Description
This Creamy Coconut Lime Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts coated in a cilantro-flour mix, seared to golden perfection, and then baked in a luscious coconut milk and lime sauce. With a perfect balance of zesty lime, creamy coconut, and savory spices, this recipe serves 4 and comes together 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
Cooking Oils and Aromatics
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
Sauce Ingredients
- 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, mix the flour and chopped cilantro together. Dredge each chicken breast in the mixture, coating both sides, and place directly into the hot skillet. Sear for 3–4 minutes per side until golden brown. When almost done, add minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, combine coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. Mix until well blended.
- Bake the Chicken: Remove the skillet from the heat. Pour the coconut milk mixture evenly over the chicken. 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: Once baked, remove the skillet from the oven. Drizzle the juice of the remaining lime over the chicken. Sprinkle with salt, pepper, extra chopped cilantro, and green onion. Serve hot and enjoy!
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- If you don’t have an oven-safe skillet, sear the chicken in a regular pan and transfer to a baking dish before pouring the sauce and baking.
- For a dairy-free option, this recipe is naturally dairy-free due to the use of coconut milk.
- Brown sugar can be substituted with coconut sugar for a more natural sweetness.
- Adjust lime juice amount to taste if you prefer a more or less tangy sauce.
