If you love dishes that burst with flavor yet come together effortlessly, you are going to adore this Creamy Coconut Lime Chicken Recipe. Combining tender, juicy chicken with a luscious coconut milk sauce kissed by vibrant lime and fragrant cilantro, this dish feels like sunshine on a plate. The slight tang from lime perfectly balances the creamy richness, making every bite both comforting and refreshing. Whether it’s a weeknight dinner or a special occasion, this recipe brings warmth, zest, and a touch of tropical magic to your table.
Ingredients You’ll Need
This recipe calls for a handful of simple, pantry-friendly ingredients that come together in harmony to create an outstanding flavor profile. Each element plays a vital role, from the coconut oil adding a subtle sweetness and richness, to the cilantro injecting fresh herbaceous notes, making the dish exciting and balanced.
- 2 lb. boneless skinless chicken breasts: The star protein, perfect for soaking up all the creamy coconut and lime goodness.
- 1/4 cup all-purpose flour: Helps create a light, crispy coating when mixed with cilantro, adding lovely texture to the chicken.
- 1/4 cup cilantro, chopped: Brings a fresh, citrusy note that complements the lime in the dish.
- Salt and pepper to taste: Essential seasonings that bring out the natural flavors and tie everything together.
- 2 tablespoons coconut oil: Infuses the cooking process with a subtle, tropical aroma and richness.
- 1 tablespoon olive oil: Balances the fat content and helps with perfect searing of the chicken.
- 1 garlic clove, minced: Adds a warm, pungent kick that enhances the savory depth.
- 1 cup coconut milk: The creamy base that makes the sauce luxuriously smooth and flavorful.
- 2/3 cup chicken broth: Provides savory body and thins the sauce to the perfect consistency.
- 1 tablespoon brown sugar (or coconut sugar): Adds a gentle sweetness that balances the tangy lime and savory notes.
- Juice of 2 limes, divided: The zesty, bright punch that lifts the entire dish, used both in the sauce and as a finishing touch.
- Green onion, chopped: For garnish, delivering a mild onion flavor and color contrast.
- Extra cilantro, chopped: Fresh garnish that makes the presentation pop and adds herbal freshness with each bite.
How to Make Creamy Coconut Lime Chicken Recipe
Step 1: Preheat the Oven
First things first, set your oven to 375°F (190°C). This gives it enough time to reach the perfect temperature by the time your chicken is ready to be baked. Having the oven hot and ready helps the chicken cook evenly and absorb all the delicious coconut lime sauce flavors perfectly.
Step 2: Sear the Chicken
Grab a large, oven-safe skillet or Dutch oven and heat it over medium heat. Add both the coconut oil and olive oil, letting them meld together. In the meantime, mix your flour and chopped cilantro in a small bowl to create a flavorful coating. Dredge each chicken breast evenly in this mixture and place them into the hot skillet. Sear the chicken for 3 to 4 minutes on each side until you see a beautiful golden crust forming. Just before finishing, toss in the minced garlic and cook it for around 30 seconds so it releases its irresistible aroma without burning.
Step 3: Prepare the Sauce
While the chicken is searing, whisk together the coconut milk, chicken broth, brown sugar, and juice of one lime. This dreamy sauce mixture perfectly balances sweet, tangy, and creamy notes, setting the stage for a truly memorable dinner.
Step 4: Bake the Chicken
Remove the skillet from the heat and pour that luscious coconut milk mixture evenly over the seared chicken breasts. Transfer the skillet to your preheated oven and bake the chicken for 10 to 15 minutes, until the internal temperature reaches 165°F (74°C). This step lets the flavors meld together and the chicken finishes cooking gently in the creamy sauce.
Step 5: Finish & Garnish
Once the chicken is perfectly cooked, take the skillet out of the oven and drizzle the juice of the remaining lime over each piece. This final burst of citrus brightens the dish beautifully. Finish with a sprinkle of salt, pepper, extra chopped cilantro, and chopped green onion for a fresh, colorful presentation. Serve immediately and prepare to wow your taste buds!
How to Serve Creamy Coconut Lime Chicken Recipe
Garnishes
Fresh garnishes elevate this dish to the next level. A handful of chopped cilantro adds a vibrant herbal note while green onions provide a mild crunch and subtle onion flavor. Adding a lime wedge on the side invites guests to customize the tanginess to their liking, making every bite completely personal and delightful.
Side Dishes
This Creamy Coconut Lime Chicken Recipe pairs incredibly well with fluffy jasmine rice or coconut rice to soak up all the creamy sauce. For a lighter side, steamed or roasted vegetables such as broccoli, snap peas, or carrots add texture, color, and a subtle sweetness. A crisp green salad dressed with a simple lime vinaigrette will also provide a refreshing contrast.
Creative Ways to Present
Want to impress your friends? Serve the chicken over a bed of colorful quinoa tossed with fresh herbs. You can also arrange it alongside lime-infused mashed sweet potatoes for a comforting twist. For a casual vibe, serve the chicken sliced in warm tortillas with a dollop of avocado crema and fresh cilantro for a tropical-inspired taco night.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Coconut Lime Chicken Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so it’s a good idea to stir in a splash of broth or water before reheating to return it to that creamy texture you love.
Freezing
If you want to stash some for later, freezing is a great option. Store the cooled chicken and sauce in a freezer-safe container for up to 2 months. When you thaw it, do so overnight in the fridge rather than at room temperature for the best texture and flavor retention.
Reheating
To reheat, warm the chicken gently on the stove over low heat, stirring occasionally. Add a little chicken broth or coconut milk if the sauce feels too thick. Avoid microwaving at high power which can dry out the chicken; slow and steady heat preserves the creaminess and tenderness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful, and they work beautifully in this Creamy Coconut Lime Chicken Recipe. Just adjust the cooking time slightly as thighs can take a bit longer to reach the safe internal temperature.
Is this recipe spicy?
No spicy ingredients are included in this version, making it a gentle, family-friendly dish. However, you can add a pinch of red pepper flakes or diced chili to the sauce if you enjoy a touch of heat.
Can I use canned coconut milk for this recipe?
Yes, canned coconut milk is perfect and gives the sauce its rich, creamy texture. Just be sure to shake the can before opening, as the cream and liquid can separate.
What if I don’t have fresh limes?
Fresh lime juice is best for that vibrant tartness, but in a pinch, bottled lime juice can be used. Just be mindful it’s not overly concentrated or contains additives that might alter the flavor.
Is this dish gluten-free?
The classic recipe uses all-purpose flour for coating, which contains gluten. To make it gluten-free, substitute with rice flour or cornstarch, which still create a nice crust and keep the chicken crispy without gluten.
Final Thoughts
There is something truly special about diving into this Creamy Coconut Lime Chicken Recipe. It feels indulgent yet fresh, easy yet impressive — the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I can’t wait for you to try this recipe and make it part of your weeknight favorites or weekend celebrations. You’re going to love how the creamy, tangy, and herbaceous notes dance together in every bite. Happy cooking and even happier eating!
Print
Creamy Coconut Lime Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Coconut Lime Chicken is a flavorful and easy-to-make dish featuring tender boneless skinless chicken breasts coated with a cilantro-flour mixture, seared to golden perfection, and baked in a rich coconut milk sauce infused with lime juice, garlic, and a hint of brown sugar. The recipe combines tropical flavors with a creamy texture, making it a delicious meal perfect for a weeknight dinner or special occasion.
Ingredients
Chicken and Coating
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- 1/4 cup all purpose flour
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Fats and Seasonings
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
Sauce
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnish
- Green onion, chopped
- Extra cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the chicken later.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat and add coconut oil and olive oil. In a small bowl, mix the flour and chopped cilantro. Coat each chicken breast evenly with this mixture and place them in the hot skillet. Sear for 3–4 minutes on each side until they develop a golden brown crust. Just before finishing, add the minced garlic and sauté for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken sears, whisk together the coconut milk, chicken broth, brown sugar, and juice of 1 lime in a bowl until well combined.
- Bake the Chicken: After searing, remove the skillet from heat. Pour the coconut milk mixture evenly over the chicken breasts. Transfer the skillet directly into the preheated oven and bake for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Finish & Garnish: Remove the skillet from the oven and drizzle the juice of the remaining lime over the baked chicken. Season with salt, pepper, and sprinkle with extra chopped cilantro and green onions. Serve immediately while hot.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- If you don’t have coconut sugar, brown sugar is a great substitute for the sauce.
- For extra zest, consider adding lime zest to the sauce or garnish.
- This dish pairs well with rice, quinoa, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
