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

Scale

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

Cook Mode Prevent your screen from going dark

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