Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts coated in a flavorful cilantro-flour mixture, seared to golden perfection, then baked in a rich, creamy sauce made from coconut milk, chicken broth, lime juice, and a touch of brown sugar. Finished with fresh lime juice, green onions, and cilantro, this dish offers a delightful balance of creamy, tangy, and fresh flavors in just 30 minutes.
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
Oils and Aromatics
- 2 tablespoons 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 prepare it for baking the chicken.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil. In a small bowl, combine the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides. Place the coated chicken breasts directly into the hot skillet and sear for 3–4 minutes per side until golden brown. When nearly done searing, add the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, mix together the coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl until well blended.
- Bake the Chicken: Remove the skillet from heat. Pour the prepared coconut milk mixture evenly over the seared chicken breasts. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish & Garnish: After baking, take the skillet out of the oven. Drizzle the juice of the remaining lime over the chicken. Season with salt and pepper to taste, then sprinkle extra chopped cilantro and chopped green onion on top. Serve hot and enjoy!
Notes
- Use an oven-safe skillet or a Dutch oven to easily transfer from stovetop to oven.
- You can substitute brown sugar with coconut sugar for a more natural sweetener.
- Check chicken temperature carefully to ensure it is fully cooked but remains juicy.
- For a spicier version, add a pinch of crushed red pepper flakes when searing the chicken.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with tropical influences
