the sauce will look creamy and slightly thickened.
4. Stir in the lime zest and lime juice.
5. Add the browned chicken pieces back into the skillet. Simmer uncovered for 5–8 minutes, until the chicken is fully cooked and the sauce thickens slightly.
6. Garnish and serve. Remove from heat and stir in the chopped cilantro.
Serve & Enjoy!
Serve immediately with rice, quinoa, or sautéed vegetables.
Important Recipe Notes
- Use full-fat coconut milk for the creamiest sauce. Light coconut milk will make the sauce thinner and less rich.
- Fresh lime zest and juice give the best flavor. Be sure to zest the lime before squeezing the juice.
- Cook the chicken just until it reaches 165°F (74°C) to keep it tender and juicy.
- Let the sauce simmer gently instead of boiling to prevent the coconut milk from separating.
- If the sauce becomes too thick, stir in a splash of chicken broth or water until it reaches your desired consistency.
- Taste the sauce before serving and add a little more lime juice if you want a brighter citrus flavor.
- You can leave out fresh cilantro or substitute fresh parsley if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave at 50% power to keep the sauce smooth.
- For a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño while sautéing the onion and garlic.
Coconut Lime Chicken
Ingredients
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts,
- 1 large red onion chopped
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- 1 13.5 oz can full-fat coconut milk
- Zest and juice of 1 lime
- 2 tbsp fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, turning halfway. until golden brown on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion. Sauté for 3–4 minutes, scraping up any browned bits from the bottom. Add the garlic and ginger, and cook for another 30 seconds, just until fragrant.
- Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer, the sauce will look creamy and slightly thickened.
- Stir in the lime zest and lime juice.
- Add the browned chicken pieces back into the skillet. Simmer uncovered for 5–8 minutes, until the chicken is fully cooked and the sauce thickens slightly.
- Remove from heat and stir in the chopped cilantro.
- Serve immediately with rice, quinoa, or sautéed vegetables for a colorful, flavorful plate.
