Description
This Creamy Coconut Lime Chicken is a delightful dish featuring tender, seared chicken breasts baked in a luscious coconut milk sauce infused with fresh lime juice and aromatic herbs. The combination of coconut oil, cilantro, and a touch of brown sugar creates a perfectly balanced flavor profile, making this recipe an easy yet elegant meal ready 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
Garnishes
- 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
- Use a meat thermometer to ensure chicken is cooked through to a safe internal temperature of 165°F (74°C).
- For a thicker sauce, reduce the chicken broth slightly before adding to the coconut milk.
- Substitute brown sugar with coconut sugar for a more natural sweetness.
- Serve this dish with steamed rice or roasted vegetables for a complete meal.
- Make sure to use an oven-safe skillet to move directly from stovetop to oven without transferring the food.
